Dessert for Breakfast - Red Velvet Pancakes

4.8
(14)

I made these delicious pancakes for our first Valentine's Day. They are a great special-occasion treat.

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Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings

Ingredients

Pancakes:

  • 2 cups milk

  • 2 tablespoons white vinegar

  • 2 cups all-purpose flour

  • ½ cup white sugar

  • ¼ cup unsweetened cocoa powder

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • cup unsalted butter, melted

  • 2 large eggs

  • 2 ¼ teaspoons red food coloring

  • 2 teaspoons vanilla extract

  • cooking spray

Cream Cheese Glaze:

  • 6 ounces cream cheese, softened

  • 3 tablespoons butter, softened

  • 1 cup confectioners' sugar

  • ¼ cup milk, plus more if needed

  • ½ teaspoon vanilla extract

  • 2 tablespoons confectioners' sugar for dusting

Directions

  1. Preheat oven to 200 degrees F (95 degrees C).

  2. Whisk 2 cups milk and vinegar together in a bowl; let rest until milk sours, about 2 minutes.

  3. Sift flour, white sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl; whisk to combine.

  4. Whisk milk mixture, melted unsalted butter, eggs, red food coloring, and 2 teaspoons vanilla extract together in a bowl.

  5. Pour milk mixture into flour mixture and stir until just combined; the batter should be lumpy.

  6. Heat a cast-iron skillet over medium-low heat and spray with cooking spray. Drop batter by 1/4-cup onto the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven.

  7. Beat cream cheese and softened butter together in a bowl until light and fluffy, about 2 minutes. Add 1 cup confectioners' sugar, 1/4 milk, and 1/2 teaspoon vanilla extract; beat until smooth, adding more milk to reach desired consistency. Pour cream cheese glaze over pancakes and dust with remaining confectioners' sugar.

Cook's Note:

To avoid browning the red pancake, cook at a lower heat and flip early. These pancakes are delicate so use a large flexible spatula.

For the glaze you can use an electric mixer if you like. I use a potato masher to blend the butter, sugar, and cream cheese, then whisk in the milk. Store glaze in a resealable plastic bag with the end snipped off for easy drizzling.

You can substitute 2 cups buttermilk for the 2 cups milk and 2 tablespoons vinegar.

Nutrition Facts (per serving)

949 Calories
46g Fat
120g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 949
% Daily Value *
Total Fat 46g 58%
Saturated Fat 28g 138%
Cholesterol 214mg 71%
Sodium 975mg 42%
Total Carbohydrate 120g 43%
Dietary Fiber 4g 13%
Total Sugars 67g
Protein 19g
Vitamin C 0mg 2%
Calcium 368mg 28%
Iron 5mg 27%
Potassium 452mg 10%

* 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.

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