Red Velvet Pancakes
Indulge in breakfast decadence with these fluffy Red Velvet Pancakes, a dessert-inspired twist on a morning classic! Infused with hints of cocoa and a vibrant red hue, these pancakes are as stunning as they are delicious. The buttermilk base ensures an ultra-tender texture, while a splash of vanilla extract and red food coloring bring out that signature red velvet flavor. For the ultimate treat, top them with a drizzle of creamy, tangy cream cheese glaze or a dusting of powdered sugar. Perfect for special occasions like Valentine’s Day or any day you crave an elevated brunch experience, these gourmet red velvet pancakes are quick to make, ready in just 25 minutes, and sure to impress.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 2 large eggs
- 0.25 cups unsalted butter, melted
- 1 teaspoons red food coloring
- 1 teaspoons vanilla extract
- 4 ounces cream cheese, softened (optional for topping)
- 0.5 cups powdered sugar (optional for topping)
- 2 tablespoons milk (optional for glaze)
Instructions
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, red food coloring, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix; some lumps are okay.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread into a slightly even circle, if necessary.
Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, or until golden and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
To make a cream cheese glaze (optional), beat the cream cheese with powdered sugar until smooth. Gradually add milk until the glaze reaches your desired consistency.
Serve the pancakes warm, stacked, and drizzled with cream cheese glaze or topped with whipped cream.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 2962 mg | 129% | |
| Total Carbohydrate | 258.8 g | 94% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 109.1 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 609 mg | 47% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1096 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
