Homemade Denny’s Red Velvet Pancake Puppies

Remember those deliciously warm, bite-sized red velvet treasures on Denny’s Hobbit-inspired menu? Those magical Red Velvet Pancake Puppies had Middle-Earth fans and dessert lovers rushing to Denny’s for a taste of the Shire. I was utterly enchanted the first time I tried these crimson delights—crispy on the outside, fluffy on the inside, with melty white chocolate chips hidden like little gems within. While they were created to celebrate the Hobbit movies, there’s no reason we should be deprived of these treats now that the promotion has ended!

Red Velvet cakes and cream cheese

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Why This Recipe Works

These bite-sized treats succeed because they transform cake batter into a perfectly fried dessert with a crispy exterior and warm, fluffy center. The white chocolate chips melt just enough to create pockets of sweetness throughout, while the tanginess of the cream cheese icing balances the richness perfectly. The secret lies in maintaining the oil temperature at exactly 350°F, ensuring the puppies cook evenly without absorbing excess oil.

Ingredients

  • Red velvet cake mix – Forms the base of our pancake puppies with that signature color and flavor
  • Eggs – Provide structure and richness to the batter
  • Water – Hydrates the dry mix to create the perfect consistency
  • White chocolate chips – Create pockets of melty sweetness inside each puppy
  • Vegetable oil – Creates the crispy exterior when fried at the right temperature
  • Butter – Adds richness and velvety texture to the cream cheese icing
  • Cream cheese – Creates the tangy base for the perfect dipping sauce
  • Lemon extract – Provides a subtle brightness that balances the sweetness
  • Vanilla extract – Adds warmth and depth to the icing
  • Powdered sugar – Sweetens and thickens the cream cheese icing
  • Milk – Adjusts the consistency of the icing for perfect dipping

Step-by-Step Instructions

For the Red Velvet Pancake Puppies:

  1. Pour vegetable oil into a deep heavy-bottomed pot, filling it about 3 inches deep. Heat to exactly 350°F using a cooking thermometer.
  2. While oil heats, combine red velvet cake mix, 3 eggs, and 3/4 cup water in a medium bowl. Use an electric mixer to blend until completely smooth with no lumps.
  3. Gently fold in 1/2 cup white chocolate chips using a spoon or rubber spatula, distributing them evenly throughout the batter.
  4. Once oil reaches 350°F, use a 1-ounce cookie scoop to carefully drop rounded portions of batter into the hot oil. Work in batches of 4-5 puppies at a time to avoid crowding and dropping the oil temperature.
  5. Fry for approximately 1 minute on the first side, then use a slotted spoon to gently flip each puppy. Fry for another minute on the second side until they’re evenly golden-red and cooked through.
  6. Remove puppies with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

For the Cream Cheese Icing:

  1. In a medium bowl, combine 1/2 cup softened butter and 8 ounces softened cream cheese. Beat with an electric mixer until light and fluffy, about 2 minutes.
  2. Add powdered sugar gradually, about 1/2 cup at a time, beating well after each addition until fully incorporated.
  3. Beat in 1/2 teaspoon lemon extract, 1/2 teaspoon vanilla extract, and 1 tablespoon milk until the icing is smooth and creamy.
  4. Transfer icing to a small serving bowl for dipping.

Storage and Reheating Instructions

  • Cream Cheese Icing: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
  • Freshness: Pancake puppies are best enjoyed immediately while warm.
  • Refrigerator: Store leftover puppies in an airtight container for up to 2 days.
  • Freezer: Freeze cooled puppies in a single layer, then transfer to a freezer bag for up to 1 month.
  • Reheating: Warm refrigerated puppies in a 350°F oven for 5-7 minutes. For frozen puppies, bake for 10-12 minutes until heated through.
Red Velvet cakes and cream cheese

Denny’s-Style Red Velvet Pancake Puppies with Cream Cheese Icing

Recreate Denny's famous Hobbit-inspired red velvet pancake puppies at home with this easy copycat recipe featuring white chocolate chips and cream cheese icing.
5 from 1 vote
Print Pin Rate Add to Collection
Course: Breakfast
Cuisine: American
Keyword: Copycat recipe, Denny’s Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 843kcal

Ingredients

  • 15.25 ounces red velvet cake mix
  • 3 eggs
  • 3/4 cup water
  • 1/2 cup white chocolate chips
  • vegetable oil for frying
  • 1/2 cup butter softened
  • 8 ounces cream cheese softened
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1 tablespoon milk

Instructions

  • Preheat oil to 350 degrees.
  •  In a medium-sized bowl combine cake batter mix and 3 eggs. Use a blender to mix until the batter has no lumps. Add 1/2 cup of white chocolate chips and mix in with a spoon. Use a 1-ounce cookie scoop to drop batter into hot oil. Fry on one side for approximately 1 minute and then flip over and fry on another side for about a minute. 
  • Remove pancake puppy onto a plate lined with paper towels. This grease will not be usable for anything but making these red velvet puppies, the oil will turn red. So be sure to make something else first and finish up with these. Make cream cheese dipping sauce by combining cream cheese and butter in a medium-sized bowl. Beat together cream cheese and butter until they are light and fluffy. 
  • Add approximately 1/2 cup powdered sugar, into butter and cream cheese. Once the first portion of cream cheese has been incorporated add the next portion, and then the remaining powdered sugar. Add vanilla, lemon extract, and 1 tablespoon of milk. Blend in flavorings and milk. Place dipping sauce into a small bowl and serve with red velvet puppies.

Notes

Chef’s Notes

  • The oil will turn red after frying these puppies, so plan to make these last if you’re frying other foods. This oil should be discarded after use or reserved only for making more red velvet puppies in the future.
  • For the best texture, make sure your oil stays at 350°F. Too hot, and the outsides will burn before the insides cook; too cool, and the puppies will absorb excess oil and become greasy.
  • Allow cream cheese and butter to come to room temperature naturally for the smoothest icing. Cold ingredients will create lumps that are difficult to remove.

Nutrition

Calories: 843kcal | Carbohydrates: 103g | Protein: 10g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 167mg | Sodium: 899mg | Potassium: 363mg | Fiber: 1g | Sugar: 77g | Vitamin A: 1100IU | Calcium: 195mg | Iron: 3.8mg

About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

REVEALED: Copycat Secrets for 2025

free email bonus

Yes, you CAN make it at home! I'll show you how.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. T.H

    I TRIED making these and sure enough I should NOT HAVE ADDED THE ! CUP OF WATER to the batter!! Ended up making a cake because the batter was to thin to deep fry!!! So whoever listed this recipe ITS WRONG with the 1 cup of water!!!!! The frosting??? AMAZING!!!!!

  2. T.H

    So where does it say to add the cup of WATER?? I will add to the batter with the eggs. This may confuse people when the water is NOT mentioned in this recipe..I will make today and see how they come out and post again

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




homemade Olive Garden Asiago Torgelloni Alfredo with chicken on a plate

Copycat Recipe Secrets for 2025

REVEALED:

Yes, you CAN make it at home! 
I'll show you how.

FREE EMAIL BONUS