Treat Everyone to a Special Breakfast with Red Velvet Pancakes

If you love the flair of a beautiful red velvet cake, you can get the same gorgeously hued treat… for breakfast!

Transform one of your favorite desserts into a meal perfect for any special morning.

Valentine’s Day? Make them.

Anniversary? Make them.

Procrastinating doing work in the morning? Definitely make them.

With the buttermilk base and a hint of cocoa, you totally deserve a treat for you or your loved ones right when you wake up, no matter the event.

And leave the maple syrup behind this time. These bright, fluffy, moist red circles of happiness are topped off with a thick and velvety cream cheese glaze.

Serve them with a side of fresh fruit like strawberries, and you’ll be celebrating the rest of the day with a very happy tummy.

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The Best Red Velvet Pancakes

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• Author: Nikki Cervone
• Total Time: 20 minutes
• Yield: 4 servings (about 8 small pancakes) 1x

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Description

Love the flair of a beautiful red velvet cake? Get the same gorgeously hued dessert as pancakes for breakfast, complete with a cream cheese glaze.

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Ingredients

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For the Cream Cheese Glaze:

• 1 4-ounce package cream cheese (softened)
• 1 cup confectioners’ sugar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1 cup heavy cream

For the Pancakes:

• 1 1/2 cups all purpose flour
• 1/3 cup white granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons cocoa powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup whole milk
• 2 teaspoons pure vanilla extract
• 2 teaspoons red food coloring
• 1 teaspoon distilled white vinegar
• 1/4 cup unsalted butter (melted and slightly cooled)

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Instructions

For the Cream Cheese Glaze:

1. In a stand mixer fitted with a paddle attachment, beat the softened cream cheese, confectioners’ sugar, vanilla, and salt until smooth.
2. Slowly drizzle in the heavy cream until the icing has a smooth consistency. Set aside while you prepare the pancakes.

For the Pancakes:

1. Whisk the flour, granulated sugar, baking powder, cocoa powder, and salt together in a large bowl until evenly blended.
2. In a separate bowl, whisk together the eggs, buttermilk, whole milk, vanilla extract, red food coloring, and vinegar.
3. Stir the liquid ingredients into the dry ingredients until just moistened. Add the melted butter, and stir until the butter is completely incorporated. Do not overmix.
4. Heat a lightly oiled griddle or skillet over medium-low heat. Drop the batter in large spoonfuls onto the griddle to form small circles. Cook until the bubbles form around the edges, about 2 minutes. Flip, and cook until lightly browned on the other side, about another 2 minutes. Remove from the pan, and repeat with the rest of the batter.
5. Drizzle with the cream cheese glaze and serve warm.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Pancakes
• Method: Stovetop
• Cuisine: Breakfast

Keywords: red velvet, pancakes, strawberry, breakfast

Cooking by the Numbers…

Step 1 – Make the Cream Cheese Glaze

Gather all ingredients needed for the cream cheese glaze.

In a stand mixer fitted with a paddle attachment, beat the softened cream cheese, confectioners’ sugar, vanilla extract, and salt until smooth.

Slowly pour in the heavy cream with the mixer running. Mix until the heavy cream is completely incorporated, and the consistency of the glaze is thick and smooth.

Step 2 – Prep the Pancake Mix

Gather and measure all ingredients for the pancakes. Melt the butter in a separate dish, and allow to cool slightly.

Step 3 – Whisk the Dry Ingredients Together

Place the all-purpose flour, sugar, baking powder, cocoa powder, and salt in a large bowl. Whisk together until completely incorporated.

Step 4 – Whisk the Liquid Ingredients Together

Whisk together the eggs, buttermilk, whole milk, vanilla, food coloring, and white vinegar in a separate bowl. Do not include the butter.

Step 5 – Combine to Form Batter

Add the liquid ingredients to the dry mixture. Mix until just moistened. Pour in the melted butter, and stir until just combined. To keep the final product light and tender, be sure to not overmix.

Step 6 – Cook

Heat a lightly oiled skillet or griddle to medium-low. Drop batter by large spoonfuls in the prepared skillet to form small circles.

Cook on one side for about 2 minutes, until the edges are bubbling and slightly dry. Flip with a spatula and cook on the other side until lightly browned.

Repeat with the remaining batter.

Step 7 – Garnish and Serve

Top the cooked pancakes with the cream cheese glaze. To make a controlled drizzle, fill a piping bag or squirt bottle with the glaze and squeeze your desired design on top.

Serve while still warm, with your choice of fruit.

Dessert for Breakfast – Never a Bad Thing

Treat yourself to a very special breakfast this morning with our red velvet pancakes!

If you’re celebrating a momentous occasion, or if you just feel like spoiling yourself or your loved ones, you know exactly what to make!

And having dessert first thing in the morning will be the best decision that will leave you rocking and celebrating for the rest of the day.

About Nikki Cervone

Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.

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