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Bold Red Velvet Pancakes Cream: 1 Must-Try Recipe

Red Velvet Pancakes Cream
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Indulge in fluffy Red Velvet Pancakes with a rich cocoa flavor and a delightful cream cheese glaze. This easy recipe is perfect for special occasions and weekend brunches, offering a visually stunning and delicious breakfast experience.

Ingredients

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  • For the Pancake Batter:
  • 1 cup All-Purpose Flour
  • 2 tbsp Unsweetened Cocoa Powder
  • ½ cup Granulated Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Buttermilk
  • 2 large Eggs
  • 4 tbsp Unsalted Butter, melted
  • 1 tsp Vanilla Extract
  • 2 tbsp Red Food Coloring
  • 1 tbsp White Vinegar
  • ¼ cup Sour Cream
  • For the Cream Cheese Glaze:
  • 8 oz Cream Cheese, softened
  • 1 cup Powdered Sugar
  • 2–4 tbsp Milk
  • 1 tsp Almond Extract (Optional)
  • For Toppings:
  • Fresh Strawberries
  • White Chocolate Shavings
  • Powdered Sugar

Instructions

  1. Prepare the Cream Cheese Glaze: Soften 8 oz cream cheese and 4 tbsp unsalted butter. Beat until smooth. Gradually add 1 cup powdered sugar and 2-4 tbsp milk until pourable. Set aside.
  2. Whisk Dry Ingredients: In a large bowl, whisk 1 cup all-purpose flour, 2 tbsp unsweetened cocoa powder, ½ cup granulated sugar, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, and 1 tbsp cornstarch.
  3. Mix Wet Ingredients: In another bowl, whisk 1 cup buttermilk, 2 large eggs, 4 tbsp melted unsalted butter, and 1 tsp vanilla extract. Stir in ¼ cup sour cream and 1 tbsp white vinegar. Add up to 2 tbsp red food coloring until desired hue is achieved.
  4. Combine Wet and Dry Ingredients: Pour wet mixture into dry ingredients. Gently fold until just combined; do not overmix. A few lumps are okay.
  5. Rest the Batter: Let the batter rest for 5 minutes.
  6. Heat the Griddle: Place a non-stick griddle or skillet over medium heat. Lightly grease with butter.
  7. Cook the Pancakes: Pour ¼ cup batter per pancake onto the griddle. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden.
  8. Keep Warm and Repeat: Place cooked pancakes on a plate and keep warm in a low oven. Repeat with remaining batter.
  9. Serve and Garnish: Stack pancakes on plates. Drizzle generously with cream cheese glaze. Garnish with fresh strawberries, white chocolate shavings, or powdered sugar.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Brown sugar can be used instead of granulated sugar for a deeper flavor.
  • Greek yogurt can substitute sour cream.
  • If you don’t have buttermilk, mix 1 cup milk with 1 tbsp vinegar or lemon juice and let sit for 5-10 minutes.
  • Avoid overmixing the batter to ensure fluffy pancakes.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • Freeze pancakes for up to 2 months by placing them in a single layer on a baking sheet until solid, then transferring to an airtight freezer bag.

Nutrition

Find it online: https://quizsavor.com/red-velvet-pancakes-cream/

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