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!

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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.