Red Velvet Pancakes with Cream Cheese Glaze
Indulge in a decadent breakfast with these vibrant Red Velvet Pancakes topped with a creamy cream cheese glaze. Perfect for celebrations and cozy mornings alike.
Ingrédients
For the Pancakes
- 1 cup all-purpose flour The foundation for a fluffy pancake.
- 1/4 cup cocoa powder Adds the rich chocolate flavor.
- 1 tablespoon baking powder Ensures the pancakes rise nicely.
- 1/4 teaspoon salt Enhances the overall flavor.
- 1 cup buttermilk Provides moisture and fluffiness.
- 1 large egg Binds the ingredients together.
- 2 tablespoons sugar Offers sweetness.
- 2 tablespoons vegetable oil Keeps the pancakes moist.
- 1 teaspoon vanilla extract Adds extra flavor depth.
- 1–2 tablespoons red food coloring For that signature red hue.
For the Cream Cheese Glaze
- 4 oz cream cheese, softened The star of the glaze.
- 1/2 cup powdered sugar Sweetens the glaze.
- 2 tablespoons milk Helps achieve the right consistency for the glaze.
- 1 teaspoon vanilla extract (for glaze) Enhances the flavor of the glaze.
Instructions
Preparation
- Gather all your ingredients together. Make sure your eggs and cream cheese are at room temperature for easier mixing.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, combine the buttermilk, egg, sugar, vegetable oil, vanilla extract, and red food coloring. Stir well until everything is fully blended.
- Slowly add the wet ingredients to the dry mixture. Gently stir until just combined, being careful not to overmix.
Cooking
- Heat a non-stick skillet or griddle over medium heat.
- Using a 1/4 cup measuring cup, pour the pancake batter onto the skillet, leaving space between each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
- Remove pancakes and keep warm while cooking the remaining batter.
Prepare the Cream Cheese Glaze
- In a separate bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well combined.
- Add milk and vanilla extract, mixing until you achieve a creamy glaze.
Serving
- Stack warm pancakes and drizzle the cream cheese glaze generously over the top. Add toppings as desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the pancakes with parchment paper between layers.