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Red Velvet Pancakes with Cream Cheese Drizzle
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5 from 2 votes

Red Velvet Pancakes with Cream Cheese Drizzle

Red velvet pancakes with mini chocolate chips and a cream cheese drizzle make a deliciously sweet breakfast for Valentine's Day or any day.
Course Breakfast
Servings 6


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons granulated sugar
  • 4 tablespoons unsweetened cocoa powder
  • 2 large eggs
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup sour cream
  • 2 teaspoons red food coloring
  • 4 teaspoons vanilla extract
  • 2/3 cup mini chocolate chips
  • Maple syrup for serving

Cream Cheese Glaze

  • 4 ounces cream cheese, room temperature
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons milk


  • Combine dry ingredients in a large bowl.
  • In another bowl, whisk eggs, buttermilk, sour cream, food coloring, and vanilla.
  • Add wet ingredients to dry and mix just until combined.
  • Fold chocolate chips into batter
  • Use 1/3 cup batter per pancake cooking on a griddle heated over medium heat until lightly browned on both sides.
  • For Cream Cheese Glaze, beat together cream cheese and confectioners' sugar with an electric mixer until smooth. Add in vanilla extract and 1 tablespoon of milk and beat until smooth. Add in extra milk until glaze reaches desired consistency.
  • To serve, drizzle cream cheese glaze on top of pancakes and maple syrup, if desired. To make drizzling the glaze easy, place in a plastic bag and snip the corner.