Red Velvet Pancakes with Cream Cheese Topping Recipe

Red Velvet Pancakes with Cream Cheese Topping Recipe

How To Make Cream Cheese Red Velvet Pancakes

These yummy red velvet pancakes are made lighter with white whole wheat flour and all-purpose, cooked to perfection, then topped with cream cheese.

Preparation: 25 minutes
Cooking: 20 minutes
Total: 45 minutes



For Cream Cheese Topping:

  • oz⅓ less fat cream cheese,such as Philadelphia
  • 3tbspfat-free yogurt,plain
  • 3tbsphoney
  • 1tbspfat-free milk

For the Pancakes:

  • ½cupwhite whole wheat
  • ½cupall-purpose flour,unbleached
  • tspbaking powder
  • ½tbspcocoa powder,unsweetened
  • ¼tspsalt
  • ¼cupraw sugar,or Splenda, or Stevia
  • 1large egg
  • 1cupfat free milk,plus an additional 2 tbsp
  • 1tspvanilla
  • ½tspred paste food coloring,such as Wilton no-taste paste
  • cooking spray


  1. Combine the cream cheese topping ingredients, then set aside.

  2. Mix the white whole wheat and all-purpose flour, baking powder, cocoa powder, sugar, and salt in a large bowl.

  3. In another bowl, dissolve the food coloring with the milk, then whisk in the egg and vanilla.

  4. Combine the wet and dry ingredients until there are no more dry spots. Do not over mix.

  5. Heat a large non-stick griddle pan on medium-low heat. When hot, lightly spray with oil to coat and pour ¼ cup of the pancake batter onto the pan.

  6. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

  7. To serve, place two pancakes on each plate, then top with about 2½ tablespoon of the cream cheese topping.


  • Calories: 277.96kcal
  • Fat: 8.37g
  • Saturated Fat: 3.60g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 2.76g
  • Polyunsaturated Fat: 1.01g
  • Carbohydrates: 44.78g
  • Fiber: 2.67g
  • Sugar: 21.39g
  • Protein: 7.68g
  • Cholesterol: 55.58mg
  • Sodium: 330.85mg
  • Calcium: 312.69mg
  • Potassium: 251.73mg
  • Iron: 1.80mg
  • Vitamin A: 145.16µg
  • Vitamin C: 0.67mg
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