Go Back
Stack of red velvet pancakes with cream cheese topping
Print Recipe

Red Velvet Pancakes with Whipped Cream Cheese Topping

These red velvet pancakes are the perfect excuse to eat dessert for breakfast!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast, cream cheese, cream cheese icing, dessert, pancakes, red velvet, red velvet pancakes
Servings: 8 pancakes
Author: Crystal

Equipment

  • Cast iron skillet or griddle
  • Mixing bowls
  • Whisk
  • Ladle
  • Pancake spatula

Ingredients

Red Velvet Pancakes

  • 1 cup all purpose flour
  • ¼ tsp kosher salt
  • 3 ½ tbsp granulated sugar
  • t tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tbsp cocoa powder
  • 1 cup buttermilk
  • 2 tbsp sour cream
  • 1 egg
  • 1 ½ tsp vanilla extract
  • 1 tbsp red food coloring
  • ½ cup chocolate chips
  • 1 tbsp melted butter plus extra, kept separate for cooking

Whipped Cream Cheese Topping

  • ½ cup heavy whipping cream
  • ½ tsp vanilla extract
  • 2 ounces cream cheese room temperature
  • 2 ounces unsalted butter room temperature
  • 2 tbsp powdered sugar

Instructions

How to make the red velvet pancakes

  • In a large bowl, whisk together the flour, salt, sugar, baking powder, baking soda, and cocoa powder. Set aside.
  • In a small bowl, whisk together the buttermilk, sour cream, egg, vanilla extract, and food coloring.
  • Pour the milk mixture in with the flour mixture. Gently whisk for about a minute to combine.
  • Add the chocolate chips and 1 tablespoon of melted butter to the mixture. Stir until just incorporated. Batter should be slightly lumpy and thick.
  • Let the batter sit for 10-15 minutes before cooking. While the batter is resting, preheat a griddle (medium heat) or cast iron pan on a stove (medium-low heat) . (The cream cheese topping can be made while the griddle is heating.)
  • Melt and spread a small amount of butter in the griddle, just enough to coat the surface.
  • Pour a quarter cup of the pancake mixture onto the griddle. Spread out the mixture to make pancakes a little thinner and rounder. If cooking multiple pancakes at a time, be sure to keep them at least an inch apart.
  • Cook pancakes for 3-4 minutes on it’s first side. The uncooked side will create little holes and look a little dry. Once it’s at that point, flip and cook for 1 more minute. Wipe the griddle clean before cooking another set of pancakes.
  • Serve warm with a dollop of whipped cream cheese and chocolate syrup . Enjoy!

How to make the whipped cream cheese topping

  • In a small bowl, beat the heavy cream with a hand mixer on high for 4-5 minutes, to make a soft whipped cream.
  • Add in the vanilla extract, cream cheese, and butter. Beat to combine on high for 30 seconds, or until smooth.
  • Add the powdered sugar, and beat for an additional 30 seconds.
  • Dollop on top of the warm pancakes.

Notes

The whipped cream cheese topping can be store in an airtight container in the fridge for up to 2 weeks.
Freeze cooked pancakes in a ziploc bag for up to 2 months.