Description

Celebrate any occasion with these Festive Red Velvet Pancakes topped with a luscious cream cheese glaze. Flavored with cocoa and vibrant red food coloring, these fluffy pancakes are perfect for a holiday breakfast or a special brunch. Garnished with fresh raspberries and mint leaves, they offer a delightful combination of color and flavor that will impress your guests.

Ingredients

Scale

Pancakes

2 cups All-Purpose Flour (Can substitute with gluten-free flour.)
2 tablespoons Cocoa Powder (Omitting alters flavor.)
1 tablespoon Baking Powder (Ensure it’s fresh.)
1 teaspoon Baking Soda (Works with vinegar for leavening.)
1 teaspoon Salt (Omit if reducing sodium.)
1.5 cups Milk (Almond milk is a good alternative.)
1 tablespoon White Vinegar (Helps tenderize the batter.)
1 cup Granulated Sugar (Coconut sugar is a healthier option.)
2 large Eggs (Flax eggs can be used for vegan.)
1 tablespoon Red Food Coloring (Natural beet juice is a healthy alternative.)
1 teaspoon Vanilla Extract (Enhances flavor.)
4 tablespoons Salted Butter (Unsalted butter with pinch of salt works.)

Cream Cheese Glaze

8 ounces Cream Cheese (Softened for easy mixing.)
4 tablespoons Butter (Use unsalted for better control.)
2 cups Powdered Sugar (Sift for smoother consistency.)
2 tablespoons Milk (Adjust for desired glaze consistency.)
1 teaspoon Vanilla Extract (A must for sweet flavor.)

Garnish

1 cup Fresh Raspberries (Adds color and freshness.)
1 cup Mint Leaves (Perfect for a festive finish.)

Instructions

Preheat Griddle: Preheat your electric non-stick griddle to 350°F to ensure even cooking of the pancakes.
Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Prepare Milk Mixture: In a liquid measuring cup, combine the milk and white vinegar, whisking them together and letting the mixture rest for 2 minutes to curdle slightly, which acts as a buttermilk substitute.
Combine Wet Ingredients: In a large mixing bowl, mix the milk and vinegar mixture with granulated sugar, eggs, red food coloring, vanilla extract, and melted salted butter until thoroughly blended.
Add Dry to Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can make pancakes tough.
Prepare Griddle and Cook Pancakes: Lightly grease the preheated griddle. Pour about 1/4 to 1/3 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown.
Make Cream Cheese Glaze: In a bowl, blend together the softened cream cheese and butter until fluffy and smooth. Gradually whisk in powdered sugar, milk, and vanilla extract, adjusting the milk quantity to achieve a desirable glaze consistency.
Serve: Serve the warm red velvet pancakes drizzled generously with the cream cheese glaze. Garnish with fresh raspberries and mint leaves for a festive touch and added flavor.

Notes

You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
Use almond milk or any plant-based milk to make it dairy-free, but this will alter the flavor slightly.
For a vegan adaptation, substitute eggs with flax eggs and use vegan butter and cream cheese alternatives.
Adjust red food coloring amount to achieve your preferred intensity of red color, or use natural beet juice as a healthier option.
Ensure baking powder and baking soda are fresh for proper rise.
Do not overmix the batter to keep pancakes tender and fluffy.
The cream cheese glaze can be made ahead and refrigerated; bring to room temperature before using.
Fresh raspberries add a nice tart contrast and vibrant color but can be omitted or replaced with other berries.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: red velvet pancakes, cream cheese glaze, festive breakfast, holiday pancakes, raspberry garnish, mint garnish