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Red Velvet Pancakes: Fluffy Recipe with Cream Cheese Glaze

Earlier this weekend, Caitlin posted that she was eating red velvet pancakes.

What? I’d never heard of them before and was instantly curious. I stopped what I was doing and searched for these red velvet pancake wonders.

What I discovered changed everything.

Red velvet pancakes

Cake isn’t usually my first choice — unless it’s outrageously chocolatey, with layers of fudge and thick frosting. The one exception is red velvet, which I learned actually has chocolate in it a while back. There’s something irresistible about red velvet paired with cream cheese frosting.

So when these pancakes came out of the pan smelling exactly like red velvet cake, I was thrilled. They were light, fluffy and perfectly red — and the best part was the generous dollop of cream cheese frosting melting over the warm stack.

Pancakes with frosting

The base recipe is actually vegan, but of course I ruined its vegan status the moment I added cream cheese frosting. I always keep a little frosting in the fridge for emergencies — or for moments when a giant spoon is required to restore sanity.

The aroma filled the kitchen the minute they hit the griddle, and every bite tasted like red velvet cake, especially when the creamy frosting seeped into the warm pancakes. Truly no words can fully describe it.

Stack of red velvet pancakes

Red Velvet Pancakes

Yield:
8 pancakes
Print Recipe

Ingredients

  • 1½ cups minus 1½ tablespoons unsweetened vanilla almond milk
  • 1 1/2 tablespoons vinegar
  • 1/2 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 2 tablespoons red food coloring
  • 1 tablespoon chocolate chips

Instructions

  • Whisk together the almond milk and vinegar and set aside to curdle.
  • In a mixing bowl, combine the whole wheat flour, all-purpose flour, sugar, cocoa powder, baking powder and baking soda. Make a well in the center and add the milk mixture and red food coloring. Stir until just combined.
  • Preheat a skillet or griddle over medium heat. Spoon 1/4 to 1/3 cup batter for each pancake. When bubbles form on the surface, gently flip and cook until done.
  • Top warm pancakes with chocolate chips and cream cheese frosting.

Notes

Recipe slightly adapted from an earlier vegan red velvet pancake version.
Course: Dessert
Cuisine: American

Did you make this recipe?

Share a photo of your pancakes and tag the recipe in your social posts. I appreciate you so much!

Red velvet pancake stack

Now I’d better run before I gain ten pounds just thinking about them. Time to make another batch.