Red Velvet Pancakes Cream Glaze

The first time I made red velvet pancakes, my kitchen looked like a crime scene. Red food coloring everywhere, but those ruby stacks disappearing so fast from plates made every drop worth it. There's something magical about turning a classic cake into breakfast form.

My sister showed up unexpectedly that morning and ended up staying for hours. We sat at the counter eating pancake after pancake, talking about everything and nothing, while the glaze dripped down our chins. Some meals become memories before you even realize what's happening.

Ingredients

• 1 1/4 cups all-purpose flour: The foundation that gives these pancakes their fluffy lift and tender crumb
• 2 tablespoons unsweetened cocoa powder: Just enough to hint at chocolate without overpowering the classic red velvet flavor
• 2 tablespoons granulated sugar: Keeps the pancakes subtly sweet so they can hold up to that tangy glaze
• 1 teaspoon baking powder: Works with the baking soda to create those signature tall, airy stacks
• 1/2 teaspoon baking soda: Teams up with buttermilk for extra rise and a tender texture
• 1/4 teaspoon salt: Balances the sweetness and lets all flavors shine through
• 1 cup buttermilk: The secret ingredient for tangy flavor and the softest pancakes imaginable
• 2 large eggs: Provides structure and richness for that cake-like texture
• 1/4 cup unsalted butter, melted: Adds essential fat for flavor and helps create those golden edges
• 1 teaspoon vanilla extract: Pure vanilla makes everything taste homemade and special
• 1 tablespoon red food coloring: Creates that stunning crimson hue that makes these pancakes unforgettable
• 4 oz cream cheese, softened: The star of the glaze, bringing tangy creaminess that cuts through the sweetness
• 3/4 cup powdered sugar: Sweetens the glaze while keeping it perfectly smooth and pourable
• 2 tablespoons unsalted butter, softened: Makes the glaze luxurious and helps it set beautifully on warm pancakes
• 1/2 teaspoon vanilla extract: Echoes the vanilla in the pancakes for a cohesive flavor profile
• 2-3 tablespoons milk: Adjusts the glaze to pourable perfection, whether you like it thick or drizzly

Instructions

Whisk the dry foundation:

In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt until everything is evenly distributed

Blend the wet mixture:

In another bowl, whisk buttermilk, eggs, melted butter, vanilla, and red food coloring until smooth and uniformly red

Bring them together gently:

Pour wet ingredients into dry and fold until just combined, remembering that a few lumps mean tender pancakes

Heat your cooking surface:

Warm a nonstick skillet or griddle over medium heat, then lightly grease with butter or oil for easy flipping

Cook to golden perfection:

Pour 1/4 cup batter per pancake, wait for surface bubbles to form, then flip and cook until both sides are beautifully set

Prepare the dreamy glaze:

Beat cream cheese and butter until smooth, add powdered sugar and vanilla, then thin with milk until it pours like honey

Stack and serve immediately:

Pile pancakes high on plates and generously drizzle with that cream cheese glaze while everything is still warm

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These became our Valentine's Day tradition after that first messy morning. Now we make them every year, and somehow they taste even better than I remember, probably because they're served with so much love.

Getting That Perfect Red

Gel food coloring gives you that vibrant crimson with less liquid, which helps maintain the batter consistency. Liquid coloring works perfectly fine too, just add it slowly to avoid thinning things out too much.

The Buttermilk Secret

If you're without buttermilk, regular milk mixed with vinegar or lemon juice creates the same tang and tenderness. Let it sit for five minutes before using, and you'll never taste the difference in the final pancakes.

Make-Ahead Magic

Mix the dry ingredients the night before and keep them in a sealed container. Come morning, just whisk in the wet ingredients and you're minutes away from hot pancakes.

• Warmed leftovers actually taste incredible, especially when you make fresh glaze
• Frozen pancakes reheat beautifully in the toaster for quick weekday breakfasts
• Extra glaze keeps in the fridge for a week and is perfect on everything from toast to fruit

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There's something about stacking those ruby-red pancakes that makes any morning feel like a celebration. Hope these bring some red velvet magic to your table too.

Recipe FAQs

→ What gives the pancakes their red color?

Liquid or gel red food coloring is added to the batter, providing the vibrant red hue characteristic of these pancakes.

→ Can I substitute buttermilk in the batter?

Yes, you can replace buttermilk with 1 cup of milk combined with 1 tablespoon of vinegar or lemon juice to mimic the acidity.

→ How is the cream cheese glaze made smooth?

Beating softened cream cheese and butter first, then gradually adding powdered sugar and milk, ensures a smooth and pourable glaze consistency.

→ What is the best way to cook these pancakes evenly?

Use a nonstick skillet or griddle over medium heat, pouring 1/4 cup batter per pancake, cooking until bubbles form before flipping.

→ Can I add any mix-ins to the batter?

Mini chocolate chips can be gently stirred into the batter for added texture and flavor without overpowering the red velvet profile.

→ How should the pancakes be served?

Stack the cooked pancakes warm, then drizzle generously with cream cheese glaze. They pair well with fresh berries for added freshness.