Red Velvet Puffed Pancake Recipe

Red Velvet Puffed Pancake Recipe

How To Make Red Velvet Puffed Pancake

Buff up with breakfast by preparing this red velvet pancake. It’s easy, just follow this recipe. Add some fruits and cream cheese glaze for toppings. Enjoy!

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



For Red Velvet Pancake:

  • 4eggs,large
  • 1cupmilk
  • ¾cupall purpose flour
  • 2tbspcocoa powder
  • ¼cupgranulated sugar
  • ¼tspkosher salt
  • 1tspvanilla extract
  • 2tbspunsalted butter
  • ½tspred gel food coloring
  • cooking spray

For Glaze:

  • 2ozcream cheese,softened
  • 1tbspof butter,softened
  • tbspmilk
  • 1cuppowdered sugar
  • 1cupfruit,assorted fresh for topping


  1. Preheat the oven to 400 degrees F

  2. Place the eggs, milk, flour, cocoa powder, sugar, salt and vanilla into the blender; blend until thoroughly combined. Add the food coloring and blend for 30 seconds.

  3. Heat a 10-inch cast-iron skillet or nonstick pan over medium-high heat. Add the butter and melt. Pour the batter into the skillet. Put the pan in the oven and bake until browned, puffed, and cooked through, about 20 to 25 minutes.

  4. While the pancake is in the oven, make the cream cheese glaze. Beat the cream cheese and butter with a mixer until thoroughly combined for 1 to 3 minutes.

  5. Add the milk and beat to combine. Slowly add the powdered sugar and mix until a glaze forms.

  6. Cut the pancake into wedges and serve topped with the cream cheese glaze and fruit.

Recipe Notes

You can add more milk a teaspoon at a time if necessary to get the glaze to a pouring consistency.


  • Calories: 355.73kcal
  • Fat: 15.49g
  • Saturated Fat: 7.49g
  • Trans Fat: 0.24g
  • Monounsaturated Fat: 5.02g
  • Polyunsaturated Fat: 1.60g
  • Carbohydrates: 47.78g
  • Fiber: 1.50g
  • Sugar: 30.70g
  • Protein: 7.74g
  • Cholesterol: 136.74mg
  • Sodium: 177.37mg
  • Calcium: 85.14mg
  • Potassium: 190.55mg
  • Iron: 1.67mg
  • Vitamin A: 158.43µg
  • Vitamin C: 0.78mg
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