Red Velvet Pancakes with Cream Cheese Glaze


Units Scale
  • 1 1/3 cups all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup milk
  • 6 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1 large egg
  • 2 teaspoons red food coloring
  • 1/2 teaspoon vanilla extract
  • 1/3 cup toasted coconut flakes (optional)

Cream Cheese Glaze

  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 cup confectioners sugar
  • 23 tablespoons milk


  1. Grease a large large skillet or griddle with cooking spray and preheat over medium heat.
  2. In a large bowl mix flour, cocoa powder, baking powder and salt.
  3. In a medium bowl stir milk, sugar, butter, egg, food coloring and vanilla until blended. Stir into dry ingredients until combined.
  4. Pour desired amount of batter onto preheated skillet. Cook until top begins to have pinhole size bubbles. Flip with a spatula until cooked.

Cream Cheese Glaze

  1. Add cream cheese and butter to a medium microwave safe bowl and heat for about 25-30 seconds until soft and easy to stir.
  2. Whisk in confectioners sugar. Gradually add in milk 1 tablespoon at a time until glaze is creamy but not to thick or thin in consistency and runs smoothly off a spoon.
  3. Drizzle glaze over pancakes and serve.


To toast coconut, spread coconut flakes on a small baking sheet and toast in a 350 degree oven for 3-5 minutes until golden brown. Sprinkle on top of pancakes and glaze.