Make your mornings extraordinary with a stack of Red Velvet Pancakes crowned with a velvety cream cheese whipped cream. These delightful pancakes are a twist on the classic favorite, boasting a vibrant red hue and a tender, fluffy texture that will transform your breakfast into a memorable experience. Whip up this quick and easy recipe to start your day with a touch of indulgence and a whole lot of deliciousness.
Need Some Breakfast Menu Ideas?
If you’re looking for a quick and easy meal plan, I’ve got you covered! Here are some delicious dishes that pair perfectly with these Red Velvet Pancakes. Whether you’re hosting a brunch or simply treating yourself to a special breakfast, these options will complement the pancakes and take your meal to the next level.
Hey greedy! Let me tell you about these Red Velvet Pancakes. They are an absolute showstopper! These vibrant, fluffy red velvet pancakes scream “special occasion,” but you don’t need a reason to devour these beauties. Oh no, they’re perfect for any morning when you want to treat yourself.
Now, here’s the best part: these pancakes are made from scratch – yep cake mix free – and capture all the essence of a classic red velvet cake with that light chocolatey flavor we crave. And nothing, and I mean nothing, pairs better with red velvet than cream cheese. So these flapjacks are topped with a lusciously creamy and addictively light cream cheese whipped cream that almost steals the spotlight from the pancakes themselves.
Friend, you’re gonna fall head over heels for this dish. It’s the perfect balance of indulgence, convenience, and that “I’m treating myself today” vibe.
What Is Red Velvet?
Red velvet confections are known for their deep maroon color and subtle chocolate flavor. The secret behind its allure lies in the combination of cocoa powder, vinegar, and buttermilk, which create a special chemical reaction. While some recipes use natural cocoa that doesn’t affect the color, most red velvet treats, including pancakes, benefit from a touch of food coloring to achieve that striking red hue.
The pancakes themselves are light and fluffy, with a hint of tanginess from the buttermilk and vinegar. You can customize them by adding chocolate chips or topping them with fresh berries for a burst of freshness. Just remember, when it comes to food coloring, the liquid kind works best to achieve that vibrant red shade.
Here’s what you’ll need to whip up these fabulous pancakes. Let’s gather up these ingredients:
Red Velvet Pancakes:
- All-purpose flour: We’re using unbleached flour to give our pancakes the perfect texture and rise.
- Cocoa powder: This adds that deep, rich chocolatey flavor we crave in red velvet goodness.
- Baking powder: Our pancake secret weapon for that fluffy texture and perfect rise.
- Baking soda: It helps the pancakes get that extra lift and ensures they’re light and airy.
- Vanilla extract, granulated sugar, kosher salt: The flavor boosters.
- Eggs: These little wonders add moisture and help bind all the ingredients together.
- Vegetable/avocado oil: We need a neutral-flavored oil to keep our pancakes moist and prevent sticking.
- Buttermilk: Ah, the magic ingredient that brings tenderness and tanginess to our pancakes.
- White vinegar: Don’t worry, it’s not for your salad. The vinegar reacts with the buttermilk to create a chemical reaction that makes our pancakes extra fluffy.
- Red food coloring: We’re adding this to give our pancakes that iconic vibrant red hue. It’s all about that visual appeal, babe.
Cream Cheese Whipped Cream:
- Full-fat whipped cream cheese, powdered sugar, pure vanilla extract, heavy whipping cream: Ingredient temp is super important here. We want the whipped cream cheese room temp for easy blending and the heavy cream as cold as possible to whip up light and fluffy.
- You favorite toppings: I used chocolate chips and chocolate syrup but go wild.
How To Make Red Velvet Pancake Recipe
- Combine dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, salt, and baking soda.
- Combine wet ingredients with the dry: Combine eggs, oil, buttermilk, vanilla, and red food coloring. Add wet mixture into the dry mixture. Set aside and rest for 10 minutes.
- Cook pancakes: Heat large non-stick skillet over medium heat and brush with 1 tablespoon of oil. Use a ¼ cup measuring cup to scoop pancake batter onto skillet. Cook on each side for for 2 minutes. Keep pancakes warm in a 200°F oven.
- Serve. Garnish with you favorite toppings.
How To Make Cream Cheese Whipped Cream Recipe
- Chill your tools. Before you start, chill the stand mixer bowl and whisk attachment in the freezer or fridge for 15-30 minutes.
- Whip the cream. Add the heavy cream to the stand mixer bowl and mix on high speed until brief soft peaks form about 5-6 minutes.
- Whip the cream cheese. In a separate bowl on high speed, combine whipped cream cheese, powdered sugar, and vanilla with a hand mixer until firm peaks are formed, about 1-2 minutes.
- Mix together until combined. Add in the cream cheese mixture to the stand mixer bowl and mix on medium speed for 1-2 minutes or until well combined.
Pro Tips For Perfect Red Velvet Pancakes with Cream Cheese Whipped Cream
- Measure liquids and dry ingredients accurately with the right tools
- Use unsweetened cocoa powder for the best results. Do NOT use Dutch-processed cocoa powder since it will stop the leavening ingredients from doing their job.
- Experiment with food coloring, adding gradually until desired hue is reached.
- Don’t overmix the batter, as it can cause gluten to develop, leading to chewy pancakes. Mix the wet and dry ingredients just until most lumps are gone.
- Let the batter rest for 10 minutes (but no more than 30), allowing the flour to absorb more liquid and activates the leaving ingredients.
- Use a 1/4 cup dry measuring cup to get consistent uniform size pancakes.
- Spray cooking spray into a measuring cup before scooping pancake batter so the batter slides out easily.
- Adjust the heat as you go to prevent burning.
- Flip the pancakes only once when small bubbles appear on the surface, and the edges are set.
- Use a thin-edged turner spatula to flip the pancakes without crushing them.
- Don’t pat down the pancakes while cooking to avoid “squishing” the air pockets that make them fluffy.
- Keep the pancakes warm in the oven at 175°F while cooking the remaining pancakes.
- For the best results, make sure the heavy cream is cold. Keep it refrigerated right before time to use.
- Chill your tools. Before starting, place the mixing bowl and whisk attachment in the freezer or fridge for 15-30 minutes. Chilling the tools helps to keep the ingredients cold and aids in achieving a smooth and fluffy cream cheese whipped cream.
- Choose the right cream cheese. Opt for full-fat whipped cream cheese, preferably the Philadelphia brand.
Add Some Flair: More Pancake Topping Ideas
Here are some delicious topping variations to enhance your red velvet pancakes:
- Cream Cheese Glaze: Drizzle a sweet and tangy cream cheese glaze over the pancakes for an irresistible flavor combination.
- Fresh Berries: Top the pancakes with a generous serving of fresh berries like strawberries, blueberries, or raspberries for a burst of freshness.
- Chocolate Ganache: Indulge in decadence by pouring a rich and velvety chocolate ganache over the pancakes, adding a touch of luxury.
- Toasted Pecans: Sprinkle some chopped toasted pecans on the pancakes for added crunch and a delightful nutty flavor.
- Shredded Coconut: Sprinkle a handful of shredded coconut on top to add a tropical twist and a subtle hint of sweetness.
- Maple Syrup: Drizzle warm maple syrup and melted butter over the pancakes to bring out the classic pancake flavor while adding a touch of sweetness.
- Caramel Sauce: Pour some luscious caramel sauce over the pancakes for a rich and indulgent treat.
- Dusting of Powdered Sugar: Lightly dust the pancakes with powdered sugar to add a touch of sweetness and a beautiful finishing touch.
- Vanilla Ice Cream: For an extravagant twist, serve the pancakes with a scoop of creamy vanilla ice cream, creating a delightful dessert-like experience.
🥞 More Delicious Pancake Options
- Buttermilk Pancakes
- Buttermilk Hoe Cakes
- Sweet Potato Pancakes
- Chocolate Pancakes
- Blueberry Lemon Keto Pancakes
Storage & Reheating Recommendations
To Store Leftovers: Before storing leftover red velvet pancakes, ensure they have completely cooled down. To prevent them from sticking together, separate them with pieces of wax paper or parchment paper. Place them in a ziplock bag or airtight container to maintain their freshness. Store in the refrigerator for up to a week, ready to be enjoyed at your convenience. When you’re ready to eat the remaining pancakes, reheat them in the microwave or in the toaster oven until they’re warm at 15 second intervals to prevent drying out the pancakes.
To Freeze: To freeze red velvet pancakes for later indulgence, lay them in a single layer on a baking sheet and freeze for about 30 minutes until they are firm. Once frozen, you can stack them in a freezer-safe container or a ziplock bag. To reheat the frozen pancakes, simply arrange them on a rimmed baking sheet and place in a toaster oven or conventional oven preheated to 325 degrees. Allow them to warm through for approximately 6 minutes.
Frequently Asked Questions
What kind of cocoa powder should I use for the pancakes?
For this pancake recipe, I highly recommend using unsweetened cocoa powder. It’s the perfect choice to achieve that rich chocolate flavor without making your pancakes too sweet. Please note that dutch process cocoa powder should be avoided as it is alkalized and won’t react properly with the leavening agents, leading to flat and dense pancakes. Stick to unsweetened cocoa powder for the best results!
How will I know when it’s time to flip the pancakes?
Look for small bubbles to appear on the surface of the pancakes and the edges to start setting. This should happen about 1 minute after pouring the batter into the pan. That’s when you know it’s time to flip them over and cook them on the other side.
What’s the secret to good pancakes?
Fresh ingredients, especially baking powder, are the secret to fluff-tastic pancakes! Don’t overmix the batter, let it rest, and keep an eye on ’em to avoid burning.
Does adding more baking powder make pancakes fluffier?
Baking powder is the fluff wizard, but don’t go overboard or you’ll taste the chalky side. Just enough will make ’em airy and delightful.
Before You Begin
Gather Your Tools
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- Large bowl
- Medium sized bowl
- Large griddle or skillet
- Thin spatula or fish spatula
- Flour sifter
- Read through the recipe. If this is your first time making this particular recipe, take a couple of minutes to read it through from start to finish. I promise it will help you move through the recipe quicker when you understand what’s coming next.
- Gather & measure out all the ingredients.
- Prepare batter and let it rest for 10 minutes before cooking.
Decadence! Yep that’s the word for these Fluffy Red Velvet Pancakes With Cream Cheese Whipped Cream. These crimson, cocoa infused pancakes topped with creamy, dreamy Cream Cheese Whipped Cream, will become your new best friend. Y’all definitely need to give these a try.
Red Velvet Pancakes
- 2 cups unbleached all-purpose flour
- 5 tablespoons cocoa powder
- ⅔ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 3 tablespoon oil plus more for cooking
- 2 cups buttermilk
- 2 tablespoons white vinegar
- 1 ½ teaspoons vanilla extract
- 2 tablespoons red food coloring
- 14 oz. can sweetened condensed milk
Cream Cheese Whipped Cream
- 8 oz full fat whipped cream cheese softened (room temp)
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream cold
- chocolate chips
- chocolate syrup
Red Velvet Pancakes
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, salt, and baking soda.
- In a medium bowl, combine eggs, oil, buttermilk, vanilla, and red food coloring. Pour the wet mixture into the dry mixture and stir until just combined. The batter should be thick with a few lumps. Set aside to rest for 10-30 minutes.
- Heat a griddle or large non-stick skillet over medium heat (350°F). Brush with 1 tablespoon of oil. Use a ¼ cup measuring cup to scoop pancake batter onto the griddle. Cook 3 pancakes at a time for 2 minutes on each side. Keep pancakes warm in a 175°F oven.
Cream Cheese Whipped Cream
- Add a stand mixer bowl and whisk attachment to the freezer or fridge 15-30 minutes before starting.
- Add the heavy cream to the chilled stand mixer bowl and mix on high speed. Stop as soon as you see stiff peaks form 1-2 minutes.
- Add the whipped cream cheese, powdered sugar, and vanilla to a separate large bowl and mix with a hand mixer at high speed for 1 minute until firm peaks are formed.
- Add in the cream cheese mixture to heavy cream in the stand mixer bowl and mix on medium speed for 1-2 minutes or until well combined.
*Nutrition information is a rough estimate.
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