Festive Red Velvet Pancakes with Cream Cheese Glaze Recipe

Introduction

These festive red velvet pancakes are a delightful twist on a classic breakfast favorite, perfect for special occasions or a cozy weekend treat. Topped with a luscious cream cheese glaze and garnished with fresh raspberries and mint, they bring both vibrant color and rich flavor to your table.

Ingredients

• 2 cups All-Purpose Flour (Can substitute with gluten-free flour.)
• 2 tablespoons Cocoa Powder (Omitting alters flavor.)
• 1 tablespoon Baking Powder (Ensure it’s fresh.)
• 1 teaspoon Baking Soda (Works with vinegar for leavening.)
• 1 teaspoon Salt (Omit if reducing sodium.)
• 1.5 cups Milk (Almond milk is a good alternative.)
• 1 tablespoon White Vinegar (Helps tenderize the batter.)
• 1 cup Granulated Sugar (Coconut sugar is a healthier option.)
• 2 large Eggs (Flax eggs can be used for vegan.)
• 1 tablespoon Red Food Coloring (Natural beet juice is a healthy alternative.)
• 1 teaspoon Vanilla Extract (Enhances flavor.)
• 4 tablespoons Salted Butter (Unsalted butter with pinch of salt works.)
• 8 ounces Cream Cheese (Softened for easy mixing.)
• 4 tablespoons Butter (Use unsalted for better control.)
• 2 cups Powdered Sugar (Sift for smoother consistency.)
• 2 tablespoons Milk (Adjust for desired glaze consistency.)
• 1 teaspoon Vanilla Extract (A must for sweet flavor.)
• 1 cup Fresh Raspberries (Adds color and freshness.)
• 1 cup Mint Leaves (Perfect for a festive finish.)

Instructions

1. Step 1: Preheat your electric non-stick griddle to 350°F.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: Combine the milk and vinegar in a liquid measuring cup, whisk, and let rest for 2 minutes to curdle.
4. Step 4: In a large mixing bowl, mix the milk mixture with sugar, eggs, red food coloring, vanilla extract, and melted butter until smooth.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined; do not overmix.
6. Step 6: Lightly grease the griddle. Pour 1/4 to 1/3 cup of batter for each pancake onto the griddle.
7. Step 7: Cook pancakes until bubbles form on the surface and edges look set, then flip and cook for another 1-2 minutes until done.
8. Step 8: For the cream cheese glaze, blend the softened cream cheese and butter until fluffy.
9. Step 9: Gradually mix in powdered sugar, milk, and vanilla extract until smooth. Adjust milk to reach desired glaze consistency.
10. Step 10: Serve pancakes warm, drizzled with cream cheese glaze and garnished with fresh raspberries and mint leaves.

Tips & Variations

• To make these pancakes vegan, substitute eggs with flax eggs and use almond milk or another plant-based milk.
• Natural beet juice makes a lovely alternative to red food coloring for a healthier option.
• For a fluffier texture, be careful not to overmix the batter; mix until ingredients are just combined.
• Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor twist.
• Top with whipped cream or toasted nuts for extra indulgence and texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave until warm. Keep the cream cheese glaze separate and store it refrigerated for up to 2 days; whisk before serving. Fresh raspberries and mint are best added just before serving to maintain their freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter fresh to maintain the fluffiness and rise. However, you can mix the dry ingredients in advance and combine with wet ingredients just before cooking.

What if I don’t have a griddle?

You can use a non-stick skillet or frying pan over medium heat. Cook pancakes in batches, adjusting the heat as needed to avoid burning.

Festive Red Velvet Pancakes with Cream Cheese Glaze Recipe

Print Recipe

★★★★★

4.6 from 108 reviews

Enjoy a festive breakfast with these vibrant Red Velvet Pancakes topped with a luscious cream cheese glaze. Perfectly fluffy and rich with cocoa, these pancakes bring a delightful twist to your morning routine, garnished with fresh raspberries and mint for an elegant touch.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pancakes

• 2 cups All-Purpose Flour (Can substitute with gluten-free flour.)
• 2 tablespoons Cocoa Powder (Omitting alters flavor.)
• 1 tablespoon Baking Powder (Ensure it’s fresh.)
• 1 teaspoon Baking Soda (Works with vinegar for leavening.)
• 1 teaspoon Salt (Omit if reducing sodium.)
• 1.5 cups Milk (Almond milk is a good alternative.)
• 1 tablespoon White Vinegar (Helps tenderize the batter.)
• 1 cup Granulated Sugar (Coconut sugar is a healthier option.)
• 2 large Eggs (Flax eggs can be used for vegan.)
• 1 tablespoon Red Food Coloring (Natural beet juice is a healthy alternative.)
• 1 teaspoon Vanilla Extract (Enhances flavor.)
• 4 tablespoons Salted Butter (Unsalted butter with pinch of salt works.)

Cream Cheese Glaze

• 8 ounces Cream Cheese (Softened for easy mixing.)
• 4 tablespoons Butter (Use unsalted for better control.)
• 2 cups Powdered Sugar (Sift for smoother consistency.)
• 2 tablespoons Milk (Adjust for desired glaze consistency.)
• 1 teaspoon Vanilla Extract (A must for sweet flavor.)

Garnish

• 1 cup Fresh Raspberries (Adds color and freshness.)
• 1 cup Mint Leaves (Perfect for a festive finish.)

Instructions

1. Preheat Griddle: Preheat your electric non-stick griddle to 350°F to ensure even cooking of the pancakes.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Prepare Milk Mixture: In a liquid measuring cup, combine the milk and white vinegar. Whisk them together and let the mixture rest for 2 minutes to curdle, which acts as a buttermilk substitute for tender pancakes.
4. Combine Wet Ingredients: In a large mixing bowl, mix the milk and vinegar mixture with granulated sugar, eggs, red food coloring, vanilla extract, and melted butter until smooth.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Avoid overmixing to keep pancakes fluffy.
6. Cook Pancakes: Lightly grease the preheated griddle. Pour 1/4 to 1/3 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface and edges look set, then flip and cook the other side until golden and cooked through.
7. Make Cream Cheese Glaze: In a mixing bowl, blend softened cream cheese and butter until fluffy. Gradually add sifted powdered sugar, milk, and vanilla extract, mixing until smooth. Adjust milk to achieve desired glaze consistency.
8. Serve: Serve the warm red velvet pancakes drizzled generously with cream cheese glaze. Garnish with fresh raspberries and mint leaves for a festive and refreshing finish.

Notes

• Substitute all-purpose flour with gluten-free flour to make the pancakes gluten-free.
• For a vegan version, replace eggs with flax eggs and use plant-based milk and butter alternatives.
• Natural beet juice can replace red food coloring for a healthier, natural color.
• If reducing sodium intake, omit the added salt in the dry ingredients.
• Ensure baking powder is fresh for best rise and texture.
• Adjust the cream cheese glaze thickness by adding more or less milk depending on preference.

Keywords: Red Velvet Pancakes, Cream Cheese Glaze, Festive Breakfast, Pancake Recipe, American Breakfast