Best 5 Ihop Red Velvet Pancake Recipes

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Indulge in a delightful breakfast treat with our irresistible Red Velvet Pancakes, offering a unique twist to the classic pancake experience. These pancakes are bursting with red velvet flavor, boasting a vibrant red color and a soft, fluffy texture that will tantalize your taste buds. Accompanied by a luscious cream cheese frosting, these pancakes are elevated to a new level of decadence.

In addition to the Red Velvet Pancakes, this article presents a delightful collection of pancake recipes that cater to diverse preferences and dietary needs. From the classic Buttermilk Pancakes, perfect for a traditional breakfast indulgence, to the hearty and protein-packed Oatmeal Pancakes, there's something for everyone.

For those seeking a healthier option, the article features delectable Whole Wheat Pancakes, crafted with wholesome whole wheat flour for a nutritious start to your day. If you have a sweet tooth, the decadent Chocolate Chip Pancakes are sure to satisfy your cravings with their rich chocolatey flavor and gooey chocolate chips.

For those with dietary restrictions, the article offers gluten-free and vegan pancake recipes. The Gluten-Free Pancakes provide a delicious alternative for individuals with gluten sensitivities, while the Vegan Pancakes cater to those following a plant-based diet, ensuring that everyone can enjoy these delightful treats.

With step-by-step instructions and helpful tips, this article equips you with the knowledge and confidence to create an array of mouthwatering pancakes that will impress your family and friends. Whether you're a seasoned pancake enthusiast or a novice cook, you'll find the perfect recipe to satisfy your cravings and make every breakfast a special occasion.

Let's cook with our recipes!

RED VELVET PANCAKES



Red Velvet Pancakes image

Red Velvet isn't just for dessert anymore. These decadent pancakes are delicious with mascarpone spread and some maple syrup.

Provided by dkitsuen

Categories     Breakfast and Brunch     Pancake Recipes

Time 35m

Yield 4

Number Of Ingredients 17

½ cup mascarpone cheese
¼ cup creme fraiche
2 tablespoons white sugar
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
1 large egg
¾ cup buttermilk
¼ cup creme fraiche
1 tablespoon red food coloring
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted

Steps:

  • Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.
  • Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 44.8 g, Cholesterol 146.9 mg, Fat 35.2 g, Fiber 1.8 g, Protein 10 g, SaturatedFat 20.5 g, Sodium 439.4 mg, Sugar 19.3 g

RED VELVET PANCAKES



Red Velvet Pancakes image

These fluffy red pancakes are great on their own and even better decked out with sweetened cream cheese, a drizzle of maple syrup and toasted pecans.

Provided by Food Network Kitchen

Time 55m

Yield about 20 pancakes

Number Of Ingredients 19

4 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons whole milk
2 tablespoons confectioners' sugar
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Fine salt
2 large eggs
3/4 cup granulated sugar
1 1/4 cups buttermilk
1/2 cup melted and cooled unsalted butter, plus more for griddle
1/2 cup melted and cooled unsalted butter, plus more for griddle
2 teaspoons red food coloring
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
Maple syrup, for serving
Toasted, chopped pecans, for serving

Steps:

  • Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside.
  • Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated.
  • Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter. Pour 1/4-cupfuls of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed. Cook until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.
  • To serve, drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans.

RED VELVET PANCAKES WITH CREAM CHEESE GLAZE



Red Velvet Pancakes with Cream Cheese Glaze image

The first time I had these were at a very cute upscale Breakfast/Brunch Inn. Went home that very day and began recreating the amazing experience I had just had and I've come up with the following masterpiece!

Provided by Samantha Jones

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 16

1 (4 ounce) package cream cheese, softened
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
1 tablespoon milk, or as needed
1 ½ cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
2 eggs
¼ cup milk
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
2 teaspoons red food coloring
¼ cup melted butter

Steps:

  • Prepare the cream cheese glaze by beating the cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.
  • Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.

Nutrition Facts : Calories 597.4 calories, Carbohydrate 79.7 g, Cholesterol 158.6 mg, Fat 25.4 g, Fiber 1.7 g, Protein 13.2 g, SaturatedFat 15 g, Sodium 1099.4 mg, Sugar 41.4 g

RED VELVET PANCAKES



Red Velvet Pancakes image

Who doesn't love red velvet cake? These pancakes are my excuse to have this delectable treat for breakfast! We make it a tradition at Christmastime to have a lazy pancake breakfast and read the enchanting fables in Letters from Father Christmas penned by J.R.R. Tolkien for his children. -Sue Brown, West Bend, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 16 pancakes per batch.

Number Of Ingredients 11

10 cups all-purpose flour
1-1/4 cups sugar
2/3 cup baking cocoa
6 teaspoons baking soda
4 teaspoons baking powder
5 teaspoons salt
ADDITIONAL INGREDIENTS (for each batch):
2 cups buttermilk
2 eggs
2 tablespoons red food coloring
Butter and maple syrup

Steps:

  • In a large bowl, combine the first six ingredients. Place 2 cups in each of five resealable plastic bags or containers. Store in a cool, dry place for up to 6 months. Yield: 5 batches (10 cups mix)., To prepare pancakes: Pour mix into a large bowl. In a small bowl, whisk the buttermilk, eggs and food coloring. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup.

Nutrition Facts : Calories 619 calories, Fat 33g fat (17g saturated fat), Cholesterol 183mg cholesterol, Sodium 700mg sodium, Carbohydrate 64g carbohydrate (22g sugars, Fiber 1g fiber), Protein 16g protein.

RED VELVET PANCAKES WITH CREAM CHEESE TOPPING



Red Velvet Pancakes with Cream Cheese Topping image

Move over red velvet cake, its breakfast time with Red Velvet Pancakes made with Bisquick®! But wait, they wouldn't be complete without a wonderful rich and creamy cream cheese topping---yum!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 14

Number Of Ingredients 11

4 oz (half of 8-oz package) cream cheese, softened
1/4 cup butter, softened
3 tablespoons milk
2 cups powdered sugar
2 cups Original Bisquick™ mix
1 tablespoon granulated sugar
1 tablespoon unsweetened baking cocoa
1 cup milk
1 to 1 1/2 teaspoons red paste food color*
2 eggs
Powdered sugar, if desired

Steps:

  • In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
  • In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
  • For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  • Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.

Nutrition Facts : Calories 450, Carbohydrate 62 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 39 g, TransFat 2 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and tools you need. This will help you stay organized and prevent any scrambling.
  • Use Fresh Ingredients: The quality of your ingredients will greatly impact the taste of your pancakes. Whenever possible, use fresh fruits, vegetables, and dairy products.
  • Don't Overmix the Batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
  • Cook the Pancakes Over Medium Heat: Cooking the pancakes over medium heat will help them cook evenly without burning.
  • Flip the Pancakes Only Once: Flipping the pancakes too often will make them dry and tough. Flip them only once, when the edges are bubbly and the underside is golden brown.
  • Serve the Pancakes Immediately: Pancakes are best served immediately after they are cooked. If you need to keep them warm, place them in a preheated oven set to 200 degrees Fahrenheit.

Conclusion:

Red velvet pancakes are a delicious and festive breakfast treat that are perfect for any occasion. They are easy to make and can be customized with your favorite toppings. Whether you like them classic with butter and syrup, or loaded with fruit and whipped cream, red velvet pancakes are sure to please everyone at your table. So next time you're looking for a special breakfast recipe, give red velvet pancakes a try!

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