Red Velvet Pancake Stack with Cream Cheese Drizzle
Red velvet pancakes use the same flavour logic as red velvet cake: cocoa, buttermilk, a small amount of vinegar, and enough red food colouring to make the stack look deliberately theatrical. The cream cheese drizzle -- loosened with a little milk and lemon juice -- is the correct pairing. This is an advanced recipe not because the technique is difficult, but because the variables need to be managed carefully: colouring quantity, cocoa balance, and cream cheese consistency. Get them right and the result is a showpiece stack that looks like it required more effort than it did.
Ingredients
- 200g (7oz)plain flour
- 2 tbsp (2 tbsp)cocoa powder, Dutch-process if possible
- 1 tsp (1 tsp)bicarbonate of soda
- 250ml (9fl oz)buttermilk
- 2 (2)large eggs, separated
- 3 tbsp (3 tbsp)caster sugar
- 1.5 tbsp (1.5 tbsp)red food colouring, gel colouring gives more vibrant colour than liquid
- 1 tsp (1 tsp)white wine vinegar
- 1 tsp (1 tsp)vanilla extract
- 30g (1oz)unsalted butter, melted
- 150g (5oz)full-fat cream cheese, for drizzle
- 3 tbsp (3 tbsp)icing sugar, for drizzle
- 0.5 (0.5)lemon, juice only, for drizzle
- 2 tbsp (2 tbsp)whole milk, to loosen the drizzle
Method
- 1
Make the cream cheese drizzle: beat cream cheese with icing sugar, lemon juice, and milk until smooth and pourable. Refrigerate until needed.
The drizzle should be thin enough to pour slowly. Add more milk a teaspoon at a time if needed. - 2
Whisk flour, cocoa, bicarbonate of soda, sugar, and a pinch of salt together.
- 3
Whisk egg yolks with buttermilk, melted butter, food colouring, vanilla, and vinegar.
Gel food colouring gives a deeper, more consistent colour than liquid. Start with 1 tbsp and adjust. - 4
Combine wet and dry ingredients until just mixed. Fold in whipped egg whites.
- 5
Heat a pan over medium heat. Pour 80ml batter per pancake.
Medium heat is essential. The cocoa burns more easily than plain flour. - 6
Cook until surface bubbles form and the edges look dry. Flip and cook for 1 minute. The inside should be deep red with a chocolatey crumb.
- 7
Stack and drizzle the cream cheese sauce from the tip of a spoon in a slow zigzag. Serve immediately.
Warm the drizzle slightly if it has firmed up in the fridge.
Pro Tips
- →Gel food colouring gives a far more vivid result than liquid. Start with less than you think and adjust.
- →Dutch-process cocoa is less acidic than natural cocoa and gives a more balanced flavour here.
- →Medium heat throughout -- cocoa burns faster than plain flour.
- →The cream cheese drizzle can be made a day ahead and refrigerated. Thin with a splash of milk before using.
Topping Ideas
Questions & answers
How do you get red velvet pancakes the right colour?⌄
Why do red velvet pancakes use vinegar?⌄
Can I make the cream cheese drizzle ahead?⌄
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