Red Velvet Pancakes Recipe

Name: Red Velvet Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces cream cheese, at room temperature; 1/4 cup sour cream; 3 tablespoons whole milk; 2 tablespoons confectioners' sugar; 2 cups all-purpose flour; 1 tablespoon unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; Fine salt; 2 large eggs; 3/4 cup granulated sugar; 1 1/4 cups buttermilk; 1/2 cup melted and cooled unsalted butter, plus more for griddle; 2 teaspoons red food coloring; 1 teaspoon pure vanilla extract; 1 teaspoon apple cider vinegar; Maple syrup, for serving; Toasted, chopped pecans, for serving

Servings: persons

4 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons whole milk
2 tablespoons confectioners' sugar
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Fine salt
2 large eggs
3/4 cup granulated sugar
1 1/4 cups buttermilk
1/2 cup melted and cooled unsalted butter, plus more for griddle
2 teaspoons red food coloring
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
Maple syrup, for serving
Toasted, chopped pecans, for serving

1
Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside.
2
Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl.
3
Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar.
4
Add the egg mixture to the flour mixture and fold just until incorporated.
5
Heat a griddle or large nonstick skillet over medium-low heat.
6
Lightly coat the hot skillet with melted butter.
7
Pour 1/4-cupfuls of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed.
8
Cook until bubbles begin to pop on the surface, about 3 minutes.
9
Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer.
10
Repeat with the remaining batter.
11
To serve, drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans.

1322

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 18 ingredients. The key ingredients include: 4 ounces cream cheese, at room temperature, 1/4 cup sour cream, 3 tablespoons whole milk, 2 tablespoons confectioners' sugar, 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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