Red Velvet Pancakes with Maple Cream Cheese

Makes 8 Pancakes


  • 1 ½ cups of all-purpose flour
  • 2 tablespoons of cocoa powder
  • ¼ teaspoon of baking soda
  • 1 ½ teaspoons of baking powder
  • ¼ cup of sugar
  • 1 ½ cups of whole milk
  • 1 ½ tablespoons of white vinegar
  • 1 large Dutch Farms egg + 1 egg yolk
  • 1 tablespoon of red food coloring
  • ¼ cup of melted unsalted Dutch Farms butter


  • 8 ounces of Dutch Farms cream cheese
  • ½ cup of unsalted Dutch Farms butter
  • ¼ cup of whole milk
  • ¼ cup of maple syrup


  • Batter: In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder and sugar and set aside.
  • In a separate bowl whisk together the milk, vinegar, eggs, food coloring and butter until combined and pour it into the dry ingredients bowl and whisk until combined.
  • Heat a small amount of butter over medium heat in a large frying pan or griddle and ladle 2 to 3 ounces of the batter onto the pan or griddle and cook for 2 to 3 minutes or until several bubbles break the surface. Turn the pancake over and finish cooking for 2 to 3 minutes.
  • Repeat the process until all of the batter has been used.
  • Maple Cream Cheese: In a standing mixer with the paddle attachment on high speed, mix together the cream cheese and butter until it becomes light and fluffy, about 5 to 6 minutes.
  • Add in the milk and syrup until it is mixed in and easily spreadable.

Top the pancakes off with the maple cream cheese & enjoy!