If you’re in the mood for a breakfast that’s both indulgent and downright delightful, you have to try my Red Velvet Pancakes with Cream Cheese Sauce Recipe. Seriously, these pancakes have been a game changer in my weekend mornings! They’re fluffy, perfectly red, and topped with a luscious cream cheese sauce that will make your taste buds do a happy dance. Stick with me, and I’ll share everything you need to know to make these showstoppers — you won’t believe how easy and fun they are to whip up.
Why You’ll Love This Recipe
- Fluffy and Moist Pancakes: The buttermilk and careful mixing create a tender crumb every single time.
- Vibrant, Perfectly Red Batter: I discovered that just the right amount of food coloring and cocoa powder gives the best classic red velvet look and flavor.
- Decadent Cream Cheese Sauce: This sauce is silky, sweet, and tangy — a must-try topper that’s way better than syrup.
- Easy to Customize: Whether you want them thinner, fluffier, or dairy-free, this recipe adapts to your needs.
Ingredients You’ll Need
The ingredients here come together in a way that’s both classic and a little special. I love using buttermilk because it adds that wonderful tang and makes the pancakes extra soft. Plus, the cream cheese sauce is the perfect balance of sweet and creamy — you’ll want to drizzle it on everything.
- All-purpose flour: The base for the pancakes; I usually whisk it well for a smooth batter.
- Granulated sugar: Just enough to add sweetness without overwhelming the flavor.
- Cocoa powder: This is the secret for that subtle chocolate note in the red velvet.
- Baking powder: Helps give the pancakes their height and fluffiness.
- Sea salt: Balances out the sweetness — don’t skip it!
- Buttermilk: Adds moisture and tenderness; plus that classic tang that pairs perfectly with cream cheese.
- Vegetable oil: Keeps pancakes moist and prevents sticking without a heavy texture.
- Eggs: Bind everything together and add richness.
- Liquid red food coloring: Use enough to get a beautiful red hue without overpowering the batter.
- Vanilla extract: Enhances all those rich flavors and adds a warm aroma.
- Cream cheese: For the dreamy sauce that’s the star accompaniment here.
- Milk: Used to thin your cream cheese sauce to the perfect pouring consistency.
- Powdered sugar: Sweetens the cream cheese sauce without any grittiness.
Variations
I love making these pancakes with a little twist depending on the occasion — and you should feel free to do the same! Red velvet is so versatile, and the cream cheese sauce pairs beautifully with different flavors.
- Gluten-Free Version: I swapped the all-purpose flour for a gluten-free blend once, and the texture was just as fluffy — just make sure your baking powder is gluten-free too.
- Dairy-Free Adaptation: Use almond or oat milk in place of buttermilk, and a dairy-free cream cheese for the sauce. It’s just as delicious, trust me.
- Berry Topping: My family goes crazy for fresh berries on top, which add a pop of color and tartness that cuts through the richness.
- Spiced Twist: Adding a pinch of cinnamon or a drop of espresso extract gives the pancakes a magical depth that’s perfect for fall mornings.
How to Make Red Velvet Pancakes with Cream Cheese Sauce Recipe
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and sea salt. I like to give it a good stir so everything is evenly combined — it really helps the batter cook evenly later. Make sure no lumps of cocoa remain; they can make for uneven color patches in your pancakes.
Step 2: Whisk the Wet Ingredients
In a medium bowl, beat together the buttermilk, vegetable oil, eggs, food coloring, and vanilla. When I first tried this, I was a bit shy on the red coloring — so I ended up adding an extra teaspoon to get that signature red velvet shade. You want a bright red that’s not pink, so adjust to your liking. Whisk until fully combined but don’t worry about a few tiny bubbles — they’re totally fine!
Step 3: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and whisk gently until just combined. This is an important moment: be gentle and don’t overmix! If you overdo it, your pancakes can turn out dense instead of fluffy. A few small lumps are fine — trust me, the texture will still be perfect.
Step 4: Cook Your Pancakes
Heat a nonstick skillet over medium-low heat. Add a little vegetable oil or spritz with cooking spray — this keeps the pancakes from sticking without making them greasy. Pour about ¼ cup batter per pancake and cook for around 2 minutes. You’ll see tiny bubbles form on top — that’s when you know it’s time to flip. Cook the other side for another 30 seconds to a minute. Don’t rush the heat here! Cooking too hot can brown the pancakes unevenly or dry them out.
Step 5: Make the Cream Cheese Sauce
While your pancakes cook, make the sauce by microwaving cream cheese, milk, and vanilla extract until soft — about 30-45 seconds. Stir in powdered sugar until smooth and lump-free. If it looks too thick, stir in a splash more milk until it reaches a creamy drizzle consistency. This sauce thickens as it cools, so you can microwave it briefly before serving if needed. I discovered this little tweak makes it much easier to pour.
Step 6: Serve Warm and Enjoy!
Stack your pancakes high and drizzle generously with the cream cheese sauce. I love adding a few fresh berries or a sprinkle of powdered sugar right before serving. It’s such a treat, and honestly, my family has begged me to make these every weekend since I perfected this recipe.
Pro Tips for Making Red Velvet Pancakes with Cream Cheese Sauce Recipe
- Don’t Overmix the Batter: I learned this the hard way—the batter should be a bit lumpy to keep pancakes light and fluffy.
- Adjust Food Coloring to Your Taste: Start with less, then add more—remember, the cocoa powder dulls the red a bit.
- Use Medium-Low Heat: Cooking too hot burns the pancakes outside while leaving them raw inside.
- Warm Your Cream Cheese Sauce Before Serving: It thickens when cool, so a quick zap in the microwave keeps it smooth and drizzle-ready.
How to Serve Red Velvet Pancakes with Cream Cheese Sauce Recipe
Garnishes
Personally, I’m all about fresh berries like strawberries, raspberries, or blueberries — they add a lovely tartness and color contrast. A light dusting of powdered sugar over the sauce gives it a café-style finish that impresses every guest. If you want a little crunch, toasted pecans or walnuts are amazing sprinkled on top.
Side Dishes
These pancakes pair well with crispy bacon or breakfast sausage for a savory kick. On the sweeter side, a side of maple syrup is optional but not necessary because the cream cheese sauce is so indulgent. I’ve also served these alongside a simple mixed green salad with a lemon vinaigrette for a fun brunch twist.
Creative Ways to Present
For special occasions, I like to stack the pancakes into a tall tower and decorate with edible flowers and dollops of whipped cream. Another favorite is making mini red velvet pancakes to turn them into adorable breakfast sliders with a drizzle of sauce in between. It’s a total showstopper at baby showers or birthdays!
Make Ahead and Storage
Storing Leftovers
Whenever I have leftover pancakes (rare, but it happens!), I layer them between parchment paper and store them in an airtight container in the fridge. They keep fresh for up to 3 days. Just remember to keep the cream cheese sauce separate for best results.
Freezing
I’ve frozen these pancakes successfully by flash-freezing them on a baking sheet, then transferring to freezer bags. They stay good for about 2 months. When you’re ready, just thaw overnight in the fridge or reheat straight from the freezer.
Reheating
My go-to is either a quick toast in a toaster oven or a gentle microwave zap—about 30 seconds—to warm them without drying out. Then just drizzle with freshly warmed cream cheese sauce and you’re set for an impressive leftover breakfast.
FAQs
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Can I make these Red Velvet Pancakes without buttermilk?
Yes! If you don’t have buttermilk, you can mix 2 cups of regular milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using. This homemade buttermilk substitute will still give you the tangy softness that’s signature to red velvet pancakes.
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How do I get the perfect red color without tasting the food coloring?
Use good-quality liquid red food coloring and start with 2 teaspoons, then add more a little at a time until you reach a vibrant red but not overly dark. The cocoa powder will mute the color a bit, so a bright red is what you want before mixing it into the dry ingredients. This avoids too much chemical taste from the coloring.
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Can I prepare the cream cheese sauce ahead of time?
Absolutely! You can make the sauce a day ahead and store it in an airtight container in the fridge. When ready to serve, warm gently in the microwave and whisk to restore its creamy texture. You may need to thin with a splash of milk if it thickened too much.
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What if I don’t have cocoa powder on hand?
Cocoa powder is key for the classic red velvet flavor and slight chocolatey note. If you’re out, you might substitute with melted dark chocolate (about 2 tablespoons) but reduce oil slightly; however, the color and texture will be different. I recommend sticking with cocoa powder for best results.
Final Thoughts
This Red Velvet Pancakes with Cream Cheese Sauce Recipe has become one of my absolute favorites for weekends when I want something special but not complicated. I love how the pancakes turn out fluffy, with that gorgeous red hue, and the cream cheese sauce makes the whole dish shine with just that little bit of tangy sweetness. Whether you’re treating your family or surprising a friend, I promise these pancakes will impress and bring smiles to the table. Give this recipe a try—you’ll be so glad you did, just like I was when I first discovered this gem!
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Red Velvet Pancakes with Cream Cheese Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings (2 pancakes per serving)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Delight in these fluffy and vibrant Red Velvet Pancakes made with cocoa powder and buttermilk, topped with a smooth cream cheese glaze. Perfect for a special breakfast or a sweet dessert, these pancakes combine classic red velvet flavors with a light, tender texture.
Ingredients
Pancakes
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 cups buttermilk (use up to 2.5 cups for thinner pancakes)
- 3 tablespoons vegetable oil (plus extra for cooking or use cooking spray)
- 2 eggs
- 2-3 teaspoons liquid red food coloring (or as needed to make a red batter)
- 1 teaspoon vanilla extract
Cream Cheese Glaze
- 4 oz cream cheese
- 3-4 tablespoons milk (any kind)
- ½ teaspoon vanilla extract
- ½ cup powdered sugar (confectioner's sugar)
Instructions
- Combine dry ingredients: In a large bowl, mix together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and sea salt until well combined.
- Mix wet ingredients: In a medium bowl, whisk the buttermilk, vegetable oil, eggs, red food coloring, and vanilla extract until the mixture is smooth and has a light red color, adjusting the food coloring as needed.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and whisk gently until just combined and no large lumps remain; avoid overmixing to keep pancakes fluffy.
- Cook pancakes: Preheat a nonstick skillet over medium-low heat. Lightly grease with vegetable oil or cooking spray. Pour about a scant ¼ cup of batter per pancake into the skillet. Cook for about 2 minutes until small bubbles form on the surface, then flip and cook another 30 seconds to 1 minute until cooked through. Remove and keep warm. Repeat with remaining batter.
- Prepare cream cheese glaze: In a microwave-safe bowl, combine the cream cheese, milk, and vanilla extract. Microwave for 30-45 seconds until the cream cheese softens. Stir in the powdered sugar until smooth and no lumps remain. If needed, microwave an additional 15-30 seconds to fully melt the cream cheese. The glaze will thicken as it cools; reheat or add a tablespoon of milk to adjust consistency before serving.
- Serve: Serve the warm red velvet pancakes topped with the cream cheese glaze for a delicious breakfast or dessert experience.
Notes
- Use buttermilk to achieve tender and flavorful pancakes.
- The amount of red food coloring can be adjusted to your preferred intensity of red.
- If you prefer thinner pancakes, increase buttermilk to 2.5 cups.
- For easier flipping, use a nonstick skillet well-greased with oil or cooking spray.
- The cream cheese glaze thickens when cooled; warm it gently before serving if needed.
- These pancakes can also be topped with fresh berries or whipped cream for extra indulgence.
Nutrition
- Serving Size: 2 pancakes
- Calories: 229 kcal
- Sugar: 12 g
- Sodium: 249 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 56 mg
