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Red velvet pancakes

New York diner-style chocolate pancakes meet red velvet cake in this ingenious brunch dish, stacked up with a sweet cream cheese frosting and chocolate chips.

Serving: 2-3
Time: 30 minutes
Difficulty: Easy


For the batter: 

  • 180g self-raising flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1 tablespoon caster sugar
  • 1/2 teaspoon vanilla extract
  • 200ml full-fat milk
  • 3 large eggs
  • 25g unsalted butter, melted, plus extra for frying
  • Red gel food colouring 


For the toppings:

  • 100g cream cheese
  • 4 tablespoons Highbank Orchard apple syrup
  • 100g chocolate chips
  • Icing sugar, for dusting
  • Handful of blueberries 


  1. Mix all the pancake ingredients (except the food colouring) together in a large bowl and whisk thoroughly until smooth. Next, add a small amount of red food colouring and mix again. Add more colouring until the batter is a rich reddish-brown. Rest batter in the fridge for an hour before cooking.
  2. Put a small knob of butter in a large non-stick frying pan over medium-low heat and cook until melted and foaming. Pour 2 tablespoons of the batter into the pan and use the back of the spoon to shape it into an 8-9cm round disc. Depending on the size of your pan you may be able to cook 2 or 3 pancakes at the same time. Cook for 2-3 minutes on the first side, then flip over and cook for another 1 minute.
  3. Heat your oven to its lowest setting and stack up the cooked pancakes on a baking tray to keep warm in the oven while you cook the rest.
  4. In a small bowl mix together the cream cheese and syrup and then set aside until needed.
  5. To serve, stack the pancakes with the cream cheese mixture and chocolate chips in between them then finish with a final dollop of cream cheese, a dusting of icing sugar and a few fresh blueberries. 

Recipe courtesy of Butler House, Co Kilkenny

For more pancake recipes, click here.