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Quick and Easy

Red Velvet Pancakes

Details

Time
40 minutes
Skill Level
Beginner
Yields
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
COOK TIME
20 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 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
    eggs
  • 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)

Directions

Equipment Needed 
stovetop Stovetop
skillet or griddle Skillet or Griddle
microwave Microwave
1

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

2

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.

3

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.

4

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.

Tip

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

5

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.

6

Serve pancakes with drizzle of glaze and sprinkle of raspberries.

Tip

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