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Quick and Easy

Red Velvet Pancakes


40 minutes
Skill Level
8 pancakes

Make breakfast extra fun with these Red Velvet Pancakes! Perfect for any occasion, including Valentine’s Day, Christmas, and birthdays!

Ingredients & Directions

Prep Time
20 minutes
20 minutes


  • 1 1/2 cups
    all-purpose flour (375 mL)
  • 1/4 cup
    HERSHEY'S Cocoa (60 mL)
  • 1/4 cup
    granulated sugar (60 mL)
  • 2 tsps
    baking powder (10 mL)
  • 1 tsp
    baking soda (5 mL)
  • 1/2 tsp
    salt (2 mL)
  • 2
  • 1 1/4 cups
    buttermilk, at room temperature (310 mL)
  • 2 tsps
    red food colouring (10 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 3 tbsps
    unsalted butter, melted (45 mL)
  • 2 tbsps
    vegetable oil, divided (30 mL)
  • Glaze:
  • 1/2 cup
    HERSHEY'S CHIPITS Cream Cheese Flavoured Chips (125 mL)
  • 2 tbsps
    unsalted butter (30 mL)
  • 1 tbsp
    milk (15 mL)
  • 1/4 cup
    confectioners’ (icing) sugar (60 mL)
  • 1 cup
    fresh raspberries (250 mL)


Equipment Needed 
stovetop Stovetop
skillet or griddle Skillet or Griddle
microwave Microwave

Pancakes: Whisk together flour, cocoa, sugar, baking powder, baking soda and salt in large bowl.


Whisk together eggs, buttermilk, red food colouring and vanilla in medium bowl. Whisk in melted butter. Pour buttermilk mixture over flour mixture. Stir until just combined (do not overmix; a few lumps are OK). Let rest for 10 minutes.


Heat large skillet or griddle over medium heat; brush with 1 tsp (5 mL) oil. Reduce heat to medium-low once pan and oil are hot.


Scoop scant 1/2 cup (125 mL) batter per pancake into hot pan, working in batches. Sprinkle each pancake with 1 tbsp (15 mL) cream cheese chips. Cook for 2 to 3 minutes or until bubbles start to form on surface. Flip and cook for 1 to 2 minutes or until bottoms are golden brown. Wipe skillet clean with paper towel and brush with more oil as needed.


For smaller pancakes, use 1/4 cup (60 mL) batter.


Glaze: Heat cream cheese chips, butter and milk in medium microwave-safe bowl in microwave on HIGH for 30 to 60 seconds or until smooth and melted. Whisk in confectioners’ sugar until blended and smooth.


Serve pancakes with drizzle of glaze and sprinkle of raspberries.


Keep pancakes warm on wire rack set over baking sheet in preheated 200°F (100°C) oven so they don’t get soggy.