*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
First off I have tried this recipe twice. Once exactly as the recipe states and the second time with a little *doctoring*. Following the recipe as described the pancakes came out bland and didn't seem to have any flavor other than a tangy twist. No cocoa flavor despite the addition of cocoa! My suggestions: 1) Add one more tablespoon of cocoa powder and sugar to the listed recipe. Don't skimp because it really takes the flavor up a notch which to my palate was perfect!! 2) Cook the pancakes on a lower heat setting then regularly. I found these pancakes like to burn a little faster than others. They do better at a lower heat. 3) Butter and spray oil for the pan/griddle is essential. A little melted butter followed up by a spray of oil and you will have a hint of buttery flavor and a slight browning to the red batter. 4) Let your batter remain a little on the lumpy side. It does seem to produce better pancakes. Let the bubbles form completely and the edges dry out a tad before flipping. The cream cheese drizzle works a little better with a touch of milk and a few seconds in the microwave. Enjoy!!
I doubled this recipe. I used whole wheat flour instead of AP flour--that was the only change I made. We loved this pancake recipe! Out of a doubled recipe only two pancakes remain. This was a nice special weekend breakfast that I could make that was both easy and a nice twist on your usual pancake breakfast which we all loved as we're HUGE pancake lovers. I'll make this recipe again for sure.
Instead of powdered sugar and vanilla I used 2 T buckwheat honey and used a little extra soy milk for the glaze. For the pancakes I used whole wheat flour honey instead of sugar omitted the salt and soy milk instead of buttermilk. I could not find food coloring on hand so used a beet smoothie instead of the milk and food coloring. I know I put in a lot of substitutes here but these are excellent pancakes! I made them so my family could eat them! I will be making these again!
I don't like red food coloring and had always wanted to try using beet juice in a red velvet recipe so I tried it with this. Wasn't sure what to expect but the color was amazing! (See photo.) I cut down on the milk so I could add the juice. I did add a bit of thickened cream though to thicken it up a bit. I also added some extra sugar which turned out to be a good idea. I would probably make this again but add more cocoa to make it more chocolatey. I'll attach a photo to show the amazing red color!
I didnt make the pancakes, but I used the cream cheese glaze on the Hershey's Cocoa Black Magic Cake I made. I had to add about 5-6 tbsp of milk to get it to the consistency I needed, but it was DELICIOUS & everyone commented on how tasty it was.
Made for son's birthday. He loved them best plain! Used white whole wheat flour and added mini chocolate chips before cooking. They do brown fairly quickly so keep temp a bit lower than you usually do. Suggest if you want to cook in butter instead you also add some oil to avoid burn. If your pancakes taste stale you had an ingredient that is old probably flour oil or cocoa. The recipe itself wouldn't cause a stale taste. And spoon flour into your measuring cup. You can change the taste and texture a lot by changing the density of flour in a cup by scooping. We thought the drizzle was ok. Had some cream cheese frosting leftover from rolls that was better but my son preferred plain with fresh raspberries. Son has already asked for them again.
I really enjoyed this! The recipe had normal ingredients and was much easier than all of the other red velvet pancakes I've seen! I thought they were especially delicious! I thought the batter was a little thin but I made a buttermilk substitute and had to use fat free milk so that may have been why. Great job!!
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