Recipe by 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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1 (4 ounce) package
cream cheese, softened
confectioners' sugar, sifted
milk, or as needed
1 1/2 cups
unsweetened cocoa powder
distilled white vinegar
red food coloring
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.
not so good. i followed the recipe exactly.but they were pretty stale...i would maybe try this again, but change a few things...
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!
First off I have tried this recipe twice. Once exactly as the recipe states and the second time with a little *doctoring*. Following the recipe as described the pancakes came out bland and didn't seem to have any flavor other than a tangy twist. No cocoa flavor despite the addition of cocoa! My suggestions: 1) Add one more tablespoon of cocoa powder and sugar to the listed recipe. Don't skimp because it really takes the flavor up a notch which to my palate was perfect!! 2) Cook the pancakes on a lower heat setting then regularly. I found these pancakes like to burn a little faster than others. They do better at a lower heat. 3) Butter and spray oil for the pan/griddle is essential. A little melted butter followed up by a spray of oil and you will have a hint of buttery flavor and a slight browning to the red batter. 4) Let your batter remain a little on the lumpy side. It does seem to produce better pancakes. Let the bubbles form completely and the edges dry out a tad before flipping. The cream cheese drizzle works a little better with a touch of milk and a few seconds in the microwave. Enjoy!!
I didnt make the pancakes, but I used the cream cheese glaze on the Hershey's Cocoa Black Magic Cake I made. I had to add about 5-6 tbsp of milk to get it to the consistency I needed, but it was DELICIOUS & everyone commented on how tasty it was.
I don't like red food coloring and had always wanted to try using beet juice in a red velvet recipe, so I tried it with this. Wasn't sure what to expect, but the color was amazing! (See photo.) I cut down on the milk so I could add the juice. I did add a bit of thickened cream though, to thicken it up a bit. I also added some extra sugar, which turned out to be a good idea. I would probably make this again, but add more cocoa to make it more chocolatey. I'll attach a photo to show the amazing red color!
I doubled this recipe and it really was not very good. The icing was great though!
These came out great, next time I would add a little more sugar to the pancake mix.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Velvet Pancakes with Cream Cheese Glaze
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 229
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