Made from scratch red velvet pancakes topped with delicious cream cheese glaze
are guaranteed to be the star of the day!
My thirteen year old LOVES pretty much anything that is red velvet so naturally we have red velvet pancakes every now and then. When we make them I am guaranteed to have the happiest 13 year old alive. Now that is saying something.
These pancakes are not too sweet so when topped with a cream cheese glaze they become a creamy, can’t stop eating breakfast pancake. I have been to a pancake place in LA and had red velvet pancake and couldn’t even take two bites because they were so sweet. So these ones are nice because you can control your glaze and use as much as you need.
These are made with buttermilk, but don’t think you can’t make them if you don’t have buttermilk on hand. Instead just use 2 cups of regular milk and add 2 Tablespoons of vinegar or lemon juice to the milk and let it sit for about two minutes and voila, you just made your own buttermilk.
Top with your favorite berry and you will feel like you are at a fancy breakfast spot.
Now whatcha waiting for? Get to it and go make some pancakes.
Your belly will thank you.
But first…
Don’t forget to PIN the recipe for later.
| Servings |
pancakes
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- 2 cups all-purpose flour
- 3 Tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk or you could use 2regular milk with 2 Tbs of vinegar added to it
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 Tbsp Red Food coloring
- 2 tsp vanilla extract
- 1/3 cup salted butter melted
- Berry of your choice for garnish optional
- Cream Cheese Glaze
- 6 oz cream cheese softened
- 6 Tbsp butter softened
- 2 cups powdered sugar
- 1/2 cup milk plus more if desired
- 1/2 tsp vanilla extract
Ingredients
Cream Cheese Glaze
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|
- Heat electric non-stick griddle to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine. Butter griddle if necessary and pour about 1/3 cup batter at a time onto hot griddle. Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through. Serve warm with Cream Cheese Glaze and garnish with berries if desired.
- In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.
