Description
Delightful and fluffy red velvet pancakes topped with a creamy glaze, perfect for a special breakfast.
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 together the buttermilk, eggs, melted butter, vanilla, red food coloring, and vinegar until smooth and evenly tinted.
- Pour the wet ingredients into the dry ingredients. Gently whisk or stir just until the flour disappears; it’s okay to have a few small lumps in the batter.
- Let the batter rest for 5-10 minutes while you preheat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles appear on top and the edges look set, then flip and cook for 1–2 minutes more until the centers are cooked through.
- Transfer the 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. 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
Allow leftovers to cool completely before storing. Can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg