The first time I had these were at a very cute upscale Breakfast/Brunch Inn. Went home that very day and began recreating the amazing experience I had just had and I've come up with the following masterpiece!

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the cream cheese glaze by beating the cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.

    Advertisement
  • Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.

  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.

Nutrition Facts

597 calories; protein 13.2g 26% DV; carbohydrates 79.7g 26% DV; fat 25.4g 39% DV; cholesterol 158.6mg 53% DV; sodium 1099.4mg 44% DV. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/10/2011
I doubled this recipe. I used whole wheat flour instead of AP flour--that was the only change I made. We loved this pancake recipe! Out of a doubled recipe only two pancakes remain. This was a nice special weekend breakfast that I could make that was both easy and a nice twist on your usual pancake breakfast which we all loved as we're HUGE pancake lovers. I'll make this recipe again for sure. Read More
(47)

Most helpful critical review

Rating: 3 stars
09/17/2012
First off I have tried this recipe twice. Once exactly as the recipe states and the second time with a little *doctoring*. Following the recipe as described the pancakes came out bland and didn't seem to have any flavor other than a tangy twist. No cocoa flavor despite the addition of cocoa! My suggestions: 1) Add one more tablespoon of cocoa powder and sugar to the listed recipe. Don't skimp because it really takes the flavor up a notch which to my palate was perfect!! 2) Cook the pancakes on a lower heat setting then regularly. I found these pancakes like to burn a little faster than others. They do better at a lower heat. 3) Butter and spray oil for the pan/griddle is essential. A little melted butter followed up by a spray of oil and you will have a hint of buttery flavor and a slight browning to the red batter. 4) Let your batter remain a little on the lumpy side. It does seem to produce better pancakes. Let the bubbles form completely and the edges dry out a tad before flipping. The cream cheese drizzle works a little better with a touch of milk and a few seconds in the microwave. Enjoy!! Read More
(51)
38 Ratings
  • 5 star values: 15
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 2
Rating: 3 stars
09/16/2012
First off I have tried this recipe twice. Once exactly as the recipe states and the second time with a little *doctoring*. Following the recipe as described the pancakes came out bland and didn't seem to have any flavor other than a tangy twist. No cocoa flavor despite the addition of cocoa! My suggestions: 1) Add one more tablespoon of cocoa powder and sugar to the listed recipe. Don't skimp because it really takes the flavor up a notch which to my palate was perfect!! 2) Cook the pancakes on a lower heat setting then regularly. I found these pancakes like to burn a little faster than others. They do better at a lower heat. 3) Butter and spray oil for the pan/griddle is essential. A little melted butter followed up by a spray of oil and you will have a hint of buttery flavor and a slight browning to the red batter. 4) Let your batter remain a little on the lumpy side. It does seem to produce better pancakes. Let the bubbles form completely and the edges dry out a tad before flipping. The cream cheese drizzle works a little better with a touch of milk and a few seconds in the microwave. Enjoy!! Read More
(51)
Rating: 5 stars
07/10/2011
I doubled this recipe. I used whole wheat flour instead of AP flour--that was the only change I made. We loved this pancake recipe! Out of a doubled recipe only two pancakes remain. This was a nice special weekend breakfast that I could make that was both easy and a nice twist on your usual pancake breakfast which we all loved as we're HUGE pancake lovers. I'll make this recipe again for sure. Read More
(47)
Rating: 5 stars
07/04/2011
Instead of powdered sugar and vanilla I used 2 T buckwheat honey and used a little extra soy milk for the glaze. For the pancakes I used whole wheat flour honey instead of sugar omitted the salt and soy milk instead of buttermilk. I could not find food coloring on hand so used a beet smoothie instead of the milk and food coloring. I know I put in a lot of substitutes here but these are excellent pancakes! I made them so my family could eat them! I will be making these again! Read More
(24)
Advertisement
Rating: 2 stars
08/27/2011
not so good. i followed the recipe exactly.but they were pretty stale...i would maybe try this again but change a few things... Read More
(19)
Rating: 4 stars
04/13/2013
I don't like red food coloring and had always wanted to try using beet juice in a red velvet recipe so I tried it with this. Wasn't sure what to expect but the color was amazing! (See photo.) I cut down on the milk so I could add the juice. I did add a bit of thickened cream though to thicken it up a bit. I also added some extra sugar which turned out to be a good idea. I would probably make this again but add more cocoa to make it more chocolatey. I'll attach a photo to show the amazing red color! Read More
(14)
Rating: 4 stars
12/27/2011
I didnt make the pancakes, but I used the cream cheese glaze on the Hershey's Cocoa Black Magic Cake I made. I had to add about 5-6 tbsp of milk to get it to the consistency I needed, but it was DELICIOUS & everyone commented on how tasty it was. Read More
(12)
Advertisement
Rating: 2 stars
02/05/2012
I doubled this recipe and it really was not very good. The icing was great though! Read More
(5)
Rating: 5 stars
08/01/2014
Made for son's birthday. He loved them best plain! Used white whole wheat flour and added mini chocolate chips before cooking. They do brown fairly quickly so keep temp a bit lower than you usually do. Suggest if you want to cook in butter instead you also add some oil to avoid burn. If your pancakes taste stale you had an ingredient that is old probably flour oil or cocoa. The recipe itself wouldn't cause a stale taste. And spoon flour into your measuring cup. You can change the taste and texture a lot by changing the density of flour in a cup by scooping. We thought the drizzle was ok. Had some cream cheese frosting leftover from rolls that was better but my son preferred plain with fresh raspberries. Son has already asked for them again. Read More
(5)
Rating: 5 stars
06/21/2013
I really enjoyed this! The recipe had normal ingredients and was much easier than all of the other red velvet pancakes I've seen! I thought they were especially delicious! I thought the batter was a little thin but I made a buttermilk substitute and had to use fat free milk so that may have been why. Great job!! Read More
(3)