Dessert for Breakfast - Red Velvet Pancakes

Dessert for Breakfast - Red Velvet Pancakes


"I made these delicious pancakes for our first Valentine's Day. They are a great special-occasion treat."
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35 m servings 949 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 949 kcal
  • 47%
  • Fat:
  • 45.5 g
  • 70%
  • Carbs:
  • 119.6g
  • 39%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 214 mg
  • 71%
  • Sodium:
  • 975 mg
  • 39%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Whisk 2 cups milk and vinegar together in a bowl; let rest until milk sours, about 2 minutes.
  3. Sift flour, white sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl; whisk to combine.
  4. Whisk milk mixture, melted unsalted butter, eggs, red food coloring, and 2 teaspoons vanilla extract together in a bowl.
  5. Pour milk mixture into flour mixture and stir until just combined; the batter should be lumpy.
  6. Heat a cast-iron skillet over medium-low heat and spray with cooking spray. Drop batter by 1/4-cup onto the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven.
  7. Beat cream cheese and softened butter together in a bowl until light and fluffy, about 2 minutes. Add 1 cup confectioners' sugar, 1/4 milk, and 1/2 teaspoon vanilla extract; beat until smooth, adding more milk to reach desired consistency. Pour cream cheese glaze over pancakes and dust with remaining confectioners' sugar.


  • Cook's Note:
  • To avoid browning the red pancake, cook at a lower heat and flip early. These pancakes are delicate so use a large flexible spatula.
  • For the glaze you can use an electric mixer if you like. I use a potato masher to blend the butter, sugar, and cream cheese, then whisk in the milk. Store glaze in a resealable plastic bag with the end snipped off for easy drizzling.
  • You can substitute 2 cups buttermilk for the 2 cups milk and 2 tablespoons vinegar.


Read all reviews 4
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Delicious! Followed the recipe exactly. It was perfect for our family's lazy Saturday morning.

I made this for my daughters Birthday. She loves them!

these were so good. i didn't actually put in any red food dye so it was more of a chocolate pancake, but it was simply delightful. the glaze was delicious.

We all thought this was pretty tasty, made it this morning for a valentines day breakfast treat! The cream cheese frosting sauce is really good. I will say that mixing the batter well then letti...

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