Red Velvet Pancakes With Cream Cheese Glaze
Early this year my friend had told me she loves Red Velvet Pancakes. I mean, what is not to love?! Since making pancakes is one of my most favorite things EVER to make, I set out to make my own Red Velvet pancakes. Turns out they are pretty simple. You can read HERE why pancakes are so important to me.
Now this pancake recipe calls for a bit more ingredients than normal but once you get them all in the bowl the process is easy breezy! You know I have a major sweet tooth and pancakes are basically dessert for breakfast. These Red Velvet Pancakes are basically just that! These are fluffy, decadent and worth a try on an upcoming weekend or holiday.
Down below you will find my pancake making process. It takes a pancake or two as practice and then you’ll get the hang of it. The key is adding that tiny bit of butter on top just after you flip the pancake.
Cream cheese frosting in my mind has to be one of the best things. This glaze is just as great! I like to make it a bit runny to mimic syrup. This topping levels up the Red Velvet Pancakes perfectly.
You can watch here how these pancakes come together …
Red Velvet Pancakes With
Cream Cheese Glaze
Ingredients
Red Velvet Pancakes
2 1/2 cups flour
2 tbs unsweetened cocoa powder
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup melted unsalted butter
2 cups milk
2 tbs white vinegar
2 eggs 2 tsp vanilla
1 tbs red food color
*extra unsalted butter for cooking pancakes
Cream Cheese Glaze
2 oz room temp cream cheese
2 tbs room temp unsalted butter
1 cup powdered sugar
2 tbs milk
1 tsp vanilla
Makes About 15 Pancakes + 1 1/2 Cups Of Glaze
Directions
Step 1: In a large bowl sift together your dry ingredients; flour, sugar, cocoa powder, baking powder, baking soda and salt.
Step 2: Next whisk in your wet ingredients until well combined; melted butter, milk, vinegar, vanilla. Then add in your food color and give it all a good whisk. If there are a few lumps in your batter that is totally fine!
Step 3: On a griddle or large skillet over medium heat melt 1 tbs of butter. Once the butter is melted, scoop in your pancake batter. Let your pancake cook slow and low. You might want to with the heat to medium low while your pancake cooks. Once you see tiny bubbles appear and they start to pop, it is time to flip! Gently flip your pancake and top with a bit of butter. As the other side cooks the butter will melt into the pancake. Once your pancake is cooked through (after you flip it doesn’t take more than a minute or two) remove from the pan and begin the process again. Starting with the butter and medium heat! Tip: I like to use this SCOOP HERE so all my pancakes are the same size.
Step 4: While your pancakes are cooking mix together the ingredients for the Cream Cheese Glaze until smooth. If you want this to be a bit more runny, add a touch more milk. If you want it to be a bit thicker, add a touch more powdered sugar. I also like to warm this glaze up a bit in the microwave before pouring onto the pancakes ;)
Step 5: Stack your cooked pancakes and drizzle with the glaze! Enjoy!