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Red Velvet Pancakes with Cream Cheese Topping

Red Velvet Pancakes

Move over red velvet cake, it's breakfast time with Red Velvet Pancakes made with Bisquick®! But wait, they wouldn't be complete without a wonderful rich and creamy cream cheese topping - yum!


Cream Cheese Topping

  • 4 ounces (half of 8-ounce package) cream cheese, softened
  • 1/4 cup butter, softened
  • 3 tablespoons milk
  • 2 cups powdered sugar


  • 2 cups Original Bisquick™ mix
  • 1 tablespoon granulated sugar
  • 1 tablespoon unsweetened baking cocoa
  • 1 cup milk
  • 1 to 1 1/2 teaspoons red paste food color*
  • 2 eggs
  • Powdered sugar, if desired


  1. In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth.
  2. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
  3. In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended.
  4. Heat griddle or skillet over medium-high heat (375 degrees F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
  5. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  6. Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.

Prep Time 20 min | Total Time 20 min | Servings 14

Nutrition Information: 1 Serving Calories 450 ( Calories from Fat 170) Total Fat 19g (Saturated Fat 10g, Trans Fat 2g) Cholesterol 100mg Sodium 560mg Total Carbohydrate 62g (Dietary Fiber 1g Sugars 39g ), Protein 7g

% Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 10%; Iron 8%

Exchanges: 2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat

Carbohydrate Choices:4

* Percent Daily Values are based on a 2,000 calorie diet

Recipe and photo credit (used with permission): Betty Crocker

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