Red Velvet Pancake Recipe

A person once thought, “Hey! Why do we always have to bake cakes? What if we just flip them on a pan?” And that’s exactly what they did, flip the cake batter on a pan, called it pancake, and had it for breakfast for the rest of their life. No, we don’t know for sure whether this is how pancakes came into existence, but who know? Maybe that is what happened! Basically, pancakes are the pepperoni pizza of breakfast, and the butter chicken of the breakfast buffet spread – superior and the best.

And over the years we’ve managed to make this breakfast food even better with our little experiments and variations with the ingredients, toppings, shapes, and flavor. One such super hit variation is the red velvet pancake, which is a red velvet cake but shaped like a pancake and your mom will let you eat this for breakfast. Sounds like plan! Follow the recipe below to make some red velvet pancakes for an epic breakfast!

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Red Velvet Pancake Recipe

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Course

Breakfast

Cuisine

American

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people MetricUS Imperial

Ingredients

For the Glaze

• 4 ounces softened cream cheese
• 1 cup confectioners' sugar
• 1 tsp vanilla extract
• 1 tbsp Milk

For the Pancakes

• 1.5 cups all purpose flour
• 2 tbsp white sugar
• 2 tsp baking powder
• 1 tbsp unsweetened cocoa powder
• 1 tsp Salt
• 2 eggs
• 1/4 cup Milk
• 1 cup Buttermilk
• 1 tsp vanilla extract
• 1 tsp distilled white vinegar
• 2 tsp red food colouring
• 1/4 cup melted butter

Course Breakfast Cuisine American Prep Time 15 minutes Cook Time 15 minutes Servings people MetricUS Imperial Ingredients For the Glaze 4 ounces softened cream cheese 1 cup confectioners' sugar 1 tsp vanilla extract 1 tbsp Milk For the Pancakes 1.5 cups all purpose flour 2 tbsp white sugar 2 tsp baking powder 1 tbsp unsweetened cocoa powder 1 tsp Salt 2 eggs 1/4 cup Milk 1 cup Buttermilk 1 tsp vanilla extract 1 tsp distilled white vinegar 2 tsp red food colouring 1/4 cup melted butter

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Instructions

For the Glaze

1. Prepare the cream cheese glaze by beating the cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract in a bowl until smooth.
2. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.

For the Pancakes

1. Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended. Set aside.
2. Beat the eggs in a separate mixing bowl until smooth.
3. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened.
4. Now drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.
5. Heat a lightly oiled griddle over medium-high heat.
6. To cook, drop a spoonful of batter 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.
7. Drizzle with the cream cheese glaze and serve hot.