Red Velvet Pancakes

These fluffy red pancakes are great on their own and even better decked out with sweetened cream cheese, a drizzle of maple syrup and toasted pecans.
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  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: about 20 pancakes
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4 ounces cream cheese, at room temperature

1/4 cup sour cream

3 tablespoons whole milk

2 tablespoons confectioners' sugar

2 cups all-purpose flour

1 tablespoon unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Fine salt

2 large eggs

3/4 cup granulated sugar

1 1/4 cups buttermilk

1/2 cup melted and cooled unsalted butter, plus more for griddle

1/2 cup melted and cooled unsalted butter, plus more for griddle 

2 teaspoons red food coloring

1 teaspoon pure vanilla extract

1 teaspoon apple cider vinegar

Maple syrup, for serving

Toasted, chopped pecans, for serving


  1. Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside.
  2. Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated.
  3. Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter. Pour 1/4-cupfuls of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed. Cook until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.
  4. To serve, drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans.

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