My long-standing attitude towards red velvet cake is that its only actual purpose is to be a vehicle for cream cheese frosting. This sentiment says a lot about the cream cheese frosting and very little about red velvet cake. As a dessert, I’ve always found red velvet cake to be wishy-washy—Google “red velvet cake” and one of the related searches that comes up is, “is red velvet cake chocolate?” Give me a dessert with some certainty please. As a breakfast in the form of Skillet Red Velvet Pancakes, however, red velvet has me ready to join its hoards of fervent fans.

Giant Red Velvet Skillet Pancakes with Chocolate Chips and Cream Cheese Glaze. Forget standing at the stove to flip pancakes—this is so easy and so good!

The red velvet cake craze will likely always remain a mystery to me. Why eat a cake only for the frosting? How can a cake with just a few tablespoons of cocoa powder purport itself as chocolate? You want me to add how many bottles of red food coloring?

At the same time I wonder at its dessert popularity, however, I’ve found that red velvet’s subtle flavors and signature ingredients—buttermilk, cocoa powder, and everlasting cream cheese frosting—work nicely at other times of day, namely breakfast. Red Velvet Cinnamon Rolls were my gateway to red velvet, and I’m continuing my journey with today’s easy red velvet pancakes, or rather pancake (singular), because the last thing that I want you doing this Valentine’s Day is standing at the stove, flipping dozens of red velvet pancakes.

Skillet Red Velvet Pancake with Chocolate Chips and Cream Cheese Frosting. Forget the mix—these are easy to make from scratch!

About These Skillet Red Velvet Pancakes

Since buttermilk is an essential red velvet cake ingredient, it translates well into pancakes. I used one of my favorite ingredients, white whole wheat flour, to make these healthy pancakes (or at least healthier pancakes). I promise you can’t taste it, and it gives the red velvet pancakes a fiber boost, a quality I likely negated by dumping in a generous handful of chocolate chips. Oops. I suppose I needed some commitment in the red velvet chocolate department after all.

Red Velvet Pancakes with Chocolate Chips

If you love the subtleness of red velvet flavor as is, you can omit the chocolate chips, and you will have a lovely, more classic red velvet pancake. Or, you can live dangerously and use Valentine’s Day as an excuse to eat chocolate at every meal. I think you know where I stand.

Skillet Red Velvet Pancakes with Cream Cheese Topping. The perfect way to eat

Since red velvet in any form, even pancakes, feels incomplete without its signature topping, I whipped together a lightly sweet Greek yogurt cream cheese glaze to drizzle over the top. It’s heavenly and you should absolutely add it, but I’m happy to say that this fluffy great big red velvet pancake is worth eating for just as much for the pancake as it is for the frosting.

More Delicious Pancake Recipes

Easy Red Velvet Pancakes recipe with Cream Cheese Topping and Chocolate Chips

Tools Used to Make This Recipe

Giant Red Velvet Skillet Pancakes with Chocolate Chips and Cream Cheese Glaze. Forget standing at the stove to flip pancakes—this is so easy and so good!

Skillet Red Velvet Pancakes

5 from 1 vote
If you love red velvet, you will flip for this red velvet pancake, baked in a skillet! Easy to make and topped with chocolate chips and cream cheese glaze.

Prep: 20 mins
Cook: 40 mins
Total: 1 hr

Servings: 6 servings


For the Red Velvet Pancake:

  • 1 cup white whole wheat flour
  • 1/2 cup all purpose flour
  • 3 tablespoons  cocoa powder
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder, I prefer aluminum free
  • 1/2 teaspoon baking soda
  • 1/4  teaspoon  kosher salt
  • 2 large eggs
  • 1 1/4 cups low fat buttermilk
  • 1/4 cup plain non-fat Greek yogurt
  • 1/4 cup melted, cooled coconut oil or canola oil
  • 2 teaspoons  red food color or food coloring paste*
  • 3/4 cup semi sweet chocolate chips
  • Optional for serving: sliced berries additional chocolate chips

For the Cream Cheese Topping:

  • 6 ounces reduced fat cream cheese softened
  • 1/4 cup non-fat plain Greek yogurt
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup  powdered sugar


  • Preheat oven to 375 degrees F. Butter a large 10-inch cast iron or oven-safe skillet. (You can use a skillet that is up to 12 inches in diameter; note that the pancake will be thinner, and thus cooking time should be reduced.)
  • In a large bowl, stir together the white whole wheat flour, all purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, buttermilk, Greek yogurt, oil, and food coloring until smooth and well blended. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Stir gently by hand, just until combined. The batter will be lumpy. Fold in the chocolate chips, reserving a few to sprinkle on top.
  • Pour the batter into the prepared skillet, sprinkle remaining chocolate chips on top, then bake for 35-40 minutes, until the pancake is cooked through at the center and a toothpick inserted comes out clean. The cooking time may vary considerably depending upon your skillet type and size, so watch the pancake carefully.
  • While the pancake cooks, prepare the cream cheese topping: In a mixing bowl, beat the cream cheese on medium speed for 2 minutes, until very smooth, light, and creamy. Beat in the Greek yogurt, vanilla, and salt for 1 additional minute. With the mixer on low, slowly add the powdered sugar. Beat in 1 tablespoon milk. Taste and add additional powdered sugar if a sweeter topping is desired and an additional tablespoon milk if a thinner topping is desired.
  • To serve: Slice into wedges. Serve warm with cream cheese topping, sliced berries, and additional chocolate chips as desired.


2 teaspoons red food coloring is more than you think! If you purchase the typical food coloring variety pack (.25 fluid ounces each), it is an entire bottle, so make sure you have enough on hand if you want a pancake as red as the one pictured here, or purchase a larger bottle that is red-only. Food coloring paste will have a more intense color and less risk of a bitter aftertaste, which can sometimes occur when using large amounts of food dye (especially the red). I didn't notice a bad aftertaste with these pancakes, but it's something to keep in mind when making anything red velvet.


Serving: 1(of 6) with 3 tablespoons cream cheese toppingsCalories: 481kcalCarbohydrates: 57gProtein: 13gFat: 25gSaturated Fat: 17gCholesterol: 59mgSodium: 781mgFiber: 36gSugar: 5g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. like you said, red velvet’s craze will remain a mystery..and i actually love the cupcake from sprinkles :) it must be the frosting, who knows.

  2. I’m thinking that cream cheese/Greek yogurt topping can go on just about anything! (Or maybe just grab a spoon and dig in…). Beautiful pics! 

  3. Now THIS is my kind of pancake. Large, fluffy, full of flavor (and a little sweet ;)). I might just make this for myself on Valentine’s Day.

  4. The first time I tried red velvet cupcakes some 7 years ago my mind was completely blow and I was in love – only to later find out it was just chocolate with food colouring.

    Now, I always use beets to give it the red colouring and my love for it has returned full force! These pancakes sound absolutely delicious, I could probably have the whole skillet by myself!

  5. I am a huge red velvet fan – I don’t understand why – but I just am – and being a fan, I am drooling over this! I love cakes in a pan!

  6. This looks divine! But I can’t get over how amazing your images are – especially of this. I just read your photography tip post but didn’t see lighting on your list. Do you shoot in natural light 100% of the time? Wondering if this recipe was shot with your 105 lens too? 

    1. Alison, I am blushing! Thank you so much <3 I shoot in natural light with minimal equipment—we are talking dollar store white foam board that I use to reflect light. These I actually shot with my 50 mm. I also used a tripod for all of them, except for the overhead shots, which I hand held. I hope that helps!

  7. Just made these for my family to have for breakfast on Valentine’s Day! I sampled the pancake and the icing and they are delicious- sweet but not too sweet. Looking forward to serving this in the morning:-) I’m not a huge fan of food dye so I just added some strawberry purée to get a pink color and who doesn’t like strawberries and chocolate? Thanks for the recipe! 5 stars

    1. Hi Laura, that’s an excellent idea to add strawberries for a pretty pink and delicious flavor! I hope you all enjoy!