Red Velvet Pancakes

These red velvet pancakes are simply irresistible. Soft and fluffy, with a rich red velvet flavor, they’re even better than the ones you’d get at a fancy brunch spot!

Pancakes are always a great choice for breakfast because they’re easy to make, affordable, and downright delicious.

This recipe is perfect for special moments like Valentine’s Day, but it’s also ideal anytime you want to enjoy a sweet, comforting start to your day!

Red Velvet Pancakes With Cream Cheese Topping Recipe

Ingredients

For The Pancakes

2 cups of all-purpose flour (or pancake mix)
2 tablespoons of granulated sugar
1 1/2 tablespoons of unsweetened cocoa powder
1 cup of milk (dairy or plant-based like almond or oat milk)
1 1/2 teaspoons of red food coloring
2 eggs

For The Cream Cheese Topping

4 oz of cream cheese (softened)
1/4 cup of butter (softened)
3 tablespoons of milk (dairy or plant-based)
2 cups of powdered sugar

Instructions

In a medium-sized bowl, beat together the cream cheese and butter with a hand mixer on low speed until smooth.

Gradually add the powdered sugar, a little at a time, mixing as you go. Continue mixing until it’s smooth and creamy.
Set this topping aside and let it firm up a little.

In a large mixing bowl, combine the flour, sugar, cocoa powder, and red food coloring.
Whisk everything together until fully mixed.
Add in the milk and eggs, and stir until you get a smooth, slightly thick batter.
Heat a griddle or non-stick skillet on medium-high heat (about 375°F). Lightly grease it with cooking spray or a little butter.

For each pancake, pour about 1/4 cup of the batter onto the hot griddle. Spread it out a little if needed.
Cook for 2-3 minutes or until bubbles appear on the surface and the edges start to look dry. Flip the pancake and cook the other side until golden brown.
Once the pancakes are ready, transfer them to plates.
Put the cream cheese topping into a resealable plastic bag. Cut off a tiny corner of the bag and squeeze the topping over your pancakes.

Garnish with fresh raspberries or strawberries if desired.

What To Serve With Red Velvet Pancakes?

Red velvet pancakes are a delicious treat that can be served with various sides and toppings to make your meal complete. Here are some great options to serve with them:

Fresh berries (strawberries, raspberries, or blueberries)
Whipped cream or whipped coconut cream
Maple syrup or honey
A scoop of vanilla ice cream
Nuts like chopped pecans or almonds
A dusting of powdered sugar
Chocolate chips or mini marshmallows

How To Store Red Velvet Pancakes?

Storing leftover pancakes properly will keep them fresh for your next meal. Here’s how to store them correctly:

Room temperature: If you plan to eat them within a few hours, you can keep them on a plate covered with a clean towel or plastic wrap at room temperature.

Refrigeration: For longer storage, place pancakes in an airtight container or wrap them in foil or plastic wrap. Refrigerate for up to 3 days.
Freezing: If you want to store them for a longer period, place pancakes in a single layer on a baking sheet and freeze them for about an hour. Afterward, you can stack them in an airtight bag or container and freeze for up to 1-2 months.

When you’re ready to eat them, just reheat in the microwave or on a skillet until warm!

Why Don’t My Pancakes Stay Fluffy?

If your pancakes aren’t turning out as fluffy as you’d like, here are a few reasons why that might happen and how to fix them:

Overmixing the batter: Stirring the batter too much can make pancakes dense. Mix just until the ingredients are combined.
Using old baking powder or baking soda: These leavening agents help your pancakes rise, so check their freshness before use.

Incorrect batter thickness: If the batter is too thick, your pancakes might not rise properly. Add a little extra milk to get the right consistency—think of it like a thick but pourable pancake batter.
Not enough heat: Cooking pancakes on too low heat can cause them to cook too slowly and lose fluffiness. Make sure your griddle or pan is hot (around 375°F).
Not resting the batter: Let the batter sit for 5-10 minutes after mixing to allow the ingredients to fully hydrate, which helps with fluffiness.

Why Are My Pancakes Burnt On The Outside But Raw On The Inside?

If your pancakes are getting burnt on the outside but still raw in the middle, it’s usually due to cooking at too high of a heat. Here’s why that happens and how to fix it:

Too high heat: When your griddle or pan is too hot, the outside of the pancake cooks too quickly, forming a crust while the inside remains uncooked.
Thin batter: If your batter is too thin, it might spread too quickly and cook unevenly, leading to an undercooked middle.

Not enough time to cook: If you cook the pancakes too fast, the inside doesn’t get enough time to cook before the outside becomes too brown.

To avoid this, make sure your griddle or pan is set to medium heat (around 375°F). This will allow the pancakes to cook evenly, giving them time to rise and cook through without burning.

Why Shouldn’t You Cook Your Pancakes On High Heat?

Cooking pancakes on high heat might seem like a good idea to make them cook faster, but it actually causes a few problems. Here’s why it’s best to avoid cooking on high heat:

Uneven cooking: High heat can burn the outside of the pancake while leaving the inside raw, resulting in pancakes that are crispy on the outside but doughy inside.
Crispy edges, raw middle: With high heat, the outer layer cooks too quickly and becomes tough, while the middle remains undercooked and gooey.
Dry texture: Pancakes cooked on high heat might dry out quickly on the outside, giving them an unpleasant texture.

To get perfectly fluffy and soft pancakes, always cook on medium heat. This way, your pancakes will cook slowly and evenly, resulting in a light, fluffy texture both inside and out.