Dessert

Red Velvet Pancakes with Cream Cheese Swirl Recipe

ByAiden Wells December 26, 2025December 26, 2025

Introduction

Red velvet pancakes offer a fun twist on classic breakfast fare, combining the rich flavor of cocoa with a vibrant red hue. Topped with a creamy cheesecake swirl, these pancakes make for a delightful and visually stunning meal.

A tall stack of six bright red pancakes sits in the center of a white ruffled-edged plate, each pancake thick and slightly textured, soaked partially in a pool of golden syrup at the base. On top of the stack and on nearby pancakes on a rectangular white plate behind, there is a creamy white spiral drizzle. Around the plates are small Christmas decorations, including a snowman figurine, small green Christmas trees, and a white ceramic cup filled with whipped cream and red sprinkles next to a glass syrup pitcher. The background features a white marbled texture, creating a bright and festive setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups flour
3 tablespoons sugar
3/4 teaspoons salt
2 tablespoons baking powder
2 eggs
2 1/4 cups milk
3/4 cup vegetable oil
1/2 cup cocoa powder
red food coloring
2 tablespoons butter
4 ounces cream cheese
1 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk

Instructions

Step 1: In a large bowl, break the eggs and beat them with a whisk until light lemon yellow and fluffy.
Step 2: Add the sugar to the eggs and whisk until the mixture is light and fluffy.
Step 3: Pour in the milk and oil, whisking until the eggs, sugar, oil, and milk are thoroughly combined.
Step 4: Add the flour and baking powder, whisking together until just mixed. A few lumps in the batter are fine.
Step 5: Stir in the cocoa powder and enough red food coloring to reach your desired shade. Let the batter rest for 5 minutes.
Step 6: While the batter rests, prepare the cheesecake swirl by mixing the cream cheese, vanilla, milk, and powdered sugar in a bowl.
Step 7: Spoon the cream cheese mixture into a piping bag and set aside.
Step 8: Heat a griddle or skillet over medium heat and melt the butter until it sizzles. Use a ladle or half-cup scoop to drop batter onto the surface.
Step 9: Pipe the cream cheese swirl onto one side of each pancake. Cook until edges form and the pancake is ready to flip.
Step 10: Flip the pancakes carefully and cook until done. Transfer to a plate and serve with extra cream cheese swirl or syrup if desired.

Tips & Variations

For a richer flavor, substitute half the milk with buttermilk.
If you prefer a thicker cheesecake swirl, chill the mixture before piping.
Add a pinch of cinnamon or espresso powder to enhance the chocolate taste.
Use gel food coloring for more vibrant and concentrated color without thinning the batter.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or toaster oven until warmed through. The cream cheese swirl is best added fresh before serving.

How to Serve

A stack of seven thick red pancakes sits in the center of a white plate with wavy edges, each pancake showing a soft, porous texture with dark spots and a deep red color. The stack is topped with a swirl of white cream and lightly drizzled with golden syrup that pools around the base of the pancakes on the plate. The background has festive decorations, including a small white Christmas tree with red baubles, a miniature green pine tree, and a snowman figure, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to make the batter just before cooking to keep it fresh and maintain the fluffiness of the pancakes. If needed, you can prepare the batter and store it covered in the refrigerator for up to 2 hours.