Red Velvet Pancakes Recipe

Prep dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda and fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted butter, vanilla extract, distilled white vinegar and red food coloring until smooth and uniformly colored.

Make batter

Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk until just combined; small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate the flour and for bubbles to settle.

Heat griddle

Preheat a nonstick skillet or griddle over medium heat (about 350°F / 175°C if using an instant-read surface). Lightly brush with vegetable oil or a little melted butter.

Cook pancakes

For each pancake pour about 1/4 cup batter onto the hot griddle. Cook until small bubbles form across the surface and edges appear set, about 2 to 3 minutes. Flip carefully and cook the second side until cooked through and slightly springy, another 1 to 2 minutes. Adjust heat as needed to prevent burning; reduce to medium-low if browning too quickly. Repeat with remaining batter, brushing griddle with oil/butter as needed.

Keep warm

Transfer cooked pancakes to a plate and keep warm in a low oven (200°F / 95°C) while you finish the rest so all pancakes are served hot.

Soften and combine

Place the softened cream cheese and softened butter in a medium bowl. Using a hand mixer or stand mixer on low speed, beat until smooth and free of lumps, about 1 to 2 minutes.

Sweeten and thin

Gradually add the powdered sugar, mixing on low until incorporated to avoid a cloud of sugar. Add the milk or heavy cream, vanilla extract and salt and increase speed to medium. Beat until the mixture is smooth and spreadable. If topping is too thick, add milk 1 teaspoon at a time until desired consistency is reached; if too thin, add a bit more powdered sugar.

Chill briefly (optional)

If the topping is very soft, chill in the refrigerator for 10 to 15 minutes to firm slightly before spreading on hot pancakes. Stir briefly before serving.

Stack pancakes 2–3 high on each plate. Spoon or spread a generous dollop of cream cheese topping over each stack. Garnish with fresh berries, a light dusting of powdered sugar and a drizzle of maple syrup if desired. Serve immediately.