Best Red Velvet Pancakes

You’ve had breakfast for dinner, but how about dessert for breakfast? MIND BLOWN! Red velvet cake is a great Southern treat, and this is a fun little spin for a special breakfast. The cream cheese icing brings this all together for that red velvet cake feel.

Makes 12 pancakes


Flour Sifter


1 1/2 cup All-Purpose Flour
2T Sugar
2t Baking Powder
1T Cocoa Powder
1t Salt
2 Eggs
1/4 cup Milk
8oz. Buttermilk
4t Butter
1t Vanilla Extract
1t White Vinegar
2t Red Food Coloring

16oz. Cream Cheese
1/2t Lemon Juice
2 cups Powdered Sugar
1/2 cup Ricotta Cheese
1t Vanilla Extract
2t Brewed Strong Coffee
1t Rum (optional)


Sift all your dry ingredients into a mixing bowl.

Melt the butter.

Soften your cream cheese.

Cool your brewed coffee.

Preheat griddle over MED-HI.


To your mixing bowl add the wet ingredients (minus butter) and whisk until evenly combined.

Make a well in your bowl containing the dry ingredients and pour your wet ingredients into the center.

Gently fold with a mixing spoon, then add butter and continue to stir lightly just until combined. Do not overmix.

Spray a little cooking spray onto hot griddle.

Pour abut 1/4-cup portion of pancake mix onto griddle.

Cook until bubbles form on top, the edges are dry, and the underside is lightly brown, about 3 minutes.

Flip pancake over and cook the other side for about 2 minutes more.

Repeat cooking process until all of the batter is used up.

In a mixing bowl, mix cream cheese and ricotta until smooth.

Add remaining ingredients and mix until smooth.

If too stiff, thin out with a little bit of milk to your desired consistency.


Stack 2 or 3 pancakes on a plate and either drizzle cream cheese topping over the pancakes or scoop cream cheese topping between each pancake and on top of the pancakes.


For an easy morning, do the prep the night before: Mix dry ingredients together and make the cream cheese topping the night before.


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