Red Velvet Pancakes can be a romantic breakfast or an all-around delicious pancake for your family. Drizzle some cream cheese glaze on top and add a few berries and you have a beautiful romantic treat. If you’re a fan of the red velvet cupcake then you need this pancake in your life.
Why I love these pancakes
These pancakes are a show stopper but still easy to make and have a slight cocoa taste. The cream cheese drizzle adds a little something to the pancakes and this way you really don’t need any syrup. You can even make the pancakes into hearts which is always fun.
- Cream Cheese: I prefer Philadelphia Full Fat Cream Cheese for the best taste and fewer lumps.
- Powdered Sugar: Sift first to a smoother glaze.
- Butter: For the skillet to bake the pancakes.
- Buttermilk: I prefer buttermilk. If you need to substitute, use whole milk with a teaspoon of lemon juice.
- Real Vanilla Extract: Making your own is so delicious.
- Red Food Coloring: Use sparingly 1 teaspoon at a time until you get the color you prefer.
- Eggs: Large and Room Temperature
- White Vinegar: A common Ingredient among Red Velvet Recipes
- Place the first 6 dry ingredients into the bowl.
- Whisk all together.
- Add the Eggs, Vinegar, and Vanilla together.
- Add the Red Food Coloring.
- Heat the skillet to medium/high and add butter to the pan. Using a ladle add the pancake batter.
- Flip when you see the edges start to lift away from the pan.
- Mix the cream cheese with powdered sugar, vanilla, and a small amount of milk and beat until you get the consistency you like. Add more milk or powdered sugar if needed.
- Drizzle the glaze on top of the pancakes and add mixed berries if you prefer.
You can substitute buttermilk with regular milk by adding 1 tablespoon of vinegar or lemon juice for every cup of milk, and let it sit for 5 minutes before using it in the recipe.
When the edges are set and the top is bubbly and the bubbles start to burst, it’s time to flip the pancake. Cook for an additional 1-2 minutes on the other side.
Yes, you can freeze leftover pancakes in an airtight container or zip-top bag for up to 1 month. To reheat, you can microwave for 30 seconds or warm in a toaster.
Yes, you can make the batter and glaze the night before and store it covered in the refrigerator. Allow the batter to come to room temperature before cooking the pancakes.
- Keep your pancakes fluffy by not overmixing the batter. You want to incorporate all the dry ingredients just until smooth.
- Use the freshest baking powder. This will keep the pancakes light and airy.
- If you don’t have Buttermilk, add a teaspoon of lemon juice to your whole milk and let set for about 5 minutes until it becomes thick like buttermilk.
- You will not need to add syrup to these pancakes. The cream cheese drizzle is so delicious.
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Red Velvet Pancakes
- 1 1/2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1/3 cup confections sugar sifted
- 2 teaspoons baking powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 2 large eggs room temperature
- 1/4 cup milk
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 2 teaspoons red food coloring
- 1/4 cup melted butter for griddle
- 8 oz cream cheese softened
- 1 cup confectioners sugar silfted
- 1 teaspoon vanilla extract
- 4 tablespoon milk or as needed
- Berries on top Optional
- Whisk the dry ingredients in a large bowl (cocoa powder, baking powder, both sugars, flour, salt).
- Add the wet ingredients (vinegar, vanilla extract, milk, buttermilk, and eggs) in and stir until clumps disappear.
- Add the red food coloring.
- On a heated griddle on medium high heat, ladle your batter and heat on both sides.
- Create the glaze by mixing the cream cheese, powdered sugar, vanilla and milk. Drizzle the glaze over the pancakes and add berries if desired.