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Red Velvet Pancakes with Cream Cheese Glaze

Red Velvet Pancakes with Cream Cheese Glaze

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Samantha Jones

Samantha Jones

The first time I had these were at a very cute upscale Breakfast/Brunch Inn. Went home that very day and began recreating the amazing experience I had just had and I've come up with the following masterpiece!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 79.7g
  • 26%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 171 mg
  • 57%
  • Sodium:
  • 1099 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. Prepare the cream cheese glaze by beating the cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.
  2. Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.
  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.
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Reviews

Sarah Jo
40

Sarah Jo

7/10/2011

I doubled this recipe. I used whole wheat flour instead of AP flour--that was the only change I made. We loved this pancake recipe! Out of a doubled recipe, only two pancakes remain. This was a nice special weekend breakfast that I could make that was both easy and a nice twist on your usual pancake breakfast, which we all loved as we're HUGE pancake lovers. I'll make this recipe again, for sure.

cookinglucy
18

cookinglucy

8/27/2011

not so good. i followed the recipe exactly.but they were pretty stale...i would maybe try this again, but change a few things...

sueb
18

sueb

7/4/2011

Instead of powdered sugar and vanilla, I used 2 T buckwheat honey, and used a little extra soy milk for the glaze. For the pancakes, I used whole wheat flour, honey instead of sugar, omitted the salt, and soy milk instead of buttermilk. I could not find food coloring on hand, so used a beet smoothie instead of the milk and food coloring. I know I put in a lot of substitutes here, but these are excellent pancakes! I made them so my family could eat them! I will be making these again!

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