Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I’ll never forget the morning I first made Red Velvet Pancakes with Cream Cheese Glaze. It was a rainy Saturday, and my little kitchen smelled like cocoa and vanilla. My niece had just woken up, rubbing her sleepy eyes, and the sight of bright red pancakes made her giggle with delight. That morning, I realized cooking is more than mixing ingredients it’s about creating joy and memories. From that day on, these pancakes became my go-to treat for weekend breakfasts and special occasions alike.
Every time I make Red Velvet Pancakes with Cream Cheese Glaze, I think about how food brings women and families together. Whether it’s a cozy brunch with my mum or a lazy morning with my nieces, this recipe never fails to make everyone smile. And the best part? It’s surprisingly easy to whip up, even on a busy morning.
Why I Love Making This Recipe
There’s something magical about red velvet. The bright crimson hue, the gentle cocoa flavor, and the soft, tender texture make these pancakes feel like a hug in breakfast form. Adding a creamy, dreamy cream cheese glaze elevates them from ordinary to extraordinary.
I love how versatile this recipe is. You can serve it for Valentine’s Day breakfast, a fun weekend brunch, or even as a dessert with a scoop of ice cream. And the best part? It’s a recipe that lets you slow down and savor the process mixing, pouring, flipping, and finally, sharing. Cooking is an act of love, and these pancakes let me express it in every bite.
Ingredients & Little Kitchen Secrets
Here’s what I use to make my Red Velvet Pancakes with Cream Cheese Glaze:
- 1 ½ cups all-purpose flour
- 2 tbsp cocoa powder
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk, room temperature
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 tsp red food coloring
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 2–3 tbsp milk
- Optional: fresh berries or chocolate chips for garnish
Little kitchen secrets:
- Make sure your butter is slightly cooled but still pourable — this keeps the batter fluffy.
- Don’t overmix the batter; a few lumps are fine. Overmixing leads to dense pancakes.
- Warm your skillet before pouring the batter, but keep it at medium heat for even cooking.
How I Make It, Step by Step
- Prep dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, combine buttermilk, eggs, melted butter, vanilla, and red food coloring. Whisk until smooth.
- Combine: Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined. Lumps are okay!
- Cook pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Pour ¼ cup batter per pancake. Cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until cooked through.
- Prepare cream cheese glaze: Beat softened cream cheese with powdered sugar and milk until smooth and pourable. Adjust milk for desired consistency.
- Serve warm: Stack pancakes, drizzle generously with cream cheese glaze, and add optional berries or chocolate chips.
How I Serve It at Home
I love serving these pancakes on a big wooden platter when my family gathers. The bright red stacks instantly lift everyone’s mood. Sometimes I top with a handful of fresh strawberries or raspberries for a pop of color. Other times, I add a sprinkle of chocolate chips for extra indulgence.
For extra warmth, I pair them with a cup of freshly brewed coffee or hot cocoa. Watching my nieces dig in, laughing as the cream cheese glaze drips down the sides, reminds me that food is more than fuel it’s joy shared.
Storage, Reheating & Make-Ahead Tips
- Storing: Keep pancakes in an airtight container in the fridge for up to 2 days.
- Freezing: Stack pancakes with parchment paper in between each layer and freeze in a zip-top bag for up to 2 months.
- Reheating: Warm in a skillet over medium heat or microwave for 20–30 seconds. Drizzle glaze after reheating.
- Make-ahead tip: You can prepare the cream cheese glaze a day in advance and store in the fridge. Let it come to room temperature before drizzling.
100-Word Short Version
My Red Velvet Pancakes with Cream Cheese Glaze are a bright, cozy treat perfect for weekends or special mornings. Fluffy red velvet pancakes get a rich, creamy glaze that makes every bite feel indulgent. With a few simple ingredients flour, cocoa, buttermilk, eggs, butter, and cream cheese these pancakes are easy to make yet impressive to serve. I love sharing them with my family, adding fresh berries or chocolate chips, and savoring each moment together. They’re sweet, soft, and heartwarming the perfect breakfast for making memories that last.
Recipe Card Section
⏱️ Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
🛒 Ingredients <ul> <li>1 ½ cups all-purpose flour</li> <li>2 tbsp cocoa powder</li> <li>2 tbsp granulated sugar</li> <li>1 tsp baking powder</li> <li>½ tsp baking soda</li> <li>½ tsp salt</li> <li>1 cup buttermilk, room temperature</li> <li>2 large eggs</li> <li>¼ cup unsalted butter, melted</li> <li>1 tsp vanilla extract</li> <li>2 tsp red food coloring</li> <li>4 oz cream cheese, softened</li> <li>½ cup powdered sugar</li> <li>2–3 tbsp milk</li> <li>Optional: fresh berries or chocolate chips for garnish</li> </ul>
👩🍳 Instructions <ol> <li>Whisk together dry ingredients: flour, cocoa, sugar, baking powder, baking soda, salt.</li> <li>Combine wet ingredients: buttermilk, eggs, melted butter, vanilla, red food coloring.</li> <li>Gently fold wet ingredients into dry until just combined.</li> <li>Heat skillet over medium heat; grease lightly. Pour ¼ cup batter per pancake.</li> <li>Cook 2–3 minutes until bubbles form, flip, cook another 1–2 minutes.</li> <li>Beat cream cheese, powdered sugar, and milk until smooth for glaze.</li> <li>Stack pancakes, drizzle glaze, add berries or chocolate chips if desired.</li> </ol>
📝 Notes
- Don’t overmix the batter; it should stay slightly lumpy.
- Adjust milk in glaze for thickness preference.
- Make ahead by storing pancakes in the fridge or freezer.
🍽️ Nutrition
Serving Size: 2 pancakes
Calories: 280 kcal
Sugar: 14g
Sodium: 220mg
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 32g
Fiber: 1g
Protein: 6g
Cholesterol: 60mg
Red Velvet Pancakes with Cream Cheese Glaze
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in cozy mornings with these Red Velvet Pancakes with Cream Cheese Glaze. Soft, fluffy pancakes meet a smooth, sweet glaze for a perfect breakfast treat that will delight your family and friends.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Whisk together dry ingredients in a large bowl.
- Combine wet ingredients in a separate bowl.
- Fold wet ingredients into dry until just combined.
- Preheat a non-stick pan over medium heat; lightly grease.
- Pour ¼ cup batter per pancake; cook until bubbles form, then flip.
- Beat cream cheese for glaze until smooth; mix in powdered sugar, milk, and vanilla.
- Stack pancakes and drizzle glaze on top.
Notes
Lumps in batter are fine. Use room-temperature buttermilk for fluffier pancakes. Store leftovers in an airtight container for up to 3 days. Reheat pancakes on low heat or in a toaster.
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 28g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Conclusion
Making Red Velvet Pancakes with Cream Cheese Glaze is one of those experiences I treasure. From mixing the batter to drizzling the glaze, it’s a sensory experience filled with love and warmth. Each bite reminds me of cozy mornings and family laughter, and that’s exactly what cooking should do create memories, bring people together, and fill hearts as much as plates. I hope you try this recipe and feel the joy that these pancakes bring to my kitchen.