Red Velvet Pancakes with Cream Cheese Topping
Fluffy red velvet pancakes with rich cocoa undertones and striking crimson color, topped with a smooth cream cheese drizzle. Perfect for special breakfast occasions, romantic mornings, or holiday brunches. The Bisquick mix provides convenience while the cream cheese topping adds bakery-quality indulgence. These pancakes deliver the classic red velvet flavor profile in an easy weekend breakfast format.
Ingredients
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 3 tablespoons milk
- 2 cups powdered sugar
- 2 cups Original Bisquick mixall-purpose flour + baking powder + salt2 cups flour, 1 tbsp baking powder, 1 tsp saltgluten-freeadds gluten
Use gluten-free flour blend for wheat sensitivity
- 1 tablespoon granulated sugar
- 1 tablespoon unsweetened baking cocoa
- 1 cup milk
- 1 teaspoons red paste food colorliquid red food coloringuse 2-3 teaspoons liquid insteadnone
Liquid coloring works but may require more for vibrant color
- 2 eggs
- powdered sugar(optional)
Instructions
- 1
Beat cream cheese, butter and milk with electric mixer on low speed until smooth
- 2
Gradually beat in powdered sugar, 1 cup at a time, on low speed until topping is smooth
- 3
Cover topping and set aside
- 4
Stir all pancake ingredients except powdered sugar with wire whisk until well blended
- 5
Heat griddle or skillet over medium-high heat at 375°F
- 6
Brush with vegetable oil if necessary or spray with cooking spray
- 7
Pour slightly less than 1/4 cup batter onto hot griddle for each pancake
- 8
Cook 2 to 3 minutes or until bubbles form on top and edges are dry
- 9
Turn and cook other side until golden brown
- 10
Spoon cream cheese topping into resealable plastic bag and seal
- 11
Cut off tiny corner of bag and squeeze to drizzle topping over pancakes
- 12
Sprinkle with powdered sugar if desired
Tips
Test griddle temperature by sprinkling water drops - if they jump around, the heat is perfect for even cooking
Use a piping bag or zip-top bag with corner cut off for professional-looking cream cheese drizzle patterns
Let cream cheese soften completely at room temperature for the smoothest, lump-free topping
Good to Know
Refrigerate leftover pancakes up to 3 days. Store cream cheese topping separately in refrigerator up to 1 week.
Make cream cheese topping up to 2 days ahead and refrigerate. Pancake batter is best used immediately.
Serve warm with cream cheese topping drizzled on top and optional powdered sugar dusting.
Common Mistakes
Don't overmix batter to avoid tough pancakes
Ensure griddle is properly heated before cooking to prevent sticking
Let cream cheese soften completely to avoid lumpy topping
Substitutions
Gluten-Free Swaps
Use gluten-free flour blend for wheat sensitivity
General Alternatives
Liquid coloring works but may require more for vibrant color
FAQ
Can I make these pancakes ahead of time?
Yes, cooked pancakes can be refrigerated up to 3 days or frozen up to 2 months. Reheat in toaster or microwave before serving.
What if I don't have red food coloring?
The pancakes will taste the same but appear brown from the cocoa. You can omit the coloring or substitute with beet juice for natural color.
Can I freeze the cream cheese topping?
The topping doesn't freeze well as it may separate when thawed. It's best made fresh or refrigerated for up to one week.