Red Velvet Pancakes w/ Cream Cheese Frosting and Maple Pecan Sauce

4.69 from 19 votes
Enjoy a Bold Breakfast with my signature Red Velvet Pancakes with Cream Cheese Frosting & Maple Pecan Sauce. 
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Hi Bold Bakers!

I’m excited to share one of my top secret recipes: Red Velvet Pancakes with Cream Cheese Frosting & Maple Pecan Sauce. Imagine layers of fluffy red velvet pancakes topped with a tangy cream cheese frosting and a rich maple pecan sauce. Now watch, bake, eat and enjoy!

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Red Velvet Pancakes

4.69 from 19 votes
Enjoy a Bold Breakfast with my signature Red Velvet Pancakes with Cream Cheese Frosting & Maple Pecan Sauce. 
Author: Gemma Stafford
Servings: 10
Prep Time 15 minutes
Total Time 15 minutes
Enjoy a Bold Breakfast with my signature Red Velvet Pancakes with Cream Cheese Frosting & Maple Pecan Sauce. 
Author: Gemma Stafford
Servings: 10


Maple Pecan Sauce

  • 2 sticks (½ lb) Butter
  • 1 cup (4 oz) Pecan halves, toasted
  • 1 cup (8oz) Real Maple Syrup
  • 1 ½ tbsp Vanilla Extract
  • 2 ½ tbsp Water
  • a pinch Kosher Salt

Cream Cheese Frosting

  • 4 oz Cream Cheese , softened
  • ¼ cup (2floz) Heavy Cream
  • 2 tbsp Sugar
  • 1 tsp Vanilla

Pancake Batter

  • 1 ¾ cups (8oz) A.P Flour
  • 2 tbsp (½ oz) Cocoa Powder, unsweetened and sifted
  • 3 tbsp (2 oz) Sugar
  • 1 ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Cinnamon , ground
  • 1 tsp Kosher Salt
  • 1 ¼ cup Buttermilk
  • 2 Eggs , large
  • 1 tsp Vanilla Extract
  • 1 tbsp Red Food Coloring
  • ½ stick (2oz) Butter, melted


First, make the Maple Pecan Sauce:

  • Melt the butter and add the pecan halves. Cook for about 3 minutes, stirring constantly, until the pecans are well toasted.
  • When the butter begins to foam around the pecan halves, add the maple syrup all at once. Continue to cook the butter-syrup mixture until it is hot and bubbly.
  • Momentarily remove the pan from the heat and carefully add the vanilla extract and the water; incorporating with a whisk or wooden spoon. Return the pan to the heat and cook the mixture for a 3-4 more minutes; until the mixture is hot and thickens slightly.
  • Add a pinch of salt.
  • As it cools, it will "break" on you; meaning the syrup and butter will separate. Just give it a good stir before saucing the pancakes.

Cream Cheese Frosting:

  • Place the cream cheese, vanilla and sugar in bowl of your stand mixer or hand mixer
  • Beat the ingredients until the cream cheese is smooth
  • Add in the cream and continue to beat until the mix thickens, around 2 minutes and refrigerate.

For the Pancake Batter:

  • Measure all the dry ingredient into a large bowl and whisk well together to break down lumps
  • Next, melt your butter, this way it is not hot when you add it into the mix
  • In a separate jug mix the buttermilk, eggs, vanilla and food coloring.
  • Add the buttermilk mixture to the dry ingredients. Stir until mostly combined. Add the melted butter to the batter; folding gently. Take care not to over mix your batter. The batter will be very thick.
  • Refrigerate for 15 minutes

Cook off your Pancakes:

  • Pre-heat a non-stick pan over medium-low heat. If you are using a non-stick electric griddle, set the electric griddle temperature a little under 325°F.
  • For each pancake, scoop a heaped spoonful ( ¼ cup). Thin with your spoon if very thick, but not too much. it is supposed to be a thick batter
  • Cook the pancakes on the first side until they puff up and are full of bubbles and the edges begin to look dry; about 4 minutes
  • Turn the pancakes over and cook on the second side for roughly 2 minutes.
  • Serve the finished pancakes hot with a big dollop of cream cheese frosting and drizzle over the maple pecan sauce. Enjoy!!!!


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5 years ago

Hello Gemma!
I just want to say Thank you! My girls love watching your videos. This brings us closer together all the time.

4 years ago

Dear Gemma,
Can you suggest a substitute for egg to make pancake?
Thank you


5 years ago

Hi ,o don’t understand the quantity of flour to be added ,is it 1 and 3/4th cup or just 3/4 cup??s

5 years ago

Hello Gemma and thank you for a wonderful recipe. My husband and I had your red velvet pancakes for dinner on Valentine’s Day and they were delicious! Will definitely be making these again!

Fatimah Batool
5 years ago

Hi Gemma! I am a new member of your page and I am thinking of trying your red velvet pancakes this Valentine. I just needed to ask can I use normal milk instead of butter milk ? Will share review after trying:).

5 years ago

Can you make the pancake batter the night before?

5 years ago

Gemma I have tried making the red velvet pancakes & they turned out soo delicious! Your recipes never disappoints me????

6 years ago

few comments says it’s flavorless, can i add egg (how many?) perhaps to add flavor before i try it. thanks

6 years ago

I also tried these but ended in a bit salty and flavor less pancakes

6 years ago

Hi! Great recipe, I loved it! The pancakes didn’t have a lot of flavor, so I added a little more cinnamon and some more cocoa. I love the frosting, it was so easy to make, and it was very tasty! Ps. I really like the videos you post, they’re very helpful and descriptive.

This Recipe Made By Bold Bakers

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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