Red Velvet Sweetheart Pancakes with Cream Cheese Glaze



1 4 oz. pkg of cream cheese, softened
1 cup confectioner’s sugar, sifted
1 tsp. vanilla
1 tbsp. milk, as needed


1 ½ c all-purpose flour
2 tbsp. white sugar
2 tsp. baking powder
1 tbsp. unsweetened cocoa powder
1 tsp. salt
2 eggs
¼ c milk
1 c buttermilk
1 tsp. vanilla
1 tsp. white vinegar
2 tsp. red food coloring
¼ c melted butter


Prepare glaze by beating the cream cheese, confectioner’s sugar and 1 t of vanilla until smooth. Thin with 1 T of milk as needed to achieve a smooth consistency. Set aside.

Whisk flour and other dry ingredients until blended. Set aside.

In a separate bowl, whisk the eggs until smooth. Whisk in ¼ c milk with the buttermilk, vanilla, vinegar & food coloring.

Stir in the flour mixture until moist. Drizzle in the melted butter and stir until butter has incorporated and small lumps of flour remain.

Heat a lightly oiled griddle over med-high heat. Using a heart shaped ring mold (mine are silicone), drop batter by spoonfulls into the mold, and cook until bubbles form and the edges are dry. Flip and remove the mold after it sets. Serve drizzled with the glaze.