Red Velvet Pancakes with Cream Cheese Drizzle

Indulge in a breakfast that tastes like dessert with these Red Velvet Pancakes. Featuring the classic cocoa-infused flavor and striking crimson hue of the iconic cake, these pancakes are topped with a velvety cream cheese drizzle that perfectly balances the sweetness. Whether it’s for a holiday, a romantic brunch, or a special weekend treat, this recipe turns an ordinary morning into an unforgettable dining experience in just 20 minutes.

Why You’ll Love This Recipe

• Striking Visual Appeal – The deep red color makes these a showstopper for Valentine’s Day, Christmas, or birthdays.
• Classic Red Velvet Flavor – A subtle hint of cocoa creates that sophisticated, mild chocolate taste that defines authentic red velvet.
• Decadent Drizzle – The cream cheese topping provides a tangy, silky contrast that is far more indulgent than standard maple syrup.
• Quick & Easy – Despite their gourmet look, they require no more effort than traditional pancakes, going from bowl to plate in 20 minutes.
• Perfect Texture – The use of 3 teaspoons of baking powder ensures a thick, fluffy lift that holds up beautifully under the drizzle.
• Customizable Sweetness – You can easily control the sugar levels or add chocolate chips to the batter for an extra layer of decadence.

Ingredients You’ll Need

For the Pancakes

• 1 cup All-Purpose Flour – The structural base for a soft, tender pancake.
• 2 tablespoons Unsweetened Cocoa Powder – Provides the signature mild chocolate flavor and deepens the red color.
• 3 teaspoons Baking Powder – The leavening agent responsible for a high, airy rise.
• 1 large Egg & 3/4 cup Milk – Provides moisture and protein; use buttermilk for a traditional tangy red velvet profile.
• 1–2 tablespoons Red Food Coloring – Essential for achieving that vibrant, iconic crimson glow.
• 1 tablespoon Sugar, 1/2 teaspoon Salt, & 2 tablespoons Oil – For flavor balance and a moist crumb.

For the Cream Cheese Drizzle

• 4 ounces Cream Cheese (softened) – The tangy, creamy heart of the topping.
• 1/2 cup Powdered Sugar – Sweetens the drizzle and creates a smooth, pourable texture.
• 2 teaspoons Vanilla Extract – Adds a warm, floral aromatic note.
• 2–4 tablespoons Milk – Used to thin the drizzle to your preferred consistency.

Step-by-Step Instructions

Craft the Drizzle In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla until completely smooth. Gradually whisk in the milk, one tablespoon at a time, until it reaches a pourable “ribbon” consistency. Set aside.

Mix Dry Ingredients In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Ensure the cocoa powder is well-incorporated to avoid streaks in the final batter.

Combine Wet Ingredients In a separate small bowl, whisk the milk, egg, and oil until combined. Slowly pour the wet mixture into the dry ingredients, stirring just until moistened; over-mixing will result in tough pancakes.

Add the Color Stir in the red food coloring. Start with one tablespoon and adjust until you reach your desired shade of deep red.

Cook to Perfection Preheat a griddle to 350°F (180°C) and spray with non-stick spray. Pour 1/4 cup of batter per pancake. Cook for 4–5 minutes until the edges are set and bubbles appear on the surface. Flip and cook for another 2–3 minutes.

Serve and Indulge Stack the warm pancakes on a platter and generously spoon the cream cheese drizzle over the top. Serve immediately.

Recipe Notes & Tips

• Buttermilk Swap – For the most authentic “cake” flavor, use buttermilk instead of regular milk. The acid in buttermilk reacts with the cocoa and baking powder for an even fluffier texture.
• Lump-Free Drizzle – Ensure your cream cheese is truly at room temperature before beating, or you will end up with small white lumps in your drizzle.
• Food Coloring – Gel food coloring is more concentrated than liquid and will provide a more intense color with less moisture added to the batter.
• Don’t Over-mix – Small lumps in the batter are okay! Over-mixing develops gluten, which makes the pancakes chewy rather than fluffy.
• Temperature Control – If the pancakes are browning too fast (turning dark brown/black on the outside), lower the griddle heat to preserve the bright red color.

Nutritional Information

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Servings: 4 pancakes
• Calories: 280 kcal per pancake
• Protein: 6g
• Carbohydrates: 43g

Perfect Pairings

• Fresh Berries – Raspberries or strawberries enhance the visual red theme and add a fresh acidity.
• Crispy Bacon – The salty, smoky crunch of bacon provides a perfect “sweet and savory” balance.
• Whipped Cream – A dollop of whipped cream on top of the drizzle adds an extra layer of “cafe-style” luxury.
• Hot Coffee – A bitter dark roast cuts through the richness of the cream cheese and cocoa perfectly.

Why This Recipe Works

Red velvet is scientifically a balance of acid and cocoa. The cocoa powder contains anthocyanins which react to acidity (like buttermilk or the leavening agents) to turn a brownish-red. In this recipe, we amplify that reaction with food coloring for visual impact. The high ratio of baking powder (3 tsp) is necessary to lift the dense cocoa-heavy batter, ensuring the pancakes aren’t “heavy.” The cream cheese drizzle works because its high fat and lactic acid content coats the palate, allowing the subtle chocolate notes of the pancake to linger longer.

Final Thoughts

These Red Velvet Pancakes bridge the gap between a hearty breakfast and an elegant dessert. They are proof that you don’t need a lot of time to create something that looks like it came from a professional kitchen. Whether you’re celebrating a holiday or just want to make a Tuesday morning special, the combination of fluffy cocoa cake and tangy cream cheese is a guaranteed win.