Red Velvet Pancakes With Cream Cheese Icing

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 07/12/21
red Velvet pancake
Leah Maroney
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 servings
Yield: 24 pancakes
Nutrition Facts (per serving)
599 Calories
20g Fat
93g Carbs
11g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 599
% Daily Value*
Total Fat 20g 26%
Saturated Fat 12g 58%
Cholesterol 107mg 36%
Sodium 816mg 35%
Total Carbohydrate 93g 34%
Dietary Fiber 1g 5%
Total Sugars 47g
Protein 11g
Vitamin C 0mg 1%
Calcium 308mg 24%
Iron 3mg 16%
Potassium 216mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Get creative this Valentine's Day with decadent and festive red velvet pancakes. Delicious and colorful, this indulgent meal will look absolutely stunning on a beautiful tray for a special breakfast-in-bed treat.  

Want to really test your pancake making skills? Make the pancakes in heart shapes and top with jumbo heart sprinkles! You can also add a little more decadence to these beauties with a little whipped cream on top.

If you want a bit of fresh fruit, we recommend adding a few red fruits—like raspberries or strawberries—to keep with the red and white theme.

Not Valentine's Day, but still want to make these bad boys? These pancakes are a great treat for a weekend brunch or Christmas morning. The colors work perfectly for making a Santa-themed breakfast! 

Serve these delicious pancakes with a side of bacon and some fresh fruit and sit down to enjoy!  

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Ingredients

Red Velvet Pancakes:

  • 1 package red velvet cake mix, any brand

  • 3/4 cup all-purpose flour

  • 1 3/4 cups milk

  • 2 eggs

  • 4 tablespoons butter, melted, then cooled slightly

  • Non-stick cooking spray, or butter, for greasing the griddle

Cream Cheese Icing:

  • 4 ounces cream cheese, softened at room temperature

  • 1/4 cup confectioners' sugar

  • 2 tablespoons milk

  • 1 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

  2. First, heat a large cast iron griddle (a non-stick pan also works) on high heat. 

  3. Next, preheat your oven to 200 F. (This will allow you to keep your pancakes warm while you make the rest of the batches on the stove.)

  4. In a large bowl, whisk together the cake mix and the flour until they are combined. 

  5. In a medium-sized bowl, add the milk. Then whisk in the eggs and melted butter, making sure the butter has cooled slightly so it won't scramble the eggs. 

  6. Gently and gradually add the wet mixture to the dry mixture, and combine with a whisk until the batter is completely moistened and there are only a few small lumps. Be careful not to over-mix as this will make the pancakes tough instead of fluffy. 

  7. Turn the griddle's heat down to low. Spray with non-stick spray or grease with butter. 

  8. Using a ladle or large spoon, spoon about 1/4 cups of batter onto the griddle to create the pancakes. 

  9. Cook for a few minutes on each side, until fluffy and spongey. Be careful that your heat is not too high. These pancakes can burn easily due to their sugar content. 

  10. Keep the pancakes warm in a 200 F oven while you whip together the cream cheese icing. 

  11. In a small bowl, combine the softened cream cheese with the powdered sugar, milk, and vanilla. Beat with a hand mixer for about 2 minutes, or until completely combined.  

  12. Drizzle the icing over the pancakes and serve with fruit, bacon, or eggs.