Fluffy Red Velvet Pancakes with Easy Cream Cheese Glaze – Better Than Takeout
Fluffy red velvet pancakes with easy cream cheese glaze – better than takeout! After making these many times, I’ve discovered the trick to perfectly fluffy pancakes every time. The vibrant red color and cream cheese glaze make these a family favorite for special breakfasts. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Cream Cheese Frosting Tutorial and Flavorful Firework Funfetti Cupcakes.
Why This Fluffy Red Velvet Pancakes with Easy Cream Cheese Glaze – Better Than Takeout Is Pure Comfort
- Perfectly fluffy texture
- Rich red velvet flavor
- Easy cream cheese glaze
- Better than takeout
What You'll Need for Fluffy Red Velvet Pancakes with Easy Cream Cheese Glaze – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Unsweetened cocoa powder
- Red food coloring
- Buttermilk
- Eggs
- Melted butter
- Vanilla extract
- Cinnamon
- Vanilla extract
- Cream cheese
- Powdered sugar
- Milk
- Optional: Fresh berries
- Optional: Chopped nuts
- Optional: Whipped cream
📝 Ingredient Notes
- Buttermilk: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
🛒 Tools & Equipment I Recommend
- Mixing bowls — Ensure even mixing and prevent spills → See on Amazon
- Non-stick skillet — Achieve even cooking and easy flipping → See on Amazon
How to Make Fluffy Red Velvet Pancakes with Easy Cream Cheese Glaze – Better Than Takeout
- Prepare dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, cocoa powder, and red food coloring.
- Make buttermilk mixture: In another bowl, combine buttermilk, eggs, melted butter, and vanilla extract.
- Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Cook pancakes: Preheat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Prepare glaze: In a small bowl, mix together cream cheese, powdered sugar, and milk until smooth.
- Serve: Stack pancakes, drizzle with glaze, and serve with your choice of toppings.
Cook's Tips for Perfect Fluffy Red Velvet Pancakes with Easy Cream Cheese Glaze – Better Than Takeout
- Common mistake and fix: The most common mistake is overmixing the batter, which can lead to tough pancakes. To fix this, mix the batter until just combined and let it rest for 5 minutes before cooking.
- Pro tip: For extra fluffy pancakes, separate your eggs and whip the egg whites until stiff peaks form before folding them into the batter.
- Pro tip: To keep pancakes warm while cooking the rest of the batch, place them on a baking sheet in a 200°F oven.
Storing & Reheating Fluffy Red Velvet Pancakes with Easy Cream Cheese Glaze – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover pancakes in an airtight container in the fridge for up to 3 days. Make-ahead tip: The batter can be made ahead of time and stored in the fridge overnight. Let it rest at room temperature for 10 minutes before cooking.
Freezing Fluffy Red Velvet Pancakes with Easy Cream Cheese Glaze – Better Than Takeout
Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or oven at 350°F until warmed through.
How to Reheat Without Drying It Out
Oven: Reheat pancakes in the oven at 350°F for 10-15 minutes or until warmed through. Microwave: Reheat pancakes in the microwave for 30-45 seconds or until warmed through. This may make them soggy.
Recipe Notes
- Chef tip: For extra flavor, add a teaspoon of instant coffee granules to the batter to enhance the chocolate flavor.
- Best substitution: If you don't have buttermilk, you can use sour cream or plain yogurt as a substitute.
- Make-ahead: The batter can be made ahead of time and stored in the fridge overnight. Let it rest at room temperature for 10 minutes before cooking.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your pancakes are sticking to the skillet, try adding a little more oil or cooking them a little longer before flipping.
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Fluffy Red Velvet Pancakes with Easy Cream Cheese Glaze – Better Than Takeout
Ingredients
Main Ingredients
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Unsweetened cocoa powder
- Red food coloring
- Buttermilk
- Eggs
- Melted butter
- Vanilla extract
Seasonings
- Cinnamon
- Vanilla extract
- Cream cheese
- Powdered sugar
- Milk
Optional Toppings
- Fresh berries
- Chopped nuts
- Whipped cream
Instructions
- Prepare dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, cocoa powder, and red food coloring.
- Make buttermilk mixture: In another bowl, combine buttermilk, eggs, melted butter, and vanilla extract.
- Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Cook pancakes: Preheat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Prepare glaze: In a small bowl, mix together cream cheese, powdered sugar, and milk until smooth.
- Serve: Stack pancakes, drizzle with glaze, and serve with your choice of toppings.
Notes
- Chef tip: For extra flavor, add a teaspoon of instant coffee granules to the batter to enhance the chocolate flavor.
- Best substitution: If you don't have buttermilk, you can use sour cream or plain yogurt as a substitute.
- Make-ahead: The batter can be made ahead of time and stored in the fridge overnight. Let it rest at room temperature for 10 minutes before cooking.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your pancakes are sticking to the skillet, try adding a little more oil or cooking them a little longer before flipping.
Storage
- Fridge: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or oven at 350°F until warmed through.
- Oven reheat: Reheat pancakes in the oven at 350°F for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat pancakes in the microwave for 30-45 seconds or until warmed through. This may make them soggy.
- Make ahead: The batter can be made ahead of time and stored in the fridge overnight. Let it rest at room temperature for 10 minutes before cooking.
Nutrition Per Serving
- Calories: 450
- Protein: 9g
- Fat: 15g
- Carbs: 65g
- Fiber: 2g
- Sugar: 30g
- Sodium: 500mg
- Cholesterol: 120mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fluffy Red Velvet Pancakes with Easy Cream Cheese Glaze – Better Than Takeout FAQs
Overmixing the batter can lead to dry pancakes. To prevent this, mix the batter until just combined and let it rest for 5 minutes before cooking.
Yes, the batter can be made ahead of time and stored in the fridge overnight. Let it rest at room temperature for 10 minutes before cooking.
Yes, cooked pancakes can be frozen for up to 2 months. Reheat in the toaster oven or oven at 350°F until warmed through.
Preheat the air fryer to 350°F. Pour 1/4 cup of batter onto the air fryer basket for each pancake. Cook for 4-5 minutes or until golden brown, then flip and cook for another 2-3 minutes.
If you don't have buttermilk, you can use sour cream or plain yogurt as a substitute.
A Warm Final Note
I can’t wait for you to try Fluffy Red Velvet Pancakes with Easy Cream Cheese Glaze – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
