Dessert

Red Velvet Pancakes with Cream Cheese Drizzle Recipe

ByAndria Russo January 7, 2026January 7, 2026

Introduction

Red Velvet Pancakes are a delightful twist on the classic breakfast favorite, combining the rich flavors of cocoa and a vibrant red hue. Finished with a creamy, smooth cream cheese drizzle, these pancakes make for a truly special morning treat.

A stack of five thick, red pancakes sits in the center of a white plate on a white marbled surface. The pancakes are drizzled generously with white icing that slowly drips down the sides, creating a textured contrast against the smooth, vibrant red layers. On top of the stack, three fresh red raspberries are nestled, adding a pop of natural color and detail. Around the plate, halved and whole bright red strawberries with green leaves are scattered, enhancing the fresh and colorful look. In the background, a blurred second stack of red pancakes with white icing and raspberries can be seen, along with a small white bowl filled with raspberries. The whole scene is bright and inviting, focused sharply in the front with a soft background blur. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 tablespoon granulated sugar
2 tablespoons unsweetened cocoa powder
3 teaspoons baking powder
½ teaspoon salt
1 large egg
¾ cup milk or buttermilk
2 tablespoons vegetable or canola oil
1-2 tablespoons red food coloring
4 ounces cream cheese, softened
½ cup powdered sugar
2 teaspoons vanilla extract
2-4 tablespoons milk

Instructions

Step 1: Prepare the cream cheese drizzle by beating the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth.
Step 2: Gradually add milk, a little at a time, until the drizzle reaches your desired consistency. Set aside.
Step 3: Preheat a griddle or non-stick skillet to 350°F (175°C).
Step 4: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Step 5: In a separate small bowl, combine the milk, egg, and oil, whisking well.
Step 6: Pour the wet ingredients into the dry ingredients and stir just until moistened.
Step 7: Add the red food coloring and gently stir to mix. Adjust the amount of food coloring until you achieve your preferred shade of red.
Step 8: Lightly spray the griddle with non-stick cooking spray.
Step 9: Using a ¼ cup measuring cup, pour batter onto the griddle for each pancake.
Step 10: Cook for 4-5 minutes until the edges are set and bubbles form on top, then flip and cook the other side for 2-3 minutes more.
Step 11: Remove pancakes and serve warm topped with the cream cheese drizzle.

Tips & Variations

For extra flavor, substitute buttermilk for regular milk to add a slight tang and tenderness to the pancakes.
If you prefer natural coloring, try using beet juice in place of red food coloring.
Keep cooked pancakes warm in a low oven while you finish cooking the batch.
Try adding a handful of chocolate chips to the batter for a richer taste.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or microwave until heated through. The cream cheese drizzle is best made fresh, but can be stored separately in the refrigerator for up to 2 days.

How to Serve

A stack of four thick red pancakes sits on a white plate, each pancake evenly layered with a smooth texture. White icing is generously drizzled in thin vertical lines over the top and sides of the stack, pooling slightly on the plate. Three bright red raspberries rest on the top pancake, adding a fresh touch. Around the plate's base, halved strawberries and whole raspberries are scattered, with light powdered sugar dusted over the entire scene. The background shows a white marbled surface with another stack of similarly drizzled red pancakes and small bowls of raspberries and strawberries in soft focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes vegan?

To make vegan red velvet pancakes, substitute the egg with a flax or chia egg, use plant-based milk, and replace the cream cheese drizzle with a vegan cream cheese alternative.

What can I use instead of red food coloring?

Natural alternatives include beet juice or powdered freeze-dried strawberries, which add color without artificial dyes. Keep in mind that these may slightly alter the flavor.