Red Velvet Cinnamon Roll Pancakes
These red velvet cinnamon roll pancakes are the perfect way to celebrate Valentine’s Day with your loved ones. They feature a stack of soft, fluffy, tender red velvet pancakes laced with caramelized cinnamon sugar swirls and finished with a lush cream cheese glaze. Use a heart mold to make them extra fun, and serve with a dusting of powdered sugar for pure enjoyment.
Tasty Team
80% would make again
Total Time
40 minutes
40 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Total Time
40 minutes
40 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Ingredients
for 8 pancakes
Red Velvet Pancakes:
- 2 cups all-purpose flour
- 6 tablespoons granulated sugar
- 2 tablespoons baking powder
- 2 tablespoons cocoa powder
- 1 teaspoon kosher salt
- ¾ cup whole milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ½ teaspoons apple cider vinegar
- ¼ cup (1/2 stick) unsalted butter, melted
- 2 teaspoons red gel food coloring
- nonstick spray or butter, for greasing
- powdered sugar, for dusting (optional)
Cinnamon Roll Swirl:
- ¼ cup (1/2 stick) salted butter, softened
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Cream Cheese Glaze:
- 1 ½ cups powdered sugar
- 4 oz cream cheese, softened
- ¼ cup whole milk
Nutrition Info
- Calories 431
- Fat 18g
- Carbs 60g
- Fiber 1g
- Sugar 30g
- Protein 7g
Estimated values based on one serving size.
Preparation
- Make the pancake batter: In a medium bowl, whisk together the flour, sugar, baking powder, cocoa powder, and salt until well combined. Set aside.
- In a large bowl, whisk together the milk, eggs, vanilla, and vinegar until smooth. Stream in the melted butter, whisking continuously, until incorporated. Add the red food coloring and mix until well blended.
- Pour the dry ingredients into the wet ingredients and whisk until just combined. The batter will be slightly lumpy. Set aside.
- Make the cinnamon roll swirl: In a small bowl, add the butter, sugar, cinnamon, and 1 tablespoon of the pancake batter. Mix with a spoon until smooth. Transfer to a small plastic sandwich bag (or piping bag) and snip a corner off to create a small hole.
- Heat a large skillet over medium heat and grease with nonstick spray or butter. If using a mold, spray the inside of the mold with nonstick spray and place onto the skillet to allow it to heat up before adding the pancake batter.
- Use a ⅓ cup measure to pour the pancake batter into the mold on the skillet. If not using a mold, pour the batter directly onto the skillet. Gently pipe the cinnamon roll mixture in a swirl into the pancake batter, pushing slightly so it sits in the batter. Cook for 3-4 minutes, until bubbles appear on the surface. Carefully flip the pancake over and cook for another 2-3 minutes, until cooked through. Repeat with the remaining pancake batter and cinnamon swirl mixture.
- Make the glaze: In a medium bowl, beat together the powdered sugar, cream cheese, and milk with a hand mixer until smooth.
- Stack the pancakes on plates. Drizzle with the glaze and dust with the powdered sugar.
- Enjoy!
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