Red Velvet Pancakes With Cream Cheese Topping

10 mins Prep Time

10 mins Cook Time

Written By

Nadia Boachie

Red velvet pancakes with cream cheese topping are the perfect brunch food and an amazing Valentine's Day meal. The lightly cocoa-flavoured pancakes' vibrant red adds a fantastic pop of colour at the breakfast table. These fluffy pancakes are perfect for enjoying with that special someone, with friends, with family members or as a treat to yourself. The recipe makes four large pancakes, about 1-2 servings, but can be easily doubled for a larger party size. You can top with the delicious cream cheese topping (recipe below) or simply serve your pancakes with a dusting of icing sugar or maple syrup. Additionally, these pancakes are very tasty with some mini white or milk chocolate chips speckled throughout, so if that is your speed, then definitely think about upgrading your stack with some chocolate. Finally, if you are serving these for Valentine's Day, you can take this dish to the next level by serving with a side of chocolate-covered strawberries. Regardless of when you are having these, you should check this recipe out. These red velvet pancakes are a great alternative to plain pancakes.

Ingredients

Red Velvet Pancakes

1 cup all-purpose flour
1 tablespoon cocoa powder
2 teaspoons baking powder
Pinch of salt
2-3 tablespoons granulated sugar
3/4 cup, plus 2 tablespoons milk
1 egg, beaten
2 teaspoons unsalted butter, melted
1 teaspoon vanilla extract
Butter or cooking oil, for frying
White chocolate chips (optional)
Red food colouring

Cream Cheese Frosting

3/4 cup powdered sugar
1/4 cup, plus 2 tablespoons cream cheese, softened
1 tablespoon butter, softened
3 tablespoons heavy cream
1/2 teaspoon vanilla

Directions

Red Velvet Pancakes

7 Steps

Step 1

Mix your dry ingredients together in a bowl: flour, sugar, baking powder, salt and cocoa powder.
Step 2

Sift your dry ingredients and set aside.
Step 3

In a separate bowl, mix your wet ingredients, beat your eggs, add milk, melted butter, vanilla and some red food colouring.
Step 4

Combine wet and dry ingredients together and mix, adding more food colouring to achieve desired red colour. Note: gel food colouring is 'stronger' than liquid food colour, you often need less of it and it tends to bleed less in cooked food.
Step 5

Your pancake batter may be thick and lumpy and this is okay -- it is best not to overmix. Remember, the thicker your pancake batter, the fluffier the finished pancake will be, the thinner your batter, the flatter your pancakes will be. You can adjust thickness of your batter by adding more or less milk. Let the batter sit for 5-7 minutes before beginning to fry.
Step 6

To fry, scoop pancake batter into a heated frying pan with melted butter or oil and cook on low-medium until you start to see bubbles form. Remember the batter should make about 4 pancakes so divide accordingly.
Step 7

Flip pancakes and cook on low-medium until pancakes are lightly browned and cooked through.