Red Velvet Pancakes with Cream Cheese Glaze

Red Velvet Pancakes with Cream Cheese Glaze

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

30 m servings 597 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 79.7g
  • 26%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 1099 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 22
  1. 29 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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'...

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Least positive
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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 ...

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'...

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 th...

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

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 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 wa...

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

Made for son's birthday. He loved them best plain! Used white whole wheat flour, and added mini chocolate chips before cooking. They do brown fairly quickly, so keep temp a bit lower than you us...

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...

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