Red Velvet Pancakes with Cream Cheese Glaze Recipe - Allrecipes.com
Red Velvet Pancakes with Cream Cheese Glaze Recipe
  • READY IN 30 mins

Red Velvet Pancakes with Cream Cheese Glaze

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 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.

 
Most Helpful Critical Review
Aug 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...

 
Jul 04, 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!

 
Sep 16, 2012

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!!

 
Dec 27, 2011

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.

 
Apr 13, 2013

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!

 
Feb 05, 2012

I doubled this recipe and it really was not very good. The icing was great though!

 
Jun 15, 2013

First time trying these was today (6/15/13). With the first 3 to go in the skillet, I used BUTTER to coat the pan and apparently had the burner too high, so they burned a bit. LOL With the second round of pancakes (the next 3), I used a bit of oil in the skillet INSTEAD of the butter and turned the heat down to just a hair below Medium High. They came out much better! I put the cream cheese glaze in a squeeze bottle, which made it easier to put in between the layers, in non-messy fashion. My kid loved them! Will make again. :-)

 

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Nutrition

  • Calories
  • 597 kcal
  • 30%
  • Carbohydrates
  • 79.7 g
  • 26%
  • Cholesterol
  • 171 mg
  • 57%
  • Fat
  • 25.4 g
  • 39%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 1099 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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