Description
Start your day with a stack of stunning Red Velvet Pancakes, featuring a hint of cocoa, a vibrant red hue, and a luscious cream cheese drizzle. Perfect for special occasions or whenever you want a breakfast that feels like a celebration!
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup milk or buttermilk
- 2 tablespoons vegetable or canola oil
- 1–2 tablespoons red food coloring
For the Cream Cheese Drizzle:
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk
Instructions
- Prepare the Cream Cheese Drizzle:
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Add milk gradually, 1 tablespoon at a time, until the drizzle is pourable but not too runny. Set aside.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- Combine the Wet Ingredients:
- In a separate bowl, whisk the milk, egg, and oil together.
- Add the red food coloring and mix until fully incorporated. Adjust the amount to achieve your desired shade of red.
- Make the Batter:
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined—some lumps are fine and help keep the pancakes fluffy.
- Preheat the Griddle:
- Preheat a griddle or non-stick skillet to 350°F (175°C) and lightly grease with non-stick spray or a small amount of oil.
- Cook the Pancakes:
- Use a ¼-cup measuring cup to pour the batter onto the hot griddle, creating evenly sized pancakes.
- Cook for 4–5 minutes, or until bubbles form on the surface and the edges are set.
- Flip the pancakes carefully and cook for another 2–3 minutes, until cooked through.
- Serve:
- Stack the pancakes on a plate and drizzle generously with the cream cheese topping.
- For extra flair, sprinkle with powdered sugar, cocoa powder, or mini chocolate chips. Serve warm and enjoy!
Notes
- Buttermilk for Flavor: Substitute regular milk with buttermilk for richer pancakes.
- Don’t Overmix: Stir the batter gently to avoid dense pancakes. Lumps are okay!
- Freezing Leftovers: Freeze cooked pancakes in a single layer, then transfer to a freezer bag. Reheat directly from frozen in a toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American