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Fluffy Red Velvet Pancakes With Cream Cheese Whipped Cream

Make your mornings extraordinary with a stack of heavenly 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. Indulge in the decadent flavors of red velvet cake as you savor each delectable bite. Whip up this quick and easy recipe to start your day with a touch of indulgence and a whole lot of deliciousness
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Author: Meiko Temple

Ingredients

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

Garnish

  • chocolate chips
  • chocolate syrup

Instructions

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.
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Notes

Storage: Store leftover whipped cream in an airtight container in the refrigerator. The whipped cream will firm up considerably once chilled because of the cream cheese.

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.