Description
Delicious red velvet pancakes topped with a creamy glaze for a festive breakfast treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups buttermilk (well shaken)
- 2 large eggs
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons red liquid food coloring (more for deeper color)
- 1 teaspoon white vinegar
- 4 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 3–4 tablespoons milk or heavy cream (as needed for consistency)
Instructions
- In a large mixing bowl whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl whisk the buttermilk, eggs, melted butter, vanilla, red food coloring, and vinegar until smooth and evenly tinted.
- Pour the wet ingredients into the dry ingredients and gently whisk or stir just until the flour disappears; a few small lumps in the batter are fine.
- Let the batter rest for 5–10 minutes while you preheat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the hot surface and cook until bubbles appear on top and the edges look set, then flip and cook 1–2 minutes more until the centers are cooked through.
- Transfer cooked pancakes to a warm plate or a baking sheet in a low oven (about 200°F / 95°C) while you finish the remaining batter.
- For the cream cheese glaze, beat the softened cream cheese with the powdered sugar and vanilla until smooth, then add milk or cream a tablespoon at a time until the mixture is thick but pourable.
- Stack the warm pancakes on plates, drizzle generously with the cream cheese glaze, and finish with a dusting of powdered sugar or fresh berries before serving.
Notes
- For a deeper color, add more red food coloring.
- These pancakes can be topped with fresh berries or whipped cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg