Red Velvet Pancakes are a take on the famous cupcakes. These fluffy pancakes have beautiful red color and a slight undertone of chocolate flavor. Just like the cupcake’s cream cheese icing, the pancakes have a cream cheese glaze.
This red velvet pancakes recipe is festive and fun. They would be great for Valentine’s Day as pictured. For Memorial Day and the Fourth of July you could add some blue sugar or sprinkles for a red, white and blue theme. They would be pretty for Christmas morning with a few green sprinkles or green sugar. They really would be great for any special occasion.
If you are a fan of red velvet, check out Red Velvet Cupcakes and Red Velvet Waffles.
If you would like to try some other homemade pancake recipes check out Blackberry Pancakes, Bananas Foster Pancakes, Strawberry Whole Grain Pancakes, Pumpkin Oatmeal Pancakes, Caramel Apple Pancakes, Blueberry Cinnamon Pancakes, Gingerbread Pancakes and Strawberry Banana Pancakes.
SOME THINGS TO KNOW: FAQ’S
INGREDIENT TIPS;
- Choose unsweetened natural cocoa powder for a subtle chocolate flavor without adding extra sugar. For a more intense chocolate flavor consider using Dutch-processed cocoa. Read Dutch Process vs Natural Cocoa.
- The type and quality of red food coloring can impact the color of your pancakes. Gel or paste food coloring tends to be more vibrant and requires less quantity than liquid food coloring.
SPECIAL EQUIPMENT NEEDED:
- Mixing Bowls: You will need at two mixing bowls, one for the dry ingredients and one for the wet ingredients.
- Whisk: A whisk is needed for mixing the pancake batter and the cream cheese glaze to ensure they are smooth and lump-free.
- Measuring Cups and Spoons: Accurate measurements are key to the success of the recipe, so a set of measuring cups and spoons is necessary.
- Skillet or Griddle: A non-stick skillet or electric griddle is ideal for cooking the pancakes. A griddle allows you to cook multiple pancakes at once but a skillet works just as well.
- Spatulas : A metal spatula is needed for flipping the pancakes. A rubber spatula is needed to scape the batter from the sides of the bowl.
- Electric Mixer (Optional): While you can mix the cream cheese glaze by hand or with a whisk, an electric hand mixer or stand mixer makes the process quicker and ensures a smoother glaze.
- Ladle or Cup: For pouring the pancake batter onto the skillet or griddle. This helps you control the amount of batter and keep your pancakes uniformly sized.
SUBSTITUTIONS:
- For a healthier version, whole wheat flour can be used instead of all purpose flour. It will make the pancakes denser.
- Light Brown sugar can be used instead of granulated sugar for a deeper flavor.
- Any dairy or non-dairy milk like almond, soy, oat, or coconut milk can be used as a substitute for the whole milk.
- You can use any neutral flavored oil like vegetable oil or grapeseed oil if you do not have canola oil. You could also use melted butter for a richer flavor.
- If you do not have cream cheese, mascarpone cheese can be a good alternative for the glaze.
- If you do not have powdered sugar, you can blend granulated sugar in a blender until it is very fine and powdery.
HOW TO STORE RED VELVET PANCAKES:
- The red velvet pancakes will keep 3-4 days tightly covered in the refrigerator or in an airtight container.
- The cream cheese icing needs to be stored in the refrigerator. It will keep for 2-3 days, tightly covered.
- The red velvet pancakes can be frozen for up to 2 months. Allow the pancakes to cool completely to room temperature before freezing them. Place a sheet of parchment paper between each pancake. This makes it easier to separate them when you only want to reheat a few at a time. Place the layered pancakes into airtight freezer bags or containers.
HOW TO REHEAT RED VELVET PANCAKES:
- You can make these ahead of time and reheat them in a 350 degree oven on a baking sheet. Lightly cover the sheet with foil. Bake for 5-10 minutes.
- For a quick method reheat the pancakes in the microwave. Place the pancakes onto a microwave-safe plate and cover them with a damp paper towel. Heat them on high for about 30-60 seconds per pancake. The damp towel helps to keep them moist.
- You can also reheat the pancakes on the stovetop. Warm a skillet over medium heat and place the pancakes in the skillet for a minute or two on each side. This method can help to crisp the edges of the pancakes.
In a large bowl, combine the flour, cocoa, baking powder, salt and sugar.
In a medium bowl, beat the eggs. Mix in the milk, canola oil, food coloring and vanilla extract.
Add the wet ingredients into the flour mixture. Combine well.
Spray a griddle or large skillet with cooking spray. Measure out ⅓ cup of batter for each pancake. Pour the batter onto the griddle or skillet and let it cook for 2 minutes. You will see bubbles rising in the batter. Using a spatula, Flip the pancake over to the other side and cook for an additional 2 minutes.
Using an electric mixer or whisk, beat the cream cheese until it is fluffy. Add the powdered sugar, vanilla and milk. Mix together well.
Red Velvet Pancakes
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Ingredients
- PANCAKES:
- 1 ¾ cups all purpose flour
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 cup milk (whole)
- ¼ cup canola oil
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- cooking spray
- .
- GLAZE:
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup whole milk
Instructions
PANCAKES:
Preheat a griddle to 350 degrees. If you will be using a large nonstick pan, you will heat that over medium low heat.
If you will be making the pancakes in batches, preheat the oven to 200 degrees.
In a large bowl, combine the flour, cocoa, baking powder, salt and sugar.
In a medium bowl, beat the eggs. Mix in the milk, canola oil, food coloring and vanilla extract.
Add the wet ingredients into the flour mixture. Combine well.
Spray a griddle or large skillet with cooking spray.
Measure out ⅓ cup of batter for each pancake.
Pour the batter onto the griddle or skillet and let it cook for 2 minutes. You will see bubbles rising in the batter.
Using a spatula, Flip the pancake over to the other side and cook for an additional 2 minutes.
If you are cooking the pancakes in batches, place the cooked pancakes onto a baking sheet and place into the preheated oven to keep them warm until you finish cooking them all.
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GLAZE:
Using an electric mixer or whisk, beat the cream cheese until it is fluffy. Add the powdered sugar, vanilla and milk. Mix together well.
Serve the warm pancakes with the glaze on the side in a small bowl and some maple syrup.
