Cream Cheese Red Velvet Pancakes

    30 minutes

    These red velvet pancakes are made with buttermilk, vanilla, cocoa and sugar, cooked to perfection then topped with a glaze of icing sugar, vanilla and cream cheese.

    22 people made this

    Serves: 4 

    • Cream Cheese Glaze
    • 120g cream cheese, softened
    • 1 cup (130g) icing sugar, sifted
    • 1 teaspoon vanilla essence
    • 1 tablespoon milk, as needed
    • Pancakes
    • 1 1/2 cups (190g) plain flour
    • 2 tablespoons white sugar
    • 2 teaspoons baking powder
    • 1 tablespoon cocoa powder
    • 1 teaspoon salt
    • 2 eggs
    • 1/4 cup (60ml) milk
    • 1 cup (250ml) buttermilk
    • 1 teaspoon vanilla essence
    • 1 teaspoon distilled white vinegar
    • 2 teaspoons red food colouring
    • 60g melted butter

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Prepare the cream cheese glaze by beating the cream cheese, icing sugar and 1 teaspoon vanilla essence 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 essence, vinegar and food colouring. Stir in the flour mixture until moistened. Drizzle in the melted butter then stir until the butter has incorporated and small lumps of flour remain.
    3. Heat a lightly oiled frying pan over medium-high heat. Drop batter by large spoonfuls onto the frying pan then cook until bubbles form and the edges are dry. Flip then cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.

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    Reviews in English (27)


    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.  -  10 Jul 2011  (Review from Allrecipes USA and Canada)


    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!!  -  16 Sep 2012  (Review from Allrecipes USA and Canada)


    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!  -  04 Jul 2011  (Review from Allrecipes USA and Canada)