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.
Ingredients
Scale
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)
Instructions
For the Cream Cheese Glaze:
- In a stand mixer fitted with a paddle attachment, beat the softened cream cheese, confectioners’ sugar, vanilla, and salt until smooth.
- Slowly drizzle in the heavy cream until the icing has a smooth consistency. Set aside while you prepare the pancakes.
For the Pancakes:
- Whisk the flour, granulated sugar, baking powder, cocoa powder, and salt together in a large bowl until evenly blended.
- In a separate bowl, whisk together the eggs, buttermilk, whole milk, vanilla extract, red food coloring, and vinegar.
- 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.
- 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.
- 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