Red Velvet Pancake

Red Velvet Pancake Stack with Cream Cheese Filling & Raspberry Sauce

Fluffy red velvet pancakes layered with a silky cream cheese filling and finished with a bright, homemade raspberry sauce. Rich, slightly tangy, and absolutely indulgent.

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Ingredients

Red Velvet Pancakes

1 ½ cups all-purpose flour

2 tbsp granulated sugar

1 tbsp cocoa powder

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup buttermilk (or milk + 1 tbsp vinegar)

1 large egg

2 tbsp melted butter or vegetable oil

1 tsp vanilla extract

1 tsp red food coloring (gel or liquid)

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Cream Cheese Filling

8 oz (225 g) cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

2–4 tbsp milk or heavy cream (for desired consistency)

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Raspberry Sauce

1 ½ cups fresh or frozen raspberries

⅓ cup granulated sugar

1 tbsp lemon juice

1 tsp cornstarch + 1 tbsp water (optional, for thicker sauce)

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For Garnish

Fresh raspberries

Powdered sugar (optional)

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Instructions

1. Make the Pancake Batter
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk buttermilk, egg, melted butter, vanilla, and red food coloring.
4. Pour wet ingredients into dry ingredients and whisk just until combined. Do not overmix.

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2. Cook the Pancakes
3. Heat a non-stick skillet or griddle over medium heat and lightly grease.
4. Pour about ¼ cup batter per pancake.
5. Cook until bubbles form on the surface (about 2 minutes), then flip and cook another 1–2 minutes.
6. Set aside and keep warm.

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3. Prepare the Cream Cheese Filling
4. Beat cream cheese until smooth and creamy.
5. Add powdered sugar and vanilla, mixing well.
6. Gradually add milk or cream until smooth and spreadable.

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4. Make the Raspberry Sauce
5. In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.
6. Cook for 5–7 minutes, stirring gently, until raspberries break down.
7. Optional: Add cornstarch mixture to thicken, cook 1 more minute.
8. Remove from heat and let cool slightly.

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5. Assemble
6. Place one pancake on a plate.
7. Spread a generous layer of cream cheese filling.
8. Add another pancake and repeat layers.
9. Pour warm raspberry sauce over the top.
10. Garnish with fresh raspberries and a dusting of powdered sugar.

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Tips

For extra fluffiness, let batter rest 5 minutes before cooking.

Sauce can be strained for a smoother finish.

Serve warm for best texture and flavor.