Red Velvet isn't just for dessert anymore. These decadent pancakes are delicious with mascarpone spread and some maple syrup.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
8 pancakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.

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  • Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.

  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.

Nutrition Facts

520 calories; protein 10g 20% DV; carbohydrates 44.8g 15% DV; fat 35.2g 54% DV; cholesterol 146.9mg 49% DV; sodium 439.4mg 18% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2011
I think these came out super. The only difference is that I make my own "creme fraiche." Read More
(161)

Most helpful critical review

Rating: 3 stars
11/05/2011
Very mediocre for all the work involved & dirty dishes to clean up. None of the grocery stores around here carry creme fraiche so I sub'd sour cream for it. Used whole wheat flour instead of white (I never cook with white flour). A few comments mascarpone cheese is very thick like the consistency of cream cheese you want to let it soften so it is easier to work with. A hand mixer would probably be best for the topping I didn't use one & mine came out sort of grainy. My husband commented the topping wasn't sweet enough. Be careful with the food coloring if you have light countertops. As I squeezed it out as it got to the end it splattered a bit getting all over the counter. Luckily I had a Mr. Clean Magic Eraser a regular sponge did not get it off. Lastly Written as is this recipe is too much work for amount yielded I recommend doubling it if you're making it. We got 9 medium size pancakes out of the batter the griddle was very full. Read More
(63)
48 Ratings
  • 5 star values: 29
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
12/06/2011
I think these came out super. The only difference is that I make my own "creme fraiche." Read More
(161)
Rating: 5 stars
12/04/2011
make your own creme fraiche easily...add 2 tbsp plain full fat yogurt to 1 C whipping cream (35%) in a mason jar. Cover loosly with a kitchen towel and let sit in a warm place (oven with pilot light is perfect or on top of the frige) for 24-48 hours or until nice and thick. Keeps in the frige for 2 weeks or so Read More
(102)
Rating: 3 stars
11/05/2011
Very mediocre for all the work involved & dirty dishes to clean up. None of the grocery stores around here carry creme fraiche so I sub'd sour cream for it. Used whole wheat flour instead of white (I never cook with white flour). A few comments mascarpone cheese is very thick like the consistency of cream cheese you want to let it soften so it is easier to work with. A hand mixer would probably be best for the topping I didn't use one & mine came out sort of grainy. My husband commented the topping wasn't sweet enough. Be careful with the food coloring if you have light countertops. As I squeezed it out as it got to the end it splattered a bit getting all over the counter. Luckily I had a Mr. Clean Magic Eraser a regular sponge did not get it off. Lastly Written as is this recipe is too much work for amount yielded I recommend doubling it if you're making it. We got 9 medium size pancakes out of the batter the griddle was very full. Read More
(63)
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Rating: 3 stars
12/04/2011
The topping is delicious and a great idea. With regard to anything red velvet...you DO NOT need to add any red food coloring!! The combination of buttermilk with baking soda or baking powder WILL produce a red-ish tint naturally. Just mix them together and wait a few minutes. It will be a little lighter than food color (for goodness sake!) but it will be as the cake was intended. If you really 'need' a blood red color try beet juice. It just takes a few drops. Read More
(47)
Rating: 5 stars
09/08/2011
Served this as a breakfast special at our restaurant with rave reviews! I did add more cocoa powder for deeper chocolate flavor. The "cream" topping was a huge hit too will make this for other pancakes in the future! Read More
(45)
Rating: 1 stars
12/04/2011
I'm sorry I don't get the whole "red velvet" thing. Red food colouring adds no flavour - in fact it tastes absolutely disgusting. It does nothing but add unnecessary chemicals and a bitter taste to anything you make. I'd rather leave it out and just make chocolate pancakes. Read More
(35)
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Rating: 4 stars
07/21/2011
I made these yesterday for breakfast for myself my boyfriend and my mom. We all loved them! I substituted two tablespoons of sour cream for the creme fraiche and they came out great. Read More
(29)
Rating: 5 stars
11/09/2011
I've made these twice now and they've been great. I followed the recipe to the last detail except I subbed the creme fraiche for heavy cream whipping it before adding it to either of the mixtures. I also added white chocolate chips to the pancake mix and that added a nice kick. Read More
(29)
Rating: 5 stars
12/06/2011
Excellent recipe--and a nice 'new' breakfast food for a change. Hats off to gracce5249 for your constructive comments to another poster. Indeed how can anyone prepare a (yet untried) recipe by altering the ingredients and expect it to meet their 'high-tone' criteria? One usually makes changes/substitutes out of necessity--not having all the required ingredients at least when making the recipe for the first time. I was married to a certified European chef for nearly 18 yrs. and he always went with the 'original' on any recipe. Changes if any came after he prepared it for the first time. Read More
(25)