I am a big fan of having cake for breakfast. However, just in case there are people who disagree, our Red Velvet Pancakes are a tasty way to compromise: all the goodness of red velvet cake, including cream cheese frosting, but in pancake form. Serve these with some blueberries or blackberries for a special 4th of July breakfast.


4 ounces vegan cream cheese, at room temperature
¼ cup vegan sour cream
2 cups + 3 tablespoons non-dairy milk, divided
1 tablespoon apple cider vinegar
2 tablespoons confectioners’ sugar
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
¾ cup granulated sugar
½ cup vegan butter, melted and cooled
2 teaspoons red food coloring
1 teaspoon pure vanilla extract
Maple syrup, for serving


1. In a medium bowl, combine 2 cups of non-dairy milk and 1 Tablespoon of apple cider vinegar. Mix well and set aside for 5 minutes.

2. In a medium bowl, whisk the cream cheese, sour cream, remaining 3 Tablespoons of non-dairy milk, and confectioners’ sugar until smooth. Set aside.

3. In a large bowl, sift the flour, cocoa powder, baking soda and baking powder.

4. Add the granulated sugar and melted vegan butter to the milk-vinegar mixture. Beat well. Add the food coloring and vanilla. Mix well to evenly combine. Pour into the flour mixture and fold just until incorporated.

5. Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the griddle with non-stick cooking spray. Pour ¼-cupfuls of batter on the griddle.

6. Cook until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.

7. To serve, drizzle the cream cheese mixture and maple syrup on top of the pancakes.