Description
Create a festive breakfast experience with these vibrant Red Velvet Pancakes, topped with a smooth Cream Cheese Drizzle. This recipe brings fun and flavor to your morning routine.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cups buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (or more for deeper color)
- 1/4 cup cocoa powder
- 1 cup powdered sugar (for drizzle)
- 4 ounces cream cheese, softened (for drizzle)
- 2 tablespoons milk or heavy cream (for drizzle)
Instructions
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, whisk the egg, buttermilk, oil, vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- In a small bowl, mix the cocoa powder and red food coloring to form a thick red paste. Add this paste to the pancake batter and mix until the color is uniform and rich red.
- Heat a lightly oiled griddle or large skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes.
- Flip the pancakes and cook for an additional 1 to 2 minutes until cooked through. Keep warm.
- Prepare the drizzle: Beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until combined. Add the milk or cream, one teaspoon at a time, until the drizzle reaches your desired consistency.
- Stack the pancakes and generously top with the cream cheese drizzle. Serve immediately.
Notes
- For a deeper red color, use gel food coloring instead of liquid.
- Buttermilk is essential for the classic red velvet tang and texture.
- Do not let the batter sit too long after adding the vinegar and baking soda, as the reaction starts immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle/Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg