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Red Velvet Pancakes With Cream Cheese Glaze

Fluffy Red Velvet Pancakes With Cream Cheese Glaze to Indulge

Delightful Red Velvet Pancakes topped with creamy glaze for a colorful breakfast experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 2 tablespoons Unsweetened Cocoa Powder
  • 1 cup Granulated Sugar Coconut sugar can be a healthier alternative.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda Make sure it's fresh for best results.
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk Use milk mixed with vinegar in a pinch.
  • 2 large Eggs Provides binding and richness.
  • 1/4 cup Unsalted Butter Melted coconut oil works as a great substitute.
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon White Vinegar Reacts with baking soda for fluffiness.
  • 1 tablespoon Red Food Coloring Use gel for concentrated effect.
For the Cream Cheese Glaze
  • 4 ounces Cream Cheese Softened.
  • 1 cup Powdered Sugar
  • 2 tablespoons Milk To adjust consistency.
Optional Toppings
  • 1/4 cup Maple Syrup For added sweetness.
  • 1 cup Fresh Berries Provides freshness.
  • 1 cup Whipped Cream For a light finish.

Equipment

  • Mixing bowl
  • hand mixer
  • Whisk
  • Spatula
  • Griddle

Method
 

Cream Cheese Glaze
  1. Soften the cream cheese and unsalted butter in a bowl. Beat with a hand mixer until smooth and fluffy, about 2-3 minutes. Gradually add powdered sugar and a splash of milk until well combined. Set aside.
Pancake Preparation
  1. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  2. In a separate bowl, combine the buttermilk, eggs, melted butter, vanilla extract, vinegar, and food coloring. Whisk until uniform.
  3. Gently fold the wet ingredients into the dry ingredients. Let the batter rest for about 5 minutes.
  4. Preheat the griddle to medium heat. Grease lightly.
  5. Pour 1/4 cup of batter onto the griddle. Cook until bubbles form, 2-3 minutes, then flip and cook for an additional 2 minutes.
  6. Keep pancakes warm in a covered dish.
  7. Serve stacked pancakes topped with the cream cheese glaze and optional toppings.

Nutrition

Serving: 2pancakesCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 450mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 100mgIron: 1.5mg

Notes

Expert tips include avoiding overmixing, resting the batter, and using fresh ingredients for the best results.

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