Red Velvet Pancakes At Home?

Hi all,

Trying to get myself back into a routine. I am so good at getting in my own way. 😛

Wow. We may have entered a new era in clay court tennis. (View the winner of “The Little French Open” here.) So mad I missed the match! (Yes, I know I can find it somewhere on line. We’ll see what time–and overloaded memory–allow.)

Let’s move on. Last week older son said something about a renowned pancake chain and a new (?) red velvet variety. Mom thinks: Hmm. Can we make this for son at home?

Anyone who REALLY knows me is in on the fact that I don’t necessarily like to cook. I do, however, enjoy trying new recipes and getting creative with adapting them.   I have a special place in my heart too, for recipes that look complicated and elegant when done, but are actually quite easy. (Make the “chef” look amazing, know what I mean? ;)).

So I hit up the internet and found a few recipes. (I SO love the world wide web.)  I wound up going with this one that I found at I invite you to go to Lori Lange’s blog for the recipe (which, actually, came from a guest blogger, Tidy Mom, a.k.a., Cheryl). Are you all with me?

Here I’ll list the two minor changes I made to Tidy Mom’s recipe. (Hubby thinks I should follow a recipe to the letter, but those who spend a lot of time in the kitchen know tweaking is often what makes a certain recipe our own.) I also went with a basic cream cheese glaze. (That recipe follows.)

Tidy Mom’s recipe calls for 2 ½ cups of flour. I’m thinking I used about 2/3 white whole wheat and 1/3 white flour.

As per Cheryl, I also used a “buttermilk substitute,” (1 ½ cups of plain non-fat yogurt mixed with 3 tbsp of milk). She linked to here for this one and other alternatives. My choice worked really well.

Finally, I added a bit more milk to thin the batter to my liking—not unusual for any pancake recipe.

Note: I saw no significant difference using liquid food coloring (less than the 1 tbsp called for, since I ran out). Some recipes suggest red food paste gives a deeper red. IDK as I have no experience to fall back on.

I happen to like preparing pancakes on a griddle, but a good (preferably non-stick) frying pan works every bit as well. Also, rubbing the griddle with a canola oiled-napkin worked better than spraying it with cooking spray. I’ve never liked the speckled appearance pancakes get with that.)

Basic cream cheese glaze (easily increased as needed):

4 oz. cream cheese* (softened)

4 oz. butter* (softened)

2-3 tbsp milk

½ cup confectioners sugar

(*I use the whipped versions. Think it makes for a lighter glaze.)

Using an electric mixer (or by hand) cream together cream cheese and butter until smooth. Add milk and confectioners sugar. Continue mixing until glaze is as smooth as you want it. Serve over warm pancakes. Refrigerate (or try freezing) leftover glaze.

There you have it! These really were excellent, rich with flavor and brought together perfectly by the cream cheese topping—my favorite part of anything red velvet, hands down.

The finished product. Yum.
The finished product. Yum.
The finished product. Yum.

So, where do you stand on cooking? Do you follow recipes to the letter or does your brain start tweaking whenever you read one the first time? Are you a fan of pancakes? If so, what’s your favorite kind? Would you rather make reservations?

Have a great day and ttfn,


9 thoughts on “Red Velvet Pancakes At Home?

  1. Red Velvet is my all-time favorite and these look amazing. Would have to try a Sugar-free version though! And I’m like you, I avoid the kitchen (and with three teenage girls, I can! Yea!)


    1. Hi Marji,

      So glad you stopped in. These pancakes were excellent and the batter kept well in the fridge for a few days, too. (I knew the glaze would.) If I’m not mistaken, RecipeGirl’s blog might have mentioned something about it. I’m sure you could reduce and/or substitute the sugar easily. IDK, in pancakes I often skip it. (You could probably increase the cinnamon a hair to make up for it.)

      Let me know how you make out, assuming you try!

      Enjoy your weekend 🙂


        1. I put all the dry ingredients together a day ahead, along with the yogurt/milk mixture, and made the glaze too. (Trouble with that is I like to pick at it ;)!) Went much faster the next day, adding only those that had to be refrigerated. Good luck!


  2. I like that there is a buttermilk substitute. Makes the recipe seem a bit less naughty (if one ignores that cream cheese and butter…) They look so yummy!

    I often tweak when I cook meals, but not when I bake, unless it’s a recipe I’m very familiar with and want to add or remove a simple item. I think there’s more risk of messing things up when tweaking with baking.


    1. I. LOVE. Buttermilk.

      The low-fat version has no more fat than 1% milk (which I also love). Looks decadent and makes foods made with it seem so (a.k.a. mashed potatoes, cake, etc) by deepening texture but adding no fat and bumping up protein (I think).

      Use light cream cheese and whipped butter–thin the glaze. Adds flavor. Cuts calories and fat.

      What’s a recipe if I don’t tweak it, lol? Sugar can ALWAYS be cut by minimum 1/3 of what’s called for–promise you’ll never miss it. Fat is a bit trickier. As you said, though, it depends on what. And whole wheat white flour–which I love and is recommended by Clean Eating magazine–is often an excellent substitute for its all-white alternative.



      1. Thanks for some great tips. I’ve tried whole wheat flour and haven’t been impressed with the results, but I haven’t tried the whole wheat white flour. (Say that five times fast…)


        1. Whole wheat white is awesome. It’s about the texture, very similar to white, just a little darker in color (kind of off white). King Arthur brand is pretty easy to find, and the kind Clean Eating magazine cited too.

          My throat hurts. No tongue twisters today, lol.


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