Red Velvet Pancakes with Cream Cheese Glaze {Perfect for Christmas}
User Reviews
4.8
Red Velvet Pancakes with Cream Cheese Glaze {Perfect for Christmas}
Description
Red Velvet Pancakes with Cream Cheese Glaze meld cocoa powder and red food coloring in a batter crafted from flour, eggs, sugar, and a milk-vinegar mix that acts as a buttermilk substitute. The batter is cooked on a hot griddle until bubbles form on top before flipping to achieve an even cook. The resulting pancakes are moist with a tender crumb and a gentle cocoa essence balanced by the visual appeal of their rich red color.
The accompanying cream cheese glaze, made by blending softened cream cheese and butter with powdered sugar, milk, and vanilla, is spread over the stacked pancakes to add a creamy, lightly tangy finish. Garnishes such as fresh raspberries and mint leaves can complement the presentation and flavor.
This recipe is suitable for festive occasions, especially around Christmas, combining familiar pancake comfort with the festive color and flavor of red velvet cake.
Ingredients
- 2 1/3 cups all-purpose flour (scoop and level to measure)
- 3 Tbsp cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups milk
- 2 Tbsp white vinegar
- 1/2 cup granulated sugar
- 2 egg large
- 1 1/2 Tbsp red food coloring
- 2 tsp vanilla extract
- 1/3 cup butter melted, salted
- 1 cream cheese glaze recipe follows, recipe
- raspberries for garnish (optional, fresh
- mint leaves for garnish (optional, fresh
Cream Cheese Glaze
- 6 oz cream cheese , softened
- 6 Tbsp butter , softened
- 2 cups powdered sugar
- 1/3 cup milk , plus more if desired
- 1/2 tsp vanilla extract
Instructions
- Preheat an electric non-stick griddle to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes.
- 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 a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges).
- Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn't want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn't wait for many bubbles).
- Serve warm with cream cheese glaze and garnish with fresh raspberries and mint leaves if desired.
- For the cream cheese glaze: in a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes.
- 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.
User Reviews
Overall Rating
4.8
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