Red Velvet Pancake Stack with Cream Cheese Filling & Raspberry Sauce

Suggested Meal Time: Brunch, dessert, or any “treat yourself” moment.

Ingredients

For the Red Velvet Pancakes

• 1 cup all-purpose flour

• 1 tbsp cocoa powder

• 2 tbsp sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• A pinch of salt

• 3/4 cup buttermilk (or milk + 1 tsp vinegar)

• 1 egg

• 2 tbsp melted butter

• 1 tsp vanilla extract

• 1–2 tsp red food coloring

For the Cream Cheese Filling

• 150g cream cheese, softened

• 3 tbsp powdered sugar

• 1 tsp vanilla extract

• 2–3 tbsp milk or cream (adjust for spreadable texture)

For the Raspberry Sauce

• 1 cup raspberries (fresh or frozen)

• 2 tbsp sugar

• 1 tsp lemon juice

• 1–2 tbsp water

For Topping

• Fresh raspberries

• Powdered sugar

• Extra raspberry sauce

Instructions

1. Make the Raspberry Sauce

1. Add raspberries, sugar, lemon juice, and water to a small saucepan.

2. Simmer on low heat for 5–7 minutes, stirring until the berries break down.

3. Optional: Strain to remove seeds.

4. Let cool and thicken.

2. Prepare the Cream Cheese Filling

1. Beat cream cheese, powdered sugar, vanilla, and milk until smooth.

2. Adjust milk to achieve a creamy, spreadable consistency.

3. Chill until ready to use.

3. Make the Pancake Batter

1. In a bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.

2. In another bowl, mix buttermilk, egg, melted butter, vanilla, and red food coloring.

3. Combine wet and dry ingredients. Mix gently until just combined — do not overmix.

4. Cook the Pancakes

1. Heat a non-stick pan over medium-low heat.

2. Grease lightly with butter.

3. Pour batter to form evenly sized pancakes.

4. Cook until bubbles form on the surface, then flip and cook the other side.

5. Repeat until all batter is used.

5. Assemble the Stack

1. Place one pancake on the plate.

2. Spread a thick layer of cream cheese filling.

3. Add another pancake and repeat layering.

4. Once stacked, pour raspberry sauce generously over the top.

5. Finish with fresh raspberries and a dust of powdered sugar.

Calories (Approx.)

• Pancakes: ~300 kcal

• Cream cheese filling: ~220 kcal

• Raspberry sauce: ~50 kcal
  Total per serving: ~570–600 kcal

Who This Dish Is Good For

• Dessert lovers

• Brunch people who love aesthetic plates

• Anyone celebrating something sweet

• Perfect for Valentine’s Day, birthdays, or café-style home treats

Energy-Saving Tips

• Cook multiple pancakes at once on a large pan.

• Use frozen raspberries for cheaper cost and zero prep.

• Mix cream cheese filling in advance — lasts 3 days refrigerated.