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Red Velvet Pancakes with Cream Cheese Drizzle

Red Velvet Pancakes with Cream Cheese Drizzle prepared dish

These tender cocoa-kissed red velvet pancakes cook up fluffy and vibrant, then finish with a tangy cream cheese drizzle. They make a festive breakfast or brunch with classic red velvet flavor in pancake form.

This recipe is american style, breakfast, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include fine salt, buttermilk, cream cheese, baking powder.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 0.5 tsp fine salt
  • 1.25 cups buttermilk (well shaken)
  • 4 oz cream cheese (softened)
  • 2 tsp baking powder
  • 0.5 cups powdered sugar (sifted)
  • 1 tbsp vegetable oil (for the griddle)
  • 3 tbsp whole milk (plus more as needed)
  • 1.5 cups all-purpose flour
  • 2 tsp vanilla extract (divided)
  • 0.5 tsp baking soda
  • 2 large large eggs
  • 3 tbsp unsalted butter (melted and slightly cooled)
  • 1 tsp red gel food coloring
  • 1 cup fresh strawberries (sliced)
  • 3 tbsp granulated sugar
  • 2 tbsp unsweetened cocoa powder (sifted)
  • 1 tsp white vinegar

Instructions

  1. Place the softened 4 oz cream cheese in a medium bowl and beat it with a whisk or hand mixer on medium speed for 1 minute, until smooth and no large lumps remain.
  2. Add the 0.5 cups sifted powdered sugar, 3 tbsp whole milk, and 1 tsp of the vanilla extract to the cream cheese, then whisk for 1 to 2 minutes until the drizzle is pourable and glossy; add 1 tsp more milk at a time if it is too thick to ribbon from a spoon.
  3. Set a rimmed baking sheet with a wire rack in a 200°F (95°C) oven so the cooked pancakes can stay warm without steaming while the remaining batches cook.
  4. In a large mixing bowl, whisk together the 1.5 cups all-purpose flour, 2 tbsp sifted unsweetened cocoa powder, 3 tbsp granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine salt for 30 seconds, until the leaveners and cocoa are evenly distributed.
  5. In a separate medium bowl, whisk the 1.25 cups well-shaken buttermilk, 2 large eggs, 3 tbsp melted unsalted butter, remaining 1 tsp vanilla extract, 1 tsp red gel food coloring, and 1 tsp white vinegar for 30 to 45 seconds, until the eggs are fully blended and the mixture is uniformly red.
  6. Pour the wet ingredients into the dry ingredients and fold with a flexible spatula for 30 to 45 seconds, just until no dry flour pockets remain; the batter should look thick and slightly lumpy rather than completely smooth.
  7. Let the batter rest at room temperature for 5 minutes while you heat a 12-inch nonstick skillet or flat griddle over medium heat for about 3 minutes, until a drop of water sizzles and evaporates within a few seconds.
  8. Brush the hot skillet lightly with about 1 tsp of the vegetable oil, then scoop 0.25 cups batter per pancake into the pan, leaving at least 1 inch between pancakes so they can spread evenly.
  9. Cook the pancakes over medium heat for 2 to 3 minutes, until bubbles appear across the surface, the edges look matte, and the underside is deep red-brown but not scorched.
  10. Flip each pancake with a thin spatula and cook the second side for 1 to 2 minutes, until puffed, set in the center, and an instant-read thermometer inserted into the thickest pancake reads at least 160°F (71°C) for the egg batter.
  11. Transfer the finished pancakes to the wire rack in the warm oven and repeat with the remaining batter, brushing the skillet with the remaining vegetable oil as needed and adjusting the heat to medium-low if the pancakes brown before the centers set.
  12. Stack the warm pancakes on plates, spoon the cream cheese drizzle over the top, and garnish each serving with the 1 cup sliced fresh strawberries before serving immediately.

Nutrition (per serving)

  • Calories: 520
  • Protein: 13 g
  • Fat: 22 g
  • Carbohydrates: 69 g
  • Fiber: 4 g
  • Sugar: 31 g
  • Sodium: 780 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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