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Red Velvet Pancakes with Cream Cheese Icing

Red Velvet Pancakes with delicious cream cheese icing are a fluffy fun, way to begin the day. Basically like having cake for breakfast, they are perfect for special occasions and holidays.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings (2 pancakes each)
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method

Ingredients
  

Red Velvet Pancakes
  • 2 cups all purpose flour
  • ¼ cup sugar
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 3 tbsp cocoa powder
  • 2 cups buttermilk or 2 cups milk + tbsp vinegar
  • 2 large eggs separated
  • 1 tsp vanilla extract
  • ½ tsp almond extract optional
  • 1½ tsp red food coloring
  • ¼ cup melted butter
Cream Cheese Icing
  • 6 oz cream cheese softened
  • 6 tbsp unsalted butter softened
  • 2 cups powdered sugar
  • ½ cup milk
  • 1 tsp vanilla extract

Method
 

Red Velvet Pancakes
  1. In a large bowl, sift together flour, sugar, baking powder, baking soda, and cocoa powder.
  2. In another bowl, whisk together buttermilk, egg yolks, melted butter, and both extracts. Slowly add buttermilk mixture to flour mixture, stirring with a wooden spoon or rubber spatula to combine. DO NOT overmix. There may be flour clump in the batter, but that is okay.
  3. In a small bowl, beat egg whites to stiff peaks. Gently fold the egg whites into the batter, being sure not to deflate them.
  4. Heat a buttered griddle or skillet over medium low heat. Scoop batter into the pan with an ice cream scoop or ¼ cup measure.
  5. Cook until the top of the pancakes look dry, and bubbles emerge, about 2 minutes. Flip and cook an additional 30 seconds-1 minute.
Cream Cheese Glaze
  1. In a bowl, beat together cream cheese and butter until fluffy. Mix in powdered sugar.
  2. Pour in milk and extract and whisk until combined. Add more milk 1 tbsp at a time if too thick, and powdered sugar 2 tbsp at a time if too thin.
  3. Drizzle over a stack of pancakes and serve immediately.