Introduction

These festive red velvet pancakes are a show-stopping breakfast treat, perfect for special occasions or holiday mornings. Topped with a rich cream cheese glaze and fresh raspberries, they combine classic flavors with a vibrant twist that will delight your family and guests.

Festive Red Velvet Pancakes with Cream Cheese Glaze Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Preheat your electric non-stick griddle to 350°F.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: Combine the milk and white vinegar in a measuring cup, whisk well and let rest for 2 minutes to create a buttermilk substitute.
Step 4: In a large mixing bowl, mix the milk mixture with granulated sugar, eggs, red food coloring, vanilla extract, and melted butter until smooth.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
Step 6: Lightly grease the griddle and pour 1/4 to 1/3 cup of batter per pancake. Cook until bubbles form on the surface and edges look set, then flip and cook until golden.
Step 7: For the cream cheese glaze, beat softened cream cheese and butter together until fluffy.
Step 8: Gradually add powdered sugar, milk, and vanilla extract to the cream cheese mixture until smooth, adjusting milk for desired glaze consistency.
Step 9: Serve pancakes warm, drizzled generously with cream cheese glaze and garnished with fresh raspberries and mint leaves.

Tips & Variations

Use natural beet juice instead of red food coloring for a healthier, natural option.
For vegan pancakes, replace eggs with flax eggs and choose plant-based milk and butter alternatives.
Sift the powdered sugar before making the glaze to ensure a smooth, lump-free topping.
Add a pinch of cinnamon or espresso powder to the batter for a deeper flavor.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave before serving. The cream cheese glaze is best made fresh, but can be refrigerated for up to 2 days in a sealed container; stir well before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes gluten-free?

Yes, substituting all-purpose flour with a gluten-free flour blend works well. Be sure your baking powder is also gluten-free.

How do I keep the pancakes fluffy?

Mix the batter until just combined to avoid overworking the gluten. Also, fresh baking powder and baking soda are essential for good rise and fluffiness.

Festive Red Velvet Pancakes with Cream Cheese Glaze Recipe

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Delight in these Festive Red Velvet Pancakes topped with a luscious cream cheese glaze. Perfect for a special breakfast or brunch, these fluffy pancakes combine a subtle cocoa flavor with a vibrant red hue, finished with a creamy, sweet glaze and garnished with fresh raspberries and mint for a colorful, celebratory touch.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

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 the Griddle: Heat your electric non-stick griddle to 350°F to ensure an even cooking surface for the pancakes.
Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Combine Milk and Vinegar: In a liquid measuring cup, blend the milk with the white vinegar and let the mixture rest for 2 minutes, allowing it to slightly curdle and tenderize the batter.
Mix Wet Ingredients: In a large bowl, combine the milk mixture with granulated sugar, eggs, red food coloring, vanilla extract, and melted salted butter. Whisk until smooth and fully blended.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined, taking care not to overmix to maintain fluffiness.
Cook Pancakes: Lightly grease the griddle. Pour about 1/4 to 1/3 cup of batter per pancake onto the hot griddle. Cook until bubbles form on the surface and edges are set, then flip and cook until golden brown and cooked through.
Prepare the Cream Cheese Glaze: In a bowl, beat together softened cream cheese and unsalted butter until light and fluffy. Gradually add powdered sugar, milk, and vanilla extract, blending until smooth. Adjust the milk quantity to achieve your desired glaze consistency.
Serve and Garnish: Serve the pancakes warm, drizzling generously with the cream cheese glaze. Garnish with fresh raspberries and mint leaves for a festive presentation and added freshness.

Notes

To make this recipe vegan, substitute eggs with flax eggs and use plant-based milk and butter alternatives.
For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
If you prefer a less sweet pancake, reduce the granulated sugar to 3/4 cup.
Natural beet juice can be used as a healthier alternative to red food coloring.
Ensure baking powder is fresh to achieve the best rise in pancakes.
You can keep cooked pancakes warm in a low oven while preparing the glaze.
The cream cheese glaze can be refrigerated for up to 3 days but bring to room temperature before serving.

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