Red Velvet Pancakes Recipe

Name: Red Velvet Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 1 cup Non-fat Milk; 1/4 teaspoons White Vinegar; 1/2 cups Greek Yogurt, Plain; 2 whole Egg Whites; 1/2 teaspoons Vanilla Extract; 1/4 teaspoons Red Dye Paste (food Safe); 1-1/2 cup Whole Wheat Pastry Flour; 2 Tablespoons Unsweetened Cocoa Powder; 1 teaspoon Baking Soda; 4 Tablespoons Powdered Sugar; 1/8 teaspoons Salt; FOR THE CREAM CHEESE FROSTING:; 2 ounces, weight Cream Cheese, Fat Free, Room Temperature; 2 Tablespoons Powdered Sugar; 1 teaspoon Vanilla Extract; 2 Tablespoons Non-fat Milk

Servings: persons

FOR THE PANCAKES:
1 cup Non-fat Milk
1/4 teaspoons White Vinegar
1/2 cups Greek Yogurt, Plain
2 whole Egg Whites
1/2 teaspoons Vanilla Extract
1/4 teaspoons Red Dye Paste (food Safe)
1-1/2 cup Whole Wheat Pastry Flour
2 Tablespoons Unsweetened Cocoa Powder
1 teaspoon Baking Soda
4 Tablespoons Powdered Sugar
1/8 teaspoons Salt
FOR THE CREAM CHEESE FROSTING:
2 ounces, weight Cream Cheese, Fat Free, Room Temperature
2 Tablespoons Powdered Sugar
1 teaspoon Vanilla Extract
2 Tablespoons Non-fat Milk

1
Preheat oven to 200 F.
2
In a small bowl, add milk and vinegar; set aside for a few minutes.
3
In a medium bowl add Greek yogurt, egg whites, vanilla extract and the milk and vinegar mixture; mix until combined. Stir in the red dye. Then add flour, cocoa powder, baking soda, powdered sugar and salt, mix until combined. Set aside.
4
In a small to medium-sized bowl, add cream cheese, powdered sugar, vanilla extract and milk. Beat until creamy smooth. Add more milk, for a thinner frosting, add more sugar for a thicker frosting.
5
Heat a skillet or griddle over medium heat. Once it's hot, place a little less than 1/4 cup batter onto the griddle (fit as many as you can onto the skillet at a time). Cook until bubbles appear on the top and then flip pancakes. You'll cook them for approximately 2 minutes per side.
6
To keep pancakes warm, place cooked pancakes onto a baking sheet and place in the oven until ready to eat. Repeat with the rest of the batter.
7
Frost pancakes with cream cheese frosting. To make a heart shape pancake, I took a cookie cutter and cut out the shape after the pancakes were cooked.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE PANCAKES:, 1 cup Non-fat Milk, 1/4 teaspoons White Vinegar, 1/2 cups Greek Yogurt, Plain, and more.

Yes, Red Velvet Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Velvet Pancakes

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