Time: 45 mins
Servings: 2


Red Velvet Pancakes

2½ cups all purpose flour

1½ tsp baking soda

1 tsp baking powder

1 tsp salt

⅓ cup sugar

2 ea eggs (yolks & whites separate)

6 cups buttermilk

½ cup unsalted butter

3 Tbls unsweetened cocoa powder

3 tsp vanilla extract

3 tsp red food coloring dye

Lemon Cream Cheese Glaze

6 oz cream cheese, softened

½ ea lemon zest

1 Tbls lemon curd

6 Tbls unsalted butter, room temp

2 cups powdered sugar

1 tsp vanilla extract

½ cup whole milk

Blueberry Compote

2 cups frozen blueberries

⅓ cup sugar

3 Tbls water

1 tsp lemon zest

1 Tbls lemon juice


  • Heat a non-stick skillet on medium-low heat while you prepare the batter.

  • In a large bowl, add the flour, sugar, baking powder, baking soda, salt, and whisk till combined.

  • In a medium bowl whisk the egg yolks, buttermilk, red dye, and melted butter until well combined. In the meantime, beat the egg whites in a separate bowl until fluffy peaks.

  • Add the buttermilk mixture to the dry ingredients and whisk together till everything is combined and be careful not to over work the batter.

  • Add the fluffy egg whites, and fold in the batter using plastic spatula, and let the batter rest for 30 mins.

  • Cook in the preheated pan for 2 – 3 mins, then flip and cook for 1 min.

  • Cook pancakes one by one until all are finished.

Cream Cheese Syrup

  • In a separate bowl, whisk together the cream cheese and butter until well combined.

  • Then add the powdered sugar, milk, lemon zest and curd, vanilla, and whisk together until all ingredients are incorporated.

  • Glaze over pancakes.

Blueberry Compote

  • In a sauce pot, combine 1 cup of blueberries, water, sugar, lemon juice and zest.

  • Cook over a medium heat for about 10 minutes and then add the rest of the blueberries and cook for 5 mins more, stirring frequently

Bon Appétit & Enjoy