Red Velvet Pancakes with Cream Cheese Drizzle

What better way to wake up than with a big stack of these Red Velvet Pancakes with Cream Cheese Drizzle? Whether for a holiday or a special treat, these red velvet pancakes are light and fluffy and quick to whip up.

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Originally posted February 2, 2011

For those of you that have been with me for awhile, you know that I’ve got a little red velvet obsession. In fact, I even wrote a whole book about it. And in years past, I’ve done full weeks dedicated to it.

Unfortunately, with the stage of life I’m in right now, things are a bit more unpredictable, and planning hasn’t been my strong suite lately. But I couldn’t let the Valentine’s Day holiday come and go without posting at least one red velvet recipe this year. (And maybe if we’re lucky, I’ll even get another one up!)

Now, this recipe isn’t a new one. I actually posted a red velvet pancake recipe 7 years ago, but posted it on the Cafe Zupas website. That blog disappeared, and I couldn’t have a post here without the recipe, so I decided to do something even better – remake it. I created that original recipe back when I did that post, but when I went to write my cookbook, I knew I needed to really perfect it. It’s kind of funny, because anytime anyone would ask me what the hardest recipe to develop was in the book, I would tell them that it was these pancakes. You wouldn’t expect pancakes to be that difficult, though, right? As it turns out, I’m pretty picky with pancakes. I can’t even remember how many rounds of testing I did for these pancakes, but it was a lot. But now that means that you all get the most perfectly light and fluffy red velvet pancakes ever.

How to Make Red Velvet Pancakes

• My biggest tip for these pancakes is one that I learned from my mom, who has been making pancakes this way since I was a kid. It’s all about the eggs. The whites and yolks get separated. The whites get whipped and then folded into the pancake batter. This makes these pancakes so light and fluffy, but still so full of flavor. If you don’t like light and fluffy pancakes, you can skip this step, but who doesn’t like light and fluffy pancakes?
• You may also think that 2 tablespoons is a lot of food coloring. But this is red velvet, after all. You could cut it back if you want more of a pink color, but I wouldn’t leave it out completely.
• The cream cheese drizzle isn’t completely necessary (they are still great with just maple syrup) but if you’re going big, you might as well go big, right? My kids always know it’s a special occasion when I make these red velvet pancakes with the cream cheese drizzle!

Try them and fall in love – it would be hard not to!

Want more red velvet recipes?

Red Velvet Cheese Ball
Oreo Cream Cheese Stuffed Red Velvet Brownies
Red Velvet Quick Bread with Cream Cheese Filling
Red Velvet Ice Cream Cake Recipe
Red Velvet Cream Cheese Muffins

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Red Velvet Week – Red Velvet Pancakes

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★★★★★

5 from 1 reviews

• Author: Deborah
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast

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Description

What better way to wake up than with a big stack of these Red Velvet Pancakes with Cream Cheese Drizzle? Whether for a holiday or a special treat, these red velvet pancakes are light and fluffy and quick to whip up.

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Scale 1x2x3x

Ingredients

Pancakes:

• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 2 teaspoons unsweetened cocoa powder
• 3/4 teaspoon salt
• 1 1/2 cups milk (I use 2%)
• 2 large eggs, separated
• 3 tablespoons vegetable oil
• 2 tablespoons red liquid food coloring

Cream Cheese Drizzle:

• 4 oz. cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 3 to 4 tablespoons milk

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Instructions

To make the pancakes:

Preheat the oven to 200ºF.

In a large bowl, whisk together the flour, sugar, baking powder, cocoa powder and salt.

In another bowl, whisk together the milk, egg yolks, vegetable oil and food coloring.  Stir the wet ingredients into the dry ingredients just until moistened. The batter will still have some lumps.

In another bowl, beat the egg whites until stiff peaks form.  Stir one-third of the egg whites into the pancake batter to lighten it. Then fold the remaining egg whites into the batter gently but thoroughly.

Heat a large griddle over medium heat. Spray with nonstick cooking spray or brush melted butter over the griddle. For each pancake, pour 1/3 cup of the batter onto the hot griddle. Cook until the surface of the pancake starts to bubble and the edges dry out, then flip and cook the second side. Put the pancakes not a baking sheet and place the sheet in the oven to keep warm while you cook the remaining batter.

To make the cream cheese drizzle:

Beat the cream cheese, powdered sugar, vanilla and salt in a bowl. Beat in enough of the milk to make a pourable consistency.

Serve the pancakes topped with the cream cheese drizzle.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition

• Serving Size: 3 pancakes
• Calories: 552
• Sugar: 34 g
• Fat: 26 g
• Saturated Fat: 9 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 68 g
• Fiber: 2 g
• Protein: 13 g
• Cholesterol: 133 mg

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