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Red Velvet Cheesecake Pancakes - Creme de la Crumb

Red Velvet Cheesecake Pancakes

Fluffy red velvet cheesecake pancakes topped with cream cheese icing... a decadent breakfast that feels like dessert!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 25 minutes
Servings 4 servings
Calories 527kcal
Author Tiffany


  • 1 cup flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons sugar
  • 1 tablespoon cocoa powder
  • 2 tablespoons butter melted
  • 1 egg beaten
  • ¾ cup buttermilk
  • 1 ½ teaspoons vanilla
  • 1 teaspoon red food coloring
  • 4 ounces cream cheese


  • 1 ½ cups powdered sugar
  • 2 ounces cream cheese
  • heavy cream or half and half, or milk
  • ¼ teaspoon vanilla


  • Slice cream cheese lengthwise into long thin pieces, wrap in plastic wrap, and freeze one hour or overnight.
  • Preheat a large pan or nonstick skillet to medium heat and spray with cooking spray. In a large bowl combine flour, baking powder, salt, sugar, cocoa powder and whisk together until well combined. 
  • In another bowl combine beaten egg, buttermilk, vanilla, red food coloring and mix until well blended. Make a well in the middle of the dry ingredients. Pour wet ingredients into the dry ingredients. Mix until all ingredients are incorporated. 
  • Remove cream cheese from freezer, unwrap and cut into 1/2 inch pieces. Stir cream cheese pieces into pancake batter. 
  • Pour 1/4 cup batter onto prepared pan or skillet. Cook 3-4 minutes until top begins to bubble and sides start to look "dry". Carefully flip and cook about 2 minutes longer. Repeat with remaining batter.
  • Whisk all icing ingredients together in a medium sauce pan and heat over low heat. Drizzle over pancakes. Enjoy!


Makes about 8 large pancakes. 


Calories: 527kcal | Carbohydrates: 84g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 818mg | Potassium: 202mg | Fiber: 1g | Sugar: 57g | Vitamin A: 717IU | Calcium: 292mg | Iron: 2mg