Authentic Red Velvet Pancakes with Cream Cheese Glaze Recipe

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There’s a new cake in town, and it has nothing to do with the red Red velvet pancakes with a cream cheese icing for breakfast are a hit with youngsters. You can’t go wrong with these pancakes for breakfast!

image credits: purewow

Pancakes topped with cream cheese frosting to look like red velvet cake are called Red Velvet Pancakes. These festive red pancakes are delicious, and they’re wonderful for the holidays!

Also read: Authentic Scottish Tattie Scones Recipes

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Red Velvet Pancakes from Scratch

In my opinion, red velvet is the best. As one of my all-time favourite desserts, I believe that Red Velvet Cupcakes deserve to be served for breakfast. What can you say about them except the Christmas spirit? On Christmas morning, there’s no better way to start the day than with a festive and colourful crimson breakfast.

These are a cinch to put together. To those of you who exclusively use pancake mix, I apologise, but I still have no idea what all the fuss is about. When making pancakes from scratch rather than using a pancake mix, it takes around a minute longer to cook.

You won’t want to go back to store-bought pancake mix after you’ve tried making them from scratch. In addition, when you prepare pancakes from scratch, the options are almost limitless! I love making and eating pancakes in so many various varieties.

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To emulate the red velvet cake flavour, red velvet pancakes are made with delicate, fluffy pancakes and topped with a cream cheese glaze. They could be your new favourite excuse to eat cake for breakfast! If you’re in the market for one!

With their bright red hue, these pancakes seem like they’ve been decked up for the holiday season. Make these for a special breakfast on Valentine’s Day or for your child’s birthday, or just because.

Red Velvet Pancakes with Cream Cheese Glaze

Cream cheese frosting over tender, fluffy pancakes mimics the red velvet flavour of the cake. These festive red pancakes are delicious, and they’re wonderful for the holidays! This recipe yields about 16 pancakes when used as directed. Breakfast made extra special with these red velvet pancakes topped with a cream cheese glaze.

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Servings: 8, Prep15 minutes, Cook15 minutes, Ready in: 30 minutes

Ingredients

  • 2 1/3 cups all-purpose flour (scoop and level to measure)
  • 3 Tbsp cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups milk
  • 2 Tbsp white vinegar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 Tbsp red food coloring
  • 2 tsp vanilla extract
  • 1/3 cup salted butter , melted
  • 1 recipe Cream Cheese Glaze , recipe follows
  • fresh raspberries and mint leaves , for garnish (optional)

Cream Cheese Glaze

  • 6 oz cream cheese , softened
  • 6 Tbsp butter , softened
  • 2 cups powdered sugar
  • 1/3 cup milk , plus more if desired
  • 1/2 tsp vanilla extract

Instructions

  • Set a nonstick electric griddle to 350 degrees Fahrenheit. Assemble the dry ingredients in a large mixing basin and leave away until ready to use. Allow the mixture to rest for two minutes after you’ve added the vinegar to the milk in the measuring cup.
  • Add sugar, eggs, red food colouring, vanilla, and melted butter to the milk mixture in a separate large mixing basin. Whisk the mixture until it is well incorporated. Adding the dry ingredients one at a time, whisking constantly, will help ensure a smooth mixture.
  • You may use a measuring cup or spoon to softly distribute batter from the centre out to the edge of the griddle to ensure that the pancakes aren’t thicker in the middle than they are on the sides. Butter the griddle if required and pour approximately 1/4 to 1/3 cup of batter at a time onto the heated griddle.
  • If you don’t want the tops of your pancakes to be brownish red, you may flip them early than usual and cook them on the other side until they’re done (I did this because I didn’t want the pancakes to be brownish red).
  • Fresh raspberries and mint leaves may be added to the cream cheese frosting if desired.
  • To make the cream cheese glaze, put the cream cheese and butter in a mixing bowl and beat on medium speed for approximately 2 minutes, or until frothy.
  • Add the rest of the ingredients and mix well for approximately a minute, adjusting the amount of milk if necessary. Refrigerate in an airtight container.

Nutrition

Calories: 968kcal | Carbohydrates: 108g | Protein: 15g | Fat: 55g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 797mg | Potassium: 502mg | Fiber: 2g | Sugar: 69g | Vitamin A: 1703IU | Calcium: 268mg | Iron: 2mg

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