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

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Enjoy a Bold Breakfast with my signature Red Velvet Pancakes with Cream Cheese Frosting & Maple Pecan Sauce. 


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!

Watch more Bold Baking Breakfast Episodes:

4.63 from 8 votes
Pancakes, Red velvet pancakes,Buttermilk pancakes, cinnamon roll pancakes, best ever pancake recipe, American Pancake recipes,Crepe recipes, french recipes, Pancake tuesday, Shrove Tuesday pancakes, pancake recipes,Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes
Red Velvet Pancakes
Prep Time
15 mins
Total Time
15 mins
 
Course: Breakfast
Cuisine: American
Servings: 10
Author: Gemma Stafford
Ingredients
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
Instructions
First, make the Maple Pecan Sauce:
  1. Melt the butter and add the pecan halves. Cook for about 3 minutes, stirring constantly, until the pecans are well toasted.
  2. 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.
  3. 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.
  4. Add a pinch of salt.
  5. 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:
  1. Place the cream cheese, vanilla and sugar in bowl of your stand mixer or hand mixer
  2. Beat the ingredients until the cream cheese is smooth
  3. Add in the cream and continue to beat until the mix thickens, around 2 minutes and refrigerate.
For the Pancake Batter:
  1. Measure all the dry ingredient into a large bowl and whisk well together to break down lumps
  2. Next, melt your butter, this way it is not hot when you add it into the mix
  3. In a separate jug mix the buttermilk, eggs, vanilla and food coloring.
  4. 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.
  5. Refrigerate for 15 minutes
Cook off your Pancakes:
  1. 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.
  2. 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
  3. 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
  4. Turn the pancakes over and cook on the second side for roughly 2 minutes.
  5. 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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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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60 Comments

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  1. Aditi on May 22, 2019 at 5:45 am

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

    Regards
    Aditi

    • Gemma Stafford on May 23, 2019 at 3:18 am

      Hi Aditi,
      yes! two things. Pureed banana, if you like the flavor of banana that will be delicious.
      Yogurt, Greek or strained yogurt will be good. You can try this using nut milks too, experiment, you will get it right for you,
      Gemma 🙂

  2. Shareeba on April 18, 2019 at 7:28 am

    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

    • Gemma Stafford on April 19, 2019 at 2:22 am

      Hi there,
      It is 1 & 3/4 cups. If oyu look at the weight it will help you (8ozs/226g).
      I hope this helps,
      Gemma 🙂

      • Shareeba on April 20, 2019 at 1:02 pm

        Thank you so much ,sorry for posting twice.

  3. sascrivens on February 18, 2019 at 1:04 pm

    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!

    • Gemma Stafford on February 18, 2019 at 4:53 pm

      I am delighted to hear that! Thank you for the lovely message!

    • Shareeba on April 18, 2019 at 1:04 pm

      Hi ,i am not sure about the flour measurement ,is it 1 and 3/4 cup or just 3/4 th cup and also the measurement of butter milk .. can you please clarify

      • Gemma Stafford on April 20, 2019 at 2:21 am

        Hi there,
        I thought responded to this yesterday.

        1 ¾ cups (8oz) A.P Flour (This is 1 & 3/4)
        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 (This is 1 & 1/4)
        2 Eggs , large
        1 tsp Vanilla Extract
        1 tbsp Red Food Coloring
        ½ stick (2oz) Butter, melted
        I hope this helps,
        Gemma 🙂

  4. Joygeraldine on February 5, 2019 at 1:09 pm

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

    • Gemma Stafford on February 5, 2019 at 3:57 pm

      😀 I am delighted to hear that! Thank you!

  5. Fatimah Batool on February 5, 2019 at 8:58 am

    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:).

    • Gemma Stafford on February 5, 2019 at 4:15 pm

      Hi there, i suggest you use buttermilk for a better texture. Enjoy!

  6. Clara on August 28, 2018 at 9:25 pm

    Can you make the pancake batter the night before?

    • Gemma Stafford on August 28, 2018 at 9:39 pm

      Yes but it’s really best if you use it shortly after making it 🙂

      Best,
      Gemma.

  7. FarishtaSakib on May 28, 2018 at 7:04 am

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

    • FarishtaSakib on May 28, 2018 at 7:08 am

      Also, I am writing a soon to be published recipe book where almost more than half of the dessert section is filled with your full proof recipes!!

      • Gemma Stafford on May 28, 2018 at 7:47 am

        Hi there Farishta,
        I am making the assumption that you are self publishing your book. I also think you will know that plagiarism is a big ‘sin’. This means that if you use other peoples work you have to say so. Let me know what your intention is in relation to your book, how it is being published etc. I wilsh you well,
        Gemma 🙂

        • FarishtaSakib on May 29, 2018 at 12:19 pm

          Oh no i m aware of plagiarism & i will be giving credits to all chefs/youtubers i will be taking inspirations from. My book is called “Recipe Addons”. Moreover, I will be going through all procedures before publishing since it will be published internationally. Hope that’s fine😊.

          • Gemma Stafford on June 1, 2018 at 3:14 am

            Hi there,
            Good for you. What you are doing then is CURATING a collection of recipes by other creators. I wish you well,
            Gemma 🙂

    • Gemma Stafford on May 28, 2018 at 7:47 am

      Thank you Farishta,
      I am happy to hear this,
      Gemma 🙂

      • FarishtaSakib on June 2, 2018 at 8:42 am

        Thank you & yes that’s what my book is exactly about. It is a collection of all great cooks: professional chefs & home cooks.

  8. judy on October 14, 2017 at 4:18 am

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

    • Gemma Stafford on October 16, 2017 at 3:57 am

      Hi Judy,
      I am not sure what you mean! What is flavorless? I cannot recall any comments saying this about this recipe. There are eggs in this batter, here is the recipe:
      Pancake Batter:
      1 ¾ cups (8oz) A.P Flour
      2 tbsp (½ oz) Cocoa Powder, unsweetened and sifted
      3 tbsp (2 oz) Sugar
      1 ½tsp Baking Powder
      ½ tsp Baking Soda
      1tsp 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
      For people who do not use eggs I suggest alternatives, but they are here, and usually part of a pancake recipe,
      Gemma 😉

    • Hadiya Firoz on November 28, 2017 at 7:17 pm

      Hi Gemma,
      That looks really good. I’m feeling hungry already. I think I’ll make that for mother’s day or for my mom’s birthday. I have been subscribed to your channel for almost 3y years and never missed a video. You are truely amazing. If I could I would give you a standing ovation. Thank you for all the amazing videos. I just have one suggestion, can you make a treat based off of a book or a movie, please. (Divergent please)

      • Gemma Stafford on November 30, 2017 at 6:39 am

        Thank you so much for your lovely message, Hadiya. I’m delighted you are apart of the community.

        I’ll see what I can do about a Divergent cake 🙂
        Gemma.

  9. Zoraiz on June 25, 2017 at 5:07 pm

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

    • Gemma Stafford on June 26, 2017 at 12:25 pm

      huh, I’m really surprised to hear that. With all the cocoa, vanilla and cinnamon I’m really surprised that you found them flavorless.

      Sorry to hear that.

  10. Abbie on May 20, 2017 at 3:54 pm

    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.

    • Gemma Stafford on May 22, 2017 at 2:27 pm

      Hi Abbie,

      Thank you so much for trying my recipes. I’m really delighted you like them. Thanks for being apart of the community :).

      Gemma.

  11. Joanna on February 18, 2017 at 5:39 am

    Hey Gemma! I love your recipes and I’m a very big fan of yours. Can you make a banana bread pancake with lemon glzed frosting?

    • Gemma Stafford on February 18, 2017 at 8:26 am

      Hi Joanna,
      This sounds delicious! I will add this suggestion to my list, thank you 🙂
      Gemma

  12. Thuy on January 7, 2017 at 7:09 pm

    Hi Gemma! How many red velvet pancakes according to this recipe? Thanks a lot!

    • Gemma Stafford on January 9, 2017 at 2:11 am

      Hi there,
      About 6 good sized ones, but it depends on how you make them,
      Gemma 🙂

  13. Rawan on August 15, 2016 at 6:42 am

    Can I use honey instead of maple syrup in the sauce

    Rawan?

    • Gemma Stafford on August 15, 2016 at 1:23 pm

      Hi Rawan,
      Yes you can but you must expect the flavor to be different,
      Gemma 🙂

  14. Tabinda on August 9, 2016 at 9:44 am

    Hi Gemma, how are you? I want to ask is that what is the difference between all-purpose flour, cake flour and whole wheat flour. I will appreciate it very much if you explain about them and can we use all- purpose flour instead of cake flour in recipes where there is mention cake flour. Thank you and i really love you and your recipes they are so easy and the way you always tell the substite also for ingredient really they are very helpful.

    • Gemma Stafford on August 10, 2016 at 1:50 pm

      Tabinda,
      This is a quick run through this subject, from various sources. There are many more flour types out there, this is just wheat flours:
      Flours:
      All-Purpose Flour is a blend of hard and soft wheat It is usually translated as “plain flour.” All-Purpose Flour has 8% to 11% protein (gluten). All-purpose flour is one of the most commonly used flours in the United States. It does not contain a raising agent.
      Cake Flour is a fine-textured, soft-wheat flour with a high starch content. It has the lowest protein content of any wheat flour, 8% to 10% protein (gluten). (Adding cornflour to all-purpose flour, reduces the gluten, and softens the flour).
      Pastry Flour also is made with soft wheat and falls somewhere between all-purpose and cake flour in terms of protein content and baking properties. Pastry flour (also known as cookie flour) has a protein (gluten) of 9% to 10%
      Self-Raising flour, is a low-protein flour with salt and leavening (baking powder) already added. It’s most often recommended for biscuits and some quick breads, but never for yeast breads. Recipes that call for self-rising flour do not usually call for the addition of salt or leavening agents.
      Whole-Wheat Flour (Low Gluten) – Also called graham flour. It is made from the whole kernel of wheat and is higher in dietary fiber and overall nutrient content than white flours. It does not have as high a gluten level, so often it’s mixed with all-purpose or bread flour when making yeast breads. Whole wheat flour is equivalent to British whole meal flour.
      Spelt Flour (Low Gluten) – One of the most popular and widely available of alternative baking flours. It is an ancient grain of the wheat family, but the fats are more soluble and the nutritional content higher than traditional wheat flour. People who have issues with wheat digestion, but are not gluten intolerant often do well with Spelt. Spelt flour has a nutty and slightly sweet flavor. It does contain gluten and is a popular substitute for wheat in baked goods.
      Bread Flour is white flour made from hard, high-protein wheat. It has more gluten strength and protein content than all-purpose flour. Bread flour has 12% to 14% protein (gluten). This is the best choice for yeast products.
      Gemma 🙂

  15. Rawan on July 4, 2016 at 11:50 am

    Can I use whole milk instead of heavy cream in the cream frosting. Please answer

    • Gemma Stafford on July 6, 2016 at 11:16 am

      For the best results I recommend using heavy cream but I’m sure whole milk will work fine too. Good luck and let me know how it turns out 🙂

      • Rawan on July 8, 2016 at 4:31 am

        Okay. Can I use whipping cream

        • Gemma Stafford on July 9, 2016 at 1:24 pm

          Hi Rawan,
          Sure you can! you decide what will suit you and your family,
          Gemma 🙂

  16. Aisha on June 27, 2016 at 1:15 am

    Hi Gemma.
    Do you know why the video for this recipe isn’t available?

    • Gemma Stafford on June 27, 2016 at 9:56 pm

      Hi Aisha,

      So sorry I have no idea what happened but I just fixed it there now so it’s ready for you.

      Thanks for letting me know.
      Gemma.

  17. Jeswin viegas on March 18, 2016 at 7:43 am

    I love red velvet

    • Gemma Stafford on March 18, 2016 at 12:30 pm

      Hi Jeswin,
      Me too! yum,
      Gemma 🙂

  18. Aalaa magdy on February 11, 2016 at 5:06 am

    Hi Gemma, i am 15 and I love all your recipes and I tried the Oreo ice cream and it was amazing and I want more and more ice cream recipes (I am from Egypt )

    • Gemma Stafford on February 18, 2016 at 10:45 am

      Thank you so much, Aalaa. Really glad you like my ice cream recipes. Stay tuned for more 🙂

  19. Parminder on February 8, 2016 at 9:50 pm

    Hey Gemma, what we can use in place of eggs while making RED VELVET PANCAKES and what are the other options for RED color

    • Gemma Stafford on February 9, 2016 at 12:34 pm

      Hum, that’s tough because I think the eggs in pancakes do contribute to their texture. Here is a chart I like to use. . You can use a concentrated beet juice for color or look online for a natural food color. Good luck 🙂

  20. Matheus on January 14, 2016 at 4:22 pm

    Hi Gemma, I live in Brazil and Im dying to do this frosting.
    But we don’t have heavy cream (at least not with that name)
    there is something that could be substitute in this case ?

    And also could write the measurements for your recipes in the metric system as well?
    everytime I Try to convert Ounces and everything, my recipes don’t come out right? 🙁

    Loving you channel BTW <3

    Lots of Love from brazil

    • Gemma Stafford on January 14, 2016 at 8:18 pm

      Thanks so much for visiting my website. You can use heavy, whipping or all-purpose cream for this recipe. Hope this helps 🙂

  21. jenny on January 6, 2016 at 10:12 pm

    can we use whipping cream instead of heavy cream

    • Gemma Stafford on January 7, 2016 at 2:43 pm

      Sure, that should work fine. Thanks so much for visiting my website, Jenny 🙂

  22. Gwen on July 14, 2015 at 6:15 pm

    Hey Gemma!!! I love all things red velvet and these look great. However I was wondering in place of buttermilk could you use distilled white vinegar and regular milk? If you can what is the ration of milk to vinegar? Is it possible to use other types of vinegar, like Apple cider vinegar? Thank you so much!!

    • Gemma Stafford on July 18, 2015 at 8:59 pm

      Hi Gwen, You can use 1 cup (8oz) milk and 2 tablespoons of vinegar or lemon juice. Let it sit for 30 min at room temp. then use 🙂

  23. Whitney Wermund on July 14, 2015 at 4:54 am

    Hey Gemma, can you a lemon blueberry pancake recipe w/ delicious berry sauce, whipped cream and fresh berries? 🙂

    • Gemma Stafford on July 15, 2015 at 6:20 pm

      I have a buttermilk pancake recipe, have you seen that? You can add blueberries to that 🙂 I was an early video if you look on my channel

  24. Katie on June 6, 2015 at 9:10 am

    Hi Gemma!!
    I’m only 12, but I loved all of your pancakes and waffles so much! Do you think you can show us how to make some more good breakfast options? Thanks a million!

    -Katie

    • Gemma Stafford on June 6, 2015 at 11:28 am

      Hi Katie! Thank you for your note and I’m glad you’re enjoying my Bold Baking Breakfast recipes. Have you seen my Breakfast series featuring Homemade Granola, Bacon & Cheddar Waffles & Baked Eggs (https://www.biggerbolderbaking.com/category/Bold-Baking-Breakfast/)? Also, stay tuned for this next Thursday’s episode for a NEW breakfast treat I think you’ll really enjoy. Thank you for watching! 🙂

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