You won’t believe how easy these Red Velvet Pancakes with Maple Cream are to whip up! They’re fluffy and sweet, with that classic red velvet flavor everyone loves. The addition of a rich maple cream cheese glaze makes them a real treat, perfect for breakfast or brunch.
This recipe solves dry, dense pancakes, unevenly cooked centers, and glaze struggles by delivering moist stacks with a smooth cream cheese glaze and simple steps.
Sometimes, I struggle to find breakfast options that are special enough for a celebration but still easy to make. These pancakes are the answer to that problem! Everyone feels like they’re getting a bit of a luxury meal, even on busy mornings.
These pancakes come together in just about 25 minutes, which is a huge plus. You can enjoy cooking them without feeling rushed. I find that gently mixing the batter helps to avoid tough pancakes, so don’t forget to be a bit gentle with it!
If you want to try something equally fun for breakfast, breakfast strata is another great option. It’s simple to make and always a hit!
Table of contents
Why You Will Love This Recipe
- Rich Flavor : These pancakes pack a sweet, chocolatey punch that’s hard to resist. Topped with creamy maple glaze, they’re a total breakfast treat.
- Fluffy Texture : Light and airy, these pancakes remind you of the perfect restaurant-style dish. Each bite is a delightful experience that feels indulgent yet approachable.
- Quick and Easy : With just 25 minutes from start to finish, you can whip these up for a busy morning or a last-minute brunch without any hassle.
- Storage Friendly : Leftovers can be kept for up to 3 days in the fridge, so you can enjoy these delicious pancakes again without any fuss when you have a craving.
Red Velvet Pancakes with Cream Cheese Glaze
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: breakfast
- Method: griddled
- Cuisine: American
- Diet: Vegetarian
Description
Delicious red velvet pancakes topped with a creamy maple cream cheese glaze, perfect for brunch or special occasions.
Ingredients
- 1 cup (120g) all-purpose flour, sifted
- 1 tsp (5g) baking powder
- 1/4 tsp (1g) baking soda
- 1/4 tsp (1g) salt
- 2 tbsp (25g) sugar
- 2 tbsp (15g) unsweetened cocoa powder
- 1 large egg
- 3/4 cup (180ml) buttermilk
- 1/4 cup (60g) sour cream
- 1 tsp (5ml) red food coloring
- 1 tsp (5ml) pure vanilla extract
- 3 tbsp (42g) butter, melted
- 4 oz (113g) cream cheese, softened
- 2 tbsp (30ml) pure maple syrup
- 2 to 3 tbsp (15-45g) confectioners sugar, to taste
- 2 to 3 tbsp (30-45ml) heavy cream (or milk), to taste
Instructions
- Make the Batter: Start by whisking the flour, baking powder, baking soda, salt, sugar, and cocoa powder together in a large bowl until well blended. You should see a nice even mix of colors. When you mix in the wet ingredients, some lumps are normal; just be careful not to overmix, as that can make your pancakes tough.
- Heat the Griddle: Preheat your electric griddle or nonstick pan until hot enough that a bead of water dances on its surface. This indicates the perfect cooking temperature to ensure even cooking and a lovely golden crust.
- Cook the Pancakes: Pour the batter onto the griddle in small circles and cook for about 1 minute. You know they are ready to flip when the edges look set and bubbles appear on top – do not rush this, as flipping too soon will impact the rise and texture of your pancakes.
- Prepare the Glaze: While the pancakes cool, mix the softened cream cheese and maple syrup together until smooth and creamy. If the glaze is too thick, you can add a splash of milk for the desired drizzle consistency. Be careful not to overmix to maintain a creamy texture.
- Serve & Enjoy: Stack the red velvet pancakes on a plate and drizzle with the maple cream cheese glaze. Take a moment to enjoy the vibrant color and aroma, then serve warm for the best flavor.
Notes
- Storage Tips: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
- Expert Tips: Use a rubber spatula to incorporate the mix gently by hand to avoid overworking the batter. If the batter seems too thick, add a tablespoon of milk or cream for a better consistency. When measuring flour, spoon it into the cup and level it off to prevent dense pancakes. Check your baking powder for freshness if pancakes are turning out dense. To prevent staining from food coloring, wear gloves while handling it.
- Reheating Instructions: Reheat in a skillet over medium heat or a microwave until warmed through, about 30 seconds to 1 minute.
- Serving Suggestions: Top with additional maple syrup for sweetness or serve with fresh berries for contrast. Pairing with crispy bacon adds a nice savory touch.
- Recipe Variations: Add chocolate chips to the pancake batter for extra indulgence or create a red velvet pancake stack with layers of cream cheese in between. Incorporate nuts like walnuts or pecans into the batter for added crunch.
- Ingredient Notes: For a substitute for buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. For a sour cream alternative, you can use Greek yogurt, keeping in mind that the texture may vary. Always use high-quality cocoa powder and real maple syrup for the best flavor in your pancakes and glaze.
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- All-purpose flour: It’s the base of the pancakes, giving them structure. Go for a good brand; it really makes a difference in texture.
- Baking powder: This helps the pancakes rise and become fluffy. Make sure it’s fresh for the best results; old powder can leave your pancakes flat.
- Baking soda: Just a pinch works with the buttermilk to add a lightness to the pancakes. Keep it sealed tight in a cool, dark place to maintain potency.
- Sugar: It adds sweetness and balances the cocoa. If you’re looking for a sweeter bite, don’t shy away from adding a bit more!
- Unsweetened cocoa powder: This gives the pancakes their chocolatey twist. Use a good-quality cocoa for rich flavor; trust me, it makes all the difference.
- Egg: A large egg helps bind everything together and adds richness. Room temperature is best, so set it out ahead of time!
- Buttermilk: This adds that amazing tang and moisture. If you’re short on buttermilk, just mix regular milk with a splash of vinegar and let it sit a few minutes.
- Sour cream: It contributes creaminess and helps keep the pancakes moist. For a substitute, you could try Greek yogurt, but the texture may vary a bit.
- Red food coloring: This is what gives your pancakes that classic red velvet look. Just a drop or two goes a long way to avoid oversaturating the mixture!
- Pure vanilla extract: Adds a warm, aromatic note that complements the chocolate. Always opt for pure over imitation for the best flavor.
- Butter: Melted butter adds richness and a nice texture. I always use unsalted to better control the sweetness in my pancakes.
- Cream cheese: This is key for that creamy glaze! Make sure it’s softened, so it blends well without chunks. You can also use mascarpone if needed.
- Pure maple syrup: It sweetens the glaze and adds a lovely depth of flavor. Look for real maple syrup; the imitation stuff just doesn’t cut it!
- Confectioners sugar: This is perfect for sweetening the glaze. To make your glaze thicker or thinner, adjust it with more sugar or cream as needed.
- Heavy cream (or milk): It helps achieve that desired glaze consistency. If you want a lighter version, milk works just fine; just adjust the amount for thickness!
Recipe Tips
- If the batter seems too thick, a tablespoon of milk or cream can be added for a better consistency.
- When measuring your flour, spoon it into the cup and level it off to avoid dense pancakes.
- If the pancakes end up too sweet, simply reduce the sugar in the batter for a more balanced flavor.
- For less staining from food coloring, using gloves can help keep your hands clean during preparation.
- If pancakes are turning out dense, a quick check of your baking powder’s freshness might be needed before cooking.
Serving Suggestions
These pancakes pair well with crispy bacon, fresh berries, and maple syrup for added sweetness. Serve them at brunch or for a special occasion like Valentine’s Day or holiday breakfast.
You can incorporate these pancakes into breakfast in bed or other sweet brunch recipes. They also work well alongside other dishes like scrambled eggs or smoothies.
Top with extra maple syrup or a drizzle of cream cheese glaze for added flavor. A sprinkle of chopped nuts can also provide a satisfying crunch.
Recipe variations
- You can use whole wheat flour instead of all-purpose flour for a nuttier flavor and added fiber in your red velvet pancakes.
- Add 1/2 tsp of cinnamon and 1/4 tsp of nutmeg to the batter for a cozy, spiced flavor that complements the cocoa well.
- Either use buttermilk or a mixture of 1/2 cup regular milk with 1/4 tbsp vinegar as a substitute, achieving a similar tangy effect in the pancakes.
- If you’re cooking for a larger group, double the ingredients to make 12 pancakes. Just adjust the cooking time as needed.
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How to Store?
To keep your red velvet pancakes with maple cream fresh, follow these storage tips:
Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap pancakes tightly in plastic wrap, then place in a freezer bag. Keep in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat pancakes in a skillet or microwave until warm before serving.
Other Recipes You’ll Love
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