Red Velvet Pancakes - Kraft Recipes Top
Comida Kraft
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Red Velvet Pancakes

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8 servings, 2 pancakes each

Wake up to delicious Red Velvet Pancakes! For something extra, drizzle Red Velvet Pancakes with maple-flavored syrup and sprinkle with toasted pecans.

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What You Need

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Make It

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  • Mix cream cheese, 1/4 cup sour cream, 3 Tbsp. milk and 2 Tbsp. sugar until blended; set aside.
  • Combine flour, baking powder and baking soda in large bowl. Beat eggs and remaining sugar in medium bowl with mixer until thick and lemon colored. Add remaining sour cream, remaining milk, butter, chocolate, food coloring, vanilla and vinegar; beat until blended. Add to flour mixture; gently stir just until blended.
  • Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake. Spread to 4-inch diameter, if needed. Cook until bubbles form on tops, then turn over to brown other sides.
  • Serve drizzled with cream cheese mixture.

Special Equipment Needed

Serving Suggestion

Serve with your favorite cut-up fresh fruit.


For a less fluffy pancake, omit mixer. Whisk eggs with remaining sugar, remaining sour cream, butter, chocolate, food coloring, vanilla and vinegar until blended. Stir into dry ingredients. Continue as directed.

Special Extra

Drizzle cream cheese topped pancakes with maple-flavored or pancake syrup and sprinkle with chopped toasted PLANTERS Pecans.


  • 8 servings, 2 pancakes each

Nutritional Information

Serving Size 8 servings, 2 pancakes each
Calories 410
Total fat 21g
Saturated fat 12g
Cholesterol 110mg
Sodium 260mg
Carbohydrate 50g
Dietary fiber 1g
Sugars 26g
Protein 8g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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