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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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 servings (2 pancakes each)

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
  • 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

Instructions
 

Red Velvet Pancakes

  • In a large bowl, sift together flour, sugar, baking powder, baking soda, and cocoa powder.
  • 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.
  • In a small bowl, beat egg whites to stiff peaks. Gently fold the egg whites into the batter, being sure not to deflate them.
  • Heat a buttered griddle or skillet over medium low heat. Scoop batter into the pan with an ice cream scoop or ¼ cup measure.
  • 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

  • In a bowl, beat together cream cheese and butter until fluffy. Mix in powdered sugar.
  • 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.
  • Drizzle over a stack of pancakes and serve immediately.
Keyword breakfast, brunch, pancakes, red velvet