Red Velvet Pancake Recipe
User Reviews
4.7
36 reviews
Excellent
Red Velvet Pancake Recipe
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Make breakfast colorful and sweet with Red Velvet Pancakes! They are drizzled with a cream cheese glaze and perfect for weekends and holidays!
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Ingredients
- 1 ½ cups flour
- ¼ cup unsweetened cocoa powder (not Dutch process)
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse kosher salt
- 1 ½ cups whole milk
- 1 ½ tablespoons white vinegar
- 2 eggs
- ½ teaspoon vanilla extract
- 1 ½ tablespoons Red food coloring
- 2 tablespoons vegetable/avocado oil
- Garnishes: fresh mint leaves , strawberries, sprinkles
Cream Cheese Glaze
- 4 ounces cream cheese , softened
- ½ cup powdered sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
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Instructions
Make the Pancakes
- In a large bowl, whisk or sift together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Set side.
- In a different large mixing bowl, combine the milk, vinegar, eggs, vanilla extract, red food coloring. Using a fork, stir together until combined. Make sure the egg yolk and white are incorporated.
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, stir until just combined. Be careful not to overmix, as this will affect the texture of the pancakes. Don’t fret about lumps: they’re OK!
- Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray.
- Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.
- When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all of the batter has been made into pancakes.
- Stack the pancakes onto plates, and serve with the cream cheese glaze and a garnish of fresh strawberries, mint leaves or even festive sprinkles.
Make the Cream Cheese Glaze
- In the base of your food processor or a blender, combine the softened cream cheese, powdered sugar, milk and vanilla extract.
- Blend until smooth.
- Set aside until it’s time to serve your pancakes, then drizzle this on top of them. (You can also make this ahead of time, so you can store it in a food-safe container in the refrigerator.)
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Equipments used:
Notes
- Please note that I used a 2-tablespoon cookie scoop for these pancakes and they are silver dollar sized. If you want to use a ¼ cup to pour them onto the griddle, you will have half the amount of pancakes as listed here.
- This recipe can be halved very easily to feed a smaller family or two people.
- To freeze these pancakes, simply line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are frozen solid, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.
Nutrition Information
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Calories
67kcal
(3%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Cholesterol
14mg
(5%)
Sodium
67mg
(3%)
Potassium
60mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
75IU
(2%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36silver dollar pancakes
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 67mg | 3% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 75IU | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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