Red Velvet Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
FOR THE PANCAKES
  • 2 cups all-purpose flour
  • ¼ c. cocoa
  • ½ c. sugar
  • 1½ t. baking powder
  • 1½ t. baking soda
  • Pinch of salt
  • 2 c. buttermilk
  • 2 eggs, beaten
  • 2 T. red food coloring
  • 1 t. vanilla extract
  • ⅓ c. butter, melted
FOR THE CREAM CHEESE DRIZZLE
  • 1 (8 oz) cream cheese, room temperature
  • 1 stick unsalted butter, room temperature
  • 2 ½ c. powdered sugar
  • ½ cup milk, plus more if desired
  • 1 t. vanilla extract
Instructions
FOR THE PANCAKES
  1. Mix all dry ingredients together in a medium sized mixing bowl with whisk.
  2. In a separate large mixing bowl, add in all wet ingredients making sure the butter isn’t still hot enough to scramble the eggs and whisk well.
  3. Add Dry ingredients into wet ingredients and mix just until blended, but don't overmix. Batter will be a little lumpy.
  4. Use a ladle to make even sized pancakes. Fill ladle to top and pour onto griddle heated to 350º.
  5. When pancakes begin to bubble around the edges and on top, flip over to the other side.
  6. TO MAKE DRIZZLE:
  7. Mix cream cheese and butter together with mixer until smooth and creamy.
  8. Add in Powdered Sugar and beat until smooth.
  9. Add in vanilla and beat until mixed well.
  10. Thin with milk until the consistency is thin enough to drizzle. It took almost the full ½ cup of milk for mine.
  11. Serve pancakes warm and drizzle over top. I use a plastic squeeze bottle but you coud also use a baggie with a tiny piece of the corner snipped off.
Recipe by Dishin & Dishes at https://www.dishinanddishes.com/red-velvet-pancakes/