Red Velvet Pancakes with Cream Cheese Drizzle Recipe
Introduction
Red velvet pancakes offer a delightful twist on a breakfast classic, combining the rich flavor of cocoa with a vibrant red color. These fluffy pancakes topped with a smooth cream cheese drizzle make for a fun and delicious start to any morning.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup milk or buttermilk
- 2 tablespoons vegetable or canola oil
- 1-2 tablespoons red food coloring
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons milk
Instructions
- Step 1: Prepare the cream cheese drizzle by beating cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth. Gradually beat in milk, one tablespoon at a time, until reaching your desired drizzle consistency. Set aside.
- Step 2: Preheat a griddle or non-stick skillet to 350°F (175°C). Lightly spray with non-stick cooking spray.
- Step 3: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- Step 4: In a separate bowl, whisk together the milk, egg, and oil until well combined.
- Step 5: Pour the wet ingredients into the dry ingredients and stir gently just until moistened. Add the red food coloring and mix until the color is evenly distributed. Adjust the amount of food coloring to achieve your preferred shade.
- Step 6: Using a ¼ cup measuring cup, pour batter onto the heated griddle to form pancakes.
- Step 7: Cook pancakes for 4-5 minutes until edges look set and bubbles form on top. Flip carefully and cook an additional 2-3 minutes until cooked through.
- Step 8: Transfer pancakes to a serving plate and drizzle generously with the prepared cream cheese sauce. Serve warm.
Tips & Variations
- For extra flavor, try using buttermilk instead of regular milk to add a slight tanginess and tenderness.
- If you prefer natural coloring, you can substitute beet juice or powder for red food coloring.
- To make the cream cheese drizzle thicker, reduce the milk or chill it slightly before drizzling.
- Serve with fresh berries or a sprinkle of powdered sugar for an elegant touch.
Storage
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on a warm skillet until heated through. Keep the cream cheese drizzle refrigerated and stir before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these pancakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure to use one that contains xanthan gum for best texture.
How can I make the pancakes fluffier?
Make sure not to overmix the batter; stir just until the ingredients are combined. Using fresh baking powder also helps the pancakes rise nicely.
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Red Velvet Pancakes with Cream Cheese Drizzle Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
Enjoy a festive twist on classic pancakes with these fluffy Red Velvet Pancakes topped with a luscious cream cheese drizzle. Perfect for a special breakfast or brunch, these pancakes combine cocoa powder and vibrant red food coloring to create a deliciously colorful dish that’s both fun and indulgent.
Ingredients
Pancakes
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup milk or buttermilk
- 2 tablespoons vegetable or canola oil
- 1–2 tablespoons red food coloring
Cream Cheese Drizzle
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk
Instructions
- Prepare the Cream Cheese Drizzle: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Gradually add milk, one tablespoon at a time, and continue beating until the drizzle reaches your desired consistency. Set aside while you prepare the pancakes.
- Preheat the Griddle: Heat your griddle to 350 degrees Fahrenheit and lightly spray it with non-stick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate small bowl, whisk the milk (or buttermilk), egg, and vegetable or canola oil until fully blended.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir until just moistened; avoid overmixing. Add red food coloring gradually, stirring until the batter attains your preferred vibrant red hue.
- Cook the Pancakes: Using a ¼ cup measuring cup, pour batter onto the preheated griddle. Cook the pancakes for 4-5 minutes or until the edges are set and bubbles form on the surface. Flip and cook for an additional 2-3 minutes until the other side is golden and the pancake is cooked through.
- Serve: Remove pancakes from the griddle, stack them on a serving platter, and drizzle with the prepared cream cheese sauce. Serve immediately for best taste.
Notes
- For extra fluffy pancakes, do not overmix the batter; some lumps are okay.
- You can substitute buttermilk for regular milk to add a slight tang and tenderness.
- Adjust the red food coloring amount to achieve your desired shade of red.
- The cream cheese drizzle can be made ahead and stored in the refrigerator; stir before serving.
- Non-stick spray helps prevent sticking but lightly greasing with butter is also an option.
- Ensure griddle is properly heated for even cooking and browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: red velvet pancakes, cream cheese drizzle, breakfast recipe, brunch, fluffy pancakes, cocoa pancakes, festive breakfast
