Quick Recipe Version (TL;DR)

Yield: 4 servings (about 12 pancakes, 4 inches each)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Quick Ingredients

1 1/2 cups (195 g) all-purpose flour
2 tbsp (12 g) unsweetened natural cocoa powder
2 tbsp (25 g) granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 1/4 cups (300 ml) buttermilk, room temperature
2 large eggs, room temperature
3 tbsp (42 g) unsalted butter, melted and slightly cooled
1 1/2 tsp vanilla extract
1 tsp white vinegar
1 1/2 tsp red gel food coloring (or 2 tsp liquid)
Neutral oil or butter for the pan
Cream-cheese drizzle: 4 oz (113 g) cream cheese, 2 tbsp (28 g) butter, 3/4 cup (90 g) powdered sugar, 1/2 tsp vanilla, 3–5 tbsp (45–75 ml) milk, pinch salt
To serve: 2 cups (300 g) sliced strawberries

Do This

1. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
2. Whisk buttermilk, eggs, melted butter, vanilla, vinegar, and red coloring until smooth.
3. Stir wet into dry just until combined; rest batter 5 minutes.
4. Heat skillet to 350°F (175°C) (medium) and lightly grease.
5. Cook 1/4 cup portions 2–3 min per side, until set and springy.
6. Whisk drizzle ingredients until pourable and smooth.
7. Stack pancakes, drizzle cream-cheese icing, add strawberries, serve warm.

Why You’ll Love This Recipe

Classic red velvet vibe, pancake-easy: deep red color with a gentle cocoa note and tangy buttermilk flavor.
Cream-cheese drizzle: tastes like red velvet cake frosting but pours like a dream over warm stacks.
Soft and fluffy: baking powder plus a touch of baking soda (activated by buttermilk and vinegar) gives lift without tasting “bready.”
Weekend-worthy, not fussy: one bowl for dry, one for wet, and you’re cooking in minutes.

Grocery List

Produce: fresh strawberries (about 1 lb / 450 g)
Dairy: buttermilk, large eggs, unsalted butter, cream cheese, milk
Pantry: all-purpose flour, unsweetened natural cocoa powder, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract, white vinegar, red gel food coloring (or liquid), neutral oil (optional for the pan)

Full Ingredients

Red Velvet Pancakes

1 1/2 cups (195 g) all-purpose flour
2 tbsp (12 g) unsweetened natural cocoa powder (not Dutch-process)
2 tbsp (25 g) granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 1/4 cups (300 ml) buttermilk, room temperature
2 large eggs, room temperature
3 tbsp (42 g) unsalted butter, melted and slightly cooled
1 1/2 tsp vanilla extract
1 tsp white vinegar
1 1/2 tsp red gel food coloring (or 2 tsp liquid red food coloring)
Neutral oil or a small amount of butter, for greasing the pan

Cream-Cheese Drizzle

4 oz (113 g) cream cheese, softened to room temperature
2 tbsp (28 g) unsalted butter, softened
3/4 cup (90 g) powdered sugar, sifted if lumpy
1/2 tsp vanilla extract
1/8 tsp fine salt
3–5 tbsp (45–75 ml) milk, as needed for a pourable drizzle

For Serving

2 cups (about 300 g) fresh strawberries, hulled and sliced
Optional: 1–2 tsp granulated sugar to macerate the strawberries for 10 minutes
Optional: extra butter for the stack

Step-by-Step Instructions

Step 1: Bring ingredients to room temperature

For the fluffiest pancakes and the smoothest drizzle, let the buttermilk, eggs, cream cheese, and butter sit at room temperature for about 20–30 minutes (you can do this while you measure dry ingredients). Room-temp ingredients blend more evenly, which helps the batter cook uniformly and keeps the cream-cheese drizzle lump-free.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until the cocoa is evenly distributed and no streaks remain. This quick whisk prevents pockets of cocoa or leavening that can cause bitter bites or uneven rise.

Step 3: Mix the wet ingredients and build the red velvet color

In a medium bowl (or large measuring jug), whisk the buttermilk, eggs, melted butter, vanilla, white vinegar, and red food coloring until smooth and vibrantly red.

Color note: Red gel coloring is stronger, so you usually get a deeper “red velvet” shade with 1 1/2 tsp gel. If using liquid coloring, use 2 tsp (or up to 1 tbsp for a deeper red), knowing it can slightly thin the batter.

Step 4: Combine wet and dry gently (do not overmix)

Pour the wet mixture into the bowl of dry ingredients. Use a spatula to fold until just combined. The batter should look thick and a bit lumpy; that’s exactly what you want for tender pancakes. If you mix until totally smooth, gluten develops and the pancakes can turn chewy.

Step 5: Rest the batter for 5 minutes

Let the batter rest for 5 minutes while you preheat the pan. This short rest hydrates the flour and lets the leaveners start working, which improves fluffiness and gives you a more consistent cook.

Step 6: Preheat the skillet or griddle to the right temperature

Heat a nonstick skillet or griddle over medium heat until it reaches about 350°F (175°C). Lightly grease with a thin film of neutral oil or a small amount of butter.

If you don’t have a thermometer, test with a few drops of water: they should sizzle and dance gently rather than evaporate instantly (too hot) or just sit there (too cool).

Step 7: Cook the pancakes

Scoop about 1/4 cup (60 ml) batter per pancake onto the skillet, leaving space for spreading. Cook for 2–3 minutes on the first side, until the surface looks mostly set and small bubbles appear (they may be less visible because of the cocoa and coloring).

Flip and cook for 1–2 minutes more, until the pancakes spring back lightly when pressed and the centers are cooked through. Transfer to a plate and keep warm while you cook the remaining batter, re-greasing the pan lightly as needed.

Step 8: Make the cream-cheese drizzle

In a bowl, whisk (or beat) the cream cheese and softened butter until smooth. Add the powdered sugar, vanilla, and salt, then whisk again until thick and glossy.

Add milk 1 tablespoon at a time (use 3–5 tbsp total) until the drizzle is pourable but still rich. Aim for a consistency that ribbons off a spoon.

Step 9: Stack, drizzle, and finish with strawberries

Stack 3 pancakes per serving (or go taller if you like). Spoon or drizzle the cream-cheese icing over the warm pancakes so it melts slightly into the layers. Top with sliced strawberries. Serve immediately for the best contrast of warm pancakes and cool, tangy drizzle.

Pro Tips

Use natural cocoa powder: It gives a classic red velvet flavor and plays nicely with the buttermilk/vinegar tang.
Keep heat steady at 350°F (175°C): Too hot and the outside darkens before the inside cooks; too cool and the pancakes spread and dry out.
Don’t chase perfectly bubble-y tops: The red/cocoa batter can hide bubbles. Watch for edges setting and a slightly matte surface.
For extra-even pancakes: After scooping batter, gently nudge it into a circle with the back of the measuring cup.
Fix a thick batter: If your flour is extra absorbent, whisk in 1–2 tbsp (15–30 ml) more buttermilk to loosen.

Variations

Chocolate-chip red velvet: Fold in 1/2 cup (85 g) mini chocolate chips after combining the batter.
Lemon-berry twist: Add 1 tsp lemon zest to the drizzle and swap strawberries for raspberries.
Waffle version: Cook the same batter in a preheated waffle iron set to medium-high; grease well and cook until crisp, about 4–6 minutes depending on the machine.

Storage & Make-Ahead

Pancakes: Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster (best texture) or in a 325°F (165°C) oven for 8–10 minutes on a sheet pan.

Freezing: Freeze pancakes in a single layer on a tray until firm, then transfer to a freezer bag with parchment between layers. Freeze up to 2 months. Reheat from frozen in a toaster or 350°F (175°C) oven for 10–12 minutes.

Cream-cheese drizzle: Make up to 3 days ahead and refrigerate. Bring to room temperature and whisk in 1–2 tsp milk to loosen before serving.

Strawberries: Slice just before serving for the freshest look, or slice up to 24 hours ahead and refrigerate.

Nutrition (per serving)

Approximate, per serving (3 pancakes with cream-cheese drizzle and strawberries): 560 calories, 16 g protein, 74 g carbohydrates, 24 g fat, 12 g saturated fat, 22 g sugar, 2 g fiber, 740 mg sodium.

Red Velvet Pancakes With Cream Cheese Drizzle and Strawberries