Red Velvet Pancakes with Cream Cheese Fluff

A tall stack of red velvet pancakes layered with cream cheese fluff and topped with fresh strawberries.

Red Velvet Pancakes with Cream Cheese Fluff

These Red Velvet Pancakes stack fluffy cocoa kissed cakes with a marshmallow cream cheese fluff, an easy shortcut breakfast that eats like dessert.

Course Breakfast

Cuisine American

Keyword Red Velvet Pancakes

Prep Time 2

Cook Time 5

Total Time 7

Servings

Calories 168kcal

Author Jason Decker

Ingredients

For the frosting:

4 ounces cream cheese softened
7 ounces marshmallow fluff

Instructions

First, make the frosting by placing the cream cheese in a medium-sized bowl. Using an electric hand mixer, cream until smooth. Add the marshmallow fluff and mix to combine, set aside.
In a medium bowl, whisk together the Bisquick mix, sugar, and cocoa powder.
In a separate small bowl, whisk together the milk and eggs.
Add the wet mixture to the dry and mix it in until there are no lumps.
Add in food coloring to your desired red shade.
Heat a nonstick skillet over medium heat. Spray with cooking spray.
Pour slightly less than ¼ cup of batter onto the hot greased skillet. When bubbles start forming on top of the pancake and the edges are dry, flip it over about 2-3 minutes. Continue cooking until the other side is a slight golden brown, about another 2 minutes.
Place on a plate until all pancakes are done. Serve with cream cheese fluff, enjoy!

Notes

Recipe for the pancakes adapted from Betty Crocker.
Make sure to use the Original Bisquick Mix.
If you want the bright red coloring I recommend using gel food coloring, it produces brighter colors.
You can cut this recipe in half or double it.
The cream cheese fluff is optional, regular syrup still works great!
These can be frozen, see my tips above.

Nutrition