Red Velvet Pancakes with Cream Cheese Topping

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These lightened-up red velvet pancakes are made with a blend of white whole wheat flour and all purpose, then topped with a light cream cheese topping. I adore red velvet, so I can’t think of a more fitting time to make red velvet pancakes, then for Valentine’s Day!

These lightened-up red velvet pancakes are made with a blend of white whole wheat flour and all purpose, then topped with a light cream cheese topping.  I adore red velvet, so I can't think of a more fitting time to make red velvet pancakes, then for Valentine's Day!Red Velvet Pancakes with Cream Cheese Topping

More great Valentine’s Day holiday pancakes are Heart Shaped Chocolate Chip Banana Pancakes, Brownie Batter Pancakes, and No- Bake Strawberries and Cream Crepe Pie.

I don’t eat pancakes every day, instead I save them for special occasions, like holidays, birthdays and blizzards! This weekend Nemo hit the North East, which kept most of us indoors or digging our way out. We got around 8 to 10 inches which wasn’t too bad, my daughter was really excited to finally use her snow suit and sled.

These lightened-up red velvet pancakes are made with a blend of white whole wheat flour and all purpose, then topped with a light cream cheese topping.  I adore red velvet, so I can't think of a more fitting time to make red velvet pancakes, then for Valentine's Day!

While my daughter and husband played outside in the snow, I decided to test out these pancakes. My puppy wanted no part of the snow, so he found a cozy blanket and just laid around all morning.

These lightened-up red velvet pancakes are made with a blend of white whole wheat flour and all purpose, then topped with a light cream cheese topping.  I adore red velvet, so I can't think of a more fitting time to make red velvet pancakes, then for Valentine's Day!

I spent quite a bit of time testing these pancakes out to get them just right. Finally after my third attempt I got them perfect! Fluffy, with just the right amount of sweetness. This was modified from my whole wheat pancake recipe, I simply added some cocoa powder and food coloring and since this is topped with a cream cheese topping rather than maple, I felt the batter needed to be sweetened a bit, so I added a touch more sugar.

These lightened-up red velvet pancakes are made with a blend of white whole wheat flour and all purpose, then topped with a light cream cheese topping.  I adore red velvet, so I can't think of a more fitting time to make red velvet pancakes, then for Valentine's Day!

My husband, was my taste tester and tasted each and every round until we got a winner.

These lightened-up red velvet pancakes are made with a blend of white whole wheat flour and all purpose, then topped with a light cream cheese topping.  I adore red velvet, so I can't think of a more fitting time to make red velvet pancakes, then for Valentine's Day!

If you’re watching your sugar intake, you can certainly substitute the sugar for Stevia or Splenda, or whatever sweetener you prefer to use.

You can prepare the batter the day before and keep it refrigerated for up to 2 to 3 days. The cream cheese topping will also last about 3 days refrigerated.

I used my heart shaped pancake molds which only makes one at a time, so if you plan on doing this and making a lot, I recommend buying more than one mold. It also tends to stick so spraying the mold first helps prevent this.

These lightened-up red velvet pancakes are made with a blend of white whole wheat flour and all purpose, then topped with a light cream cheese topping.  I adore red velvet, so I can't think of a more fitting time to make red velvet pancakes, then for Valentine's Day!
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5 from 1 vote
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Red Velvet Pancakes with Cream Cheese Topping

231 Cals 7 Protein 43 Carbs 4 Fats
Total Time: 45 mins
Yield: 5 servings
COURSE: Breakfast, Brunch
CUISINE: American
These lightened-up red velvet pancakes are made with a blend of white whole wheat flour and all purpose, then topped with a light cream cheese topping.  I adore red velvet, so I can't think of a more fitting time to make red velvet pancakes, then for Valentine's Day!

Ingredients

For the cream cheese topping (makes 3/4 cup):

  • 2 oz 1/3 less fat cream cheese, recommended: Philadelphia
  • 3 tbsp plain fat free yogurt
  • 3 tbsp honey
  • 1 tbsp fat-free milk

For the pancakes:

  • 1/2 cup white whole wheat
  • 1/2 cup unbleached all purpose
  • 2 1/4 tsp baking powder
  • 1/2 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/4 cup raw sugar, Splenda or Stevia would work
  • 1 large egg
  • 1 cup + 2 tbsp fat free milk
  • 1 tsp vanilla
  • 1/2 tsp red paste food coloring, I used Wilton no-taste paste
  • cooking spray

Instructions

  • Combine the cream cheese topping ingredients, set aside.
  • Mix the flours, baking powder, cocoa powder, sugar, and salt in a large bowl.
  • In another dissolve the food coloring with the milk; whisk in egg and vanilla.
  • Combine the wet and dry ingredients until there are no more dry spots, careful not over mix.
  • Heat a large non-stick griddle pan on medium-low heat. When hot, lightly spray with oil to coat and pour 1/4 cup of pancake batter onto the pan.
  • When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.
  • To serve, place two pancakes on each plate, then top with about 2 1/2 tbsp of cream cheese topping.
  • Yields 10 pancakes.

Nutrition

Serving: 2pancakes + cream cheese topping, Calories: 231kcal, Carbohydrates: 43g, Protein: 7g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 46.5mg, Sodium: 436mg, Fiber: 2g, Sugar: 24g
WW Points Plus: 6
Keywords: red velvet pancake recipe, red velvet pancakes, Red Velvet Pancakes with Cream Cheese Topping, valentine's day breakfast, whole wheat pancakes
These lightened-up red velvet pancakes are made with a blend of white whole wheat flour and all purpose, then topped with a light cream cheese topping.  I adore red velvet, so I can't think of a more fitting time to make red velvet pancakes, then for Valentine's Day!

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77 comments

  1. Have you tried using beet juice or powder instead of food coloring?

  2. I stumbled on it now because I was searching for a way to use up leftover cream cheese. This is delicious! I didn’t have any pancake molds and they came out just fine, a bit thin but still very tasty. I didn’t have any plain yogurt, so I made the frosting with 4 oz of the cream cheese instead of 2, plus regular amount of milk and honey, and it came out a good consistency. Will definitely make again.

  3. Today is my niece's 5th birthday. I asked her what she wanted for breakfast and she said, "It's my day! I want pancakes, please." So I thought it'd be a perfect opportunity to make these. They were a hit!

  4. Would whole wheat pastry flour work in place of regular whole wheat flour?

  5. I made these YUMMY pancakes today for breakfast. They were so easy to make and amazingly really good. I usually make pancakes from boxes but this will change my mind. I omitted the red paste and substituted Almond Milk and they turned out so good I personally ate them as is with no topping or syrup or anything. I would make these as a snack too. Thank you Gina!

  6. I made these for Valentine's dinner and we all loved them!!! My batter was a bit thin (and I didn't have a heart mold), so due to my dumb electric cooktop, I mostly had amoeba-shaped pancakes, but they tasted great! I could definitely taste the hint of cocoa. The cream cheese topping is AMAZING!!! You should bottle that stuff and sell it – I'm eating the extra with EVERYTHING! 🙂 Thanks again for another winner, Gina!

  7. Until I whipped the topping with a hand mixer I was not getting a creamy topping like I was expecting. Next time I may add a little powdered sugar & less honey to thicken it up more. The pancakes & topping were delicious! And just a note for someone just trying the recipe, the longer the topping sat, the thicker it became. Enjoy!

  8. Made these for my husband for Valentine's breakfast today, since red velvet cake is his favorite dessert. They were delicious!

    I made the batter and frosting ahead of time–the frosting wasn't mixing well with just a spoon so I threw everything in a mini food processor, and the frosting came out creamy and perfect. I made regular-size pancakes and used a heart-shaped cookie cutter to make them cute little hearts. Perfect!

  9. I made the batter and topping last night, and then cooked them up this morning — they came out great!

    I would definitely recommend softening the cream cheese first, though. My sauce came out kind of chunky because I wasn't ablle to fully incorporate the cream cheese….

    I was a little concerned about the texture of the batter — it was very thin and a little frothy, but they came out just fine!

  10. I made these for pancake tuesday and my son loved them, especially the cream cheese topping. I usually make your banana chocolate chip pancakes for breakfast, these were fun.

  11. wow, these pancakes look amazing! definitely going to try them tomorrow, thank you!!

  12. Gina, would coconut flour work instead (or has anyone tried these with coconut flour)? Thanks! Love your website 🙂

  13. This is my first recipe from this blog. This is what I found when I made these this morning.
    Pancakes: I used 1/2 cup whole wheat as I did not have white whole wheat. I used 1/4 baking Splenda and liquid food coloring, a bit less than 1/4 tsp. Also didn't have a mold so made them just round on a griddle. I though they tasted like pancakes. There was, in my opinion, no specific red velvet flavor. I find this to be the case with most "home made" red velvet recipes. Guess I will keep searching for the perfect one. Also, in my hands, the pancakes were kinda chewey.
    Topping: runnier than I expected. Tasted more like honey than cream cheese. If I try these again, will use a different low fat cream cheese topping.
    Overall, not sure they're worth the effort. The pictures were cute though!!

  14. These look awesome! I think I am going to have to wake up early tomorrow and make these for Valentine's Day!