These Red Velvet Pancakes are a decadent twist on a breakfast classic, blending rich cocoa and velvety texture in every bite. Topped with luscious cream cheese frosting and a drizzle of maple pecan sauce, they’re a feast for the senses. The tangy frosting perfectly balances the pancakes’ subtle sweetness, while the nutty, caramel-like sauce adds a delightful crunch. Ready in just 15 minutes, this recipe is perfect for lazy mornings or impromptu brunches. Each forkful delivers a harmonious mix of flavors and textures, making it impossible to resist. Treat yourself to a breakfast that feels indulgent yet effortless.
What makes these pancakes truly special is their ability to turn an ordinary morning into something extraordinary. The vibrant red hue is as eye-catching as it is delicious, promising a memorable start to your day. The cream cheese frosting is smooth and creamy, while the maple pecan sauce adds a warm, buttery richness. Quick to prepare, this dish is ideal for busy days when you still want something special. Whether you’re cooking for yourself or sharing with loved ones, these pancakes are sure to impress. Dive into a stack that’s as beautiful as it is satisfying.
Ingredients for Red Velvet Pancakes with Cream Cheese Frosting and Maple Pecan Sauce
- Maple Pecan Sauce:
- 2 sticks (½ lb) Butter
- 1 cup (4 oz) Pecan halves, toasted
- 1 cup (8 oz) Real Maple Syrup
- 1 ½ tbsp Vanilla Extract
- 2 ½ tbsp Water
- A pinch Kosher Salt
- Cream Cheese Frosting:
- 4 oz Cream Cheese, softened
- ¼ cup (2 fl oz) Heavy Cream
- 2 tbsp Sugar
- 1 tsp Vanilla Extract
- Pancake Batter:
- 1 ¾ cups (8 oz) All-Purpose Flour
- 2 tbsp (½ oz) Unsweetened Cocoa Powder, sifted
- 3 tbsp (2 oz) Sugar
- 1 ½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Kosher Salt
- 1 ¼ cup Buttermilk (or substitute with milk + 1 tbsp vinegar)
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 tbsp Red Food Coloring
- ½ stick (2 oz) Butter, melted
Step-by-Step Instructions
- Make the Maple Pecan Sauce:
- Melt the butter in a pan over medium heat. Add the pecan halves and cook for 3 minutes, stirring constantly, until toasted.
- When the butter foams around the pecans, add the maple syrup all at once. Cook until the mixture is hot and bubbly.
- Remove the pan from heat and carefully whisk in the vanilla extract and water. Return to heat and cook for 3-4 minutes until slightly thickened.
- Add a pinch of salt. Stir well before serving, as the sauce may separate as it cools.
- Prepare the Cream Cheese Frosting:
- In a mixing bowl, combine the cream cheese, sugar, and vanilla. Beat until smooth.
- Add the heavy cream and continue beating for 2 minutes until thickened. Refrigerate until ready to use.
- Make the Pancake Batter:
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate jug, mix the buttermilk, eggs, vanilla, and red food coloring.
- Pour the wet ingredients into the dry ingredients and stir until mostly combined. Fold in the melted butter gently. Do not overmix. Refrigerate for 15 minutes.
- Cook the Pancakes:
- Preheat a non-stick pan or griddle to medium-low heat (just under 325°F for electric griddles).
- Scoop ¼ cup of batter per pancake onto the pan. Spread slightly if too thick, but keep it thick.
- Cook for 4 minutes until bubbles form and edges look dry. Flip and cook for 2 minutes on the other side.
- Serve: Stack the pancakes, top with a dollop of cream cheese frosting, and drizzle with maple pecan sauce. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the Maple Pecan Sauce and Cream Cheese Frosting are stars of this recipe, feel free to experiment! Try a drizzle of chocolate syrup or a sprinkle of powdered sugar for a different twist. Fresh berries like strawberries or raspberries add a bright, tangy contrast to the rich flavors.
Serve It Up: Creative Serving Suggestions
For a brunch-worthy presentation, stack the pancakes high and layer each with a dollop of cream cheese frosting. Garnish with extra toasted pecans and a sprig of mint for a pop of color. Pair with a side of crispy bacon or a fresh fruit salad to balance the sweetness.
Make Ahead Magic: Storage and Reheating Tips
These pancakes can be made ahead and stored in an airtight container in the fridge for up to 2 days. To reheat, pop them in the toaster or warm them in a skillet over low heat. The Maple Pecan Sauce can be refrigerated for up to a week—just reheat gently on the stove, stirring to recombine.
Time-Saving Tricks for Busy Mornings
Prep the pancake batter the night before and store it in the fridge. The Maple Pecan Sauce can also be made in advance and reheated when needed. Use a non-stick electric griddle to cook multiple pancakes at once, saving time and ensuring even cooking.
Equipment Essentials for Pancake Perfection
A non-stick skillet or electric griddle is key for evenly cooked pancakes. A stand mixer or hand mixer makes whipping up the cream cheese frosting a breeze. Don’t forget a whisk for combining the pancake batter and a wooden spoon for stirring the sauce.
Red Velvet Pancakes w/ Cream Cheese Frosting and Maple Pecan Sauce
Ingredients
Maple Pecan Sauce
- 2 sticks Butter ½ lb
- 1 cup Pecan halves toasted, 4 oz
- 1 cup Real Maple Syrup 8oz
- 1 ½ tbsp Vanilla Extract
- 2 ½ tbsp Water
- a pinch Kosher Salt
Cream Cheese Frosting
- 4 oz Cream Cheese softened
- ¼ cup Heavy Cream 2floz
- 2 tbsp Sugar
- 1 tsp Vanilla
Pancake Batter
- 1 ¾ cup A.P Flour 8oz
- 2 tbsp Cocoa Powder unsweetened and sifted, ½ oz
- 3 tbsp Sugar 2 oz
- 1 ½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Cinnamon ground
- 1 tsp Kosher Salt
- 1 ¼ cup Buttermilk
- 2 Eggs large
- 1 tsp Vanilla Extract
- 1 tbsp Red Food Coloring
- ½ stick Butter melted, 2oz
Instructions
- First, make the Maple Pecan Sauce: Melt the butter and add the pecan halves. Cook for about 3 minutes, stirring constantly, until the pecans are well toasted.
- When the butter begins to foam around the pecan halves, add the maple syrup all at once. Continue to cook the butter-syrup mixture until it is hot and bubbly.
- Momentarily remove the pan from the heat and carefully add the vanilla extract and the water; incorporating with a whisk or wooden spoon. Return the pan to the heat and cook the mixture for a 3-4 more minutes; until the mixture is hot and thickens slightly.
- Add a pinch of salt.
- As it cools, it will “break” on you; meaning the syrup and butter will separate. Just give it a good stir before saucing the pancakes.
- Cream Cheese Frosting: Place the cream cheese, vanilla and sugar in bowl of your stand mixer or hand mixer.
- Beat the ingredients until the cream cheese is smooth.
- Add in the cream and continue to beat until the mix thickens, around 2 minutes and refrigerate.
- For the Pancake Batter: Measure all the dry ingredient into a large bowl and whisk well together to break down lumps.
- Next, melt your butter, this way it is not hot when you add it into the mix.
- In a separate jug mix the buttermilk, eggs, vanilla and food coloring.
- Add the buttermilk mixture to the dry ingredients. Stir until mostly combined. Add the melted butter to the batter; folding gently. Take care not to over mix your batter. The batter will be very thick.
- Refrigerate for 15 minutes.
- Cook off your Pancakes: Pre-heat a non-stick pan over medium-low heat. If you are using a non-stick electric griddle, set the electric griddle temperature a little under 325°F.
- For each pancake, scoop a heaped spoonful ( ¼ cup). Thin with your spoon if very thick, but not too much. it is supposed to be a thick batter.
- Cook the pancakes on the first side until they puff up and are full of bubbles and the edges begin to look dry; about 4 minutes.
- Turn the pancakes over and cook on the second side for roughly 2 minutes.
- Serve the finished pancakes hot with a big dollop of cream cheese frosting and drizzle over the maple pecan sauce. Enjoy!!!!
