Red Velvet Pancakes

Why not have dessert for breakfast? I mean, if you can have dinner for breakfast with no qualms or quarrels, I believe that dessert for breakfast is equally acceptable.  Therefore, I decided to take one of everyone’s favorite desserts, red velvet cake and turn it into breakfast.  Oddly, this was a special request from my boyfriend, and I told him I had never made them before but I would try my hand at it for him.  I did a quick search and actually found quite a few recipes for red velvet pancakes, so apparently I am not the only one who believes that dessert can also be breakfast.  The BF had actually had some red velvet pancakes from IHOP which he said were decent, but now I had to ensure that mine were top notch to beat out the competition.

Adapted from Divas can Cook  



1 cup all purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar

1 tablespoon unsweetened cocoa powder

1 egg, beaten

3/4 cup milk (you can also use buttermilk, for a more buttermilky tasting pancake)

2 tablespoon butter, melted

red food coloring (drop until it is the desired color)


2 oz cream cheese, softened

3/4 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract


1.  In a large bowl, sift together flour, baking powder, salt, sugar, & cocoa powder.

2.  Add in egg, buttermilk, butter, and vanilla extract.

3. Stir it up gently until combined.  Add in red food coloring until it reaches desired color.  The batter should still have a few lumps in it.

4. Let the batter hang out while you make the glaze.

5. In a medium sized bowl, mix together cream cheese, powdered sugar, milk and vanilla extract until smooth. Set aside.

6. Heat oil in medium sized pan over medium heat.

7. When hot, pour in about 1/4 cup of batter to pan.  Let it cook until you start to see bubbles in the pancake. Flip pancake and let it cook all the way through, about another 2 minutes.

8. Remove from heat. Set aside and repeat process.

9. To assemble, take one pancake and top with cream cheese glaze and then top with another pancake.  Stack as high as your heart desires but I recommend about three high.

10. Top the final pancake with a drizzle of cream cheese and some powdered sugar.

11. Share and Enjoy!

These were super delicious and not very difficult to make.  Additionally, they were really not too sweet because there is no real sugar in the batter mix but the cream cheese glaze has enough sweetness to make it still feel like you are getting a bite of dessert for breakfast. Bam. Oh and yes, the BF definitely acknowledged that these were much better than IHOP. 😉



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