Red Velvet Pancakes With Cream Cheese Glaze
This is a recipe for red velvet pancakes with a cream cheese glaze. It has the classic flavors of red velvet in a pancake form topped with a sweet and tangy cream cheese glaze. These red velvet pancakes are mildly sweet as to be enjoyed for a regular breakfast more so than a dessert.
These red velvet pancakes are mildly sweet with a slight tang from the buttermilk and vinegar. If you are not a fan of the tangy red velvet, you can leave out the vinegar and use regular milk instead.
Red Velvet Pancakes With a Cream Cheese Glaze
Servings: 4
Ingredients
Pancake Batter
- 2 cups All Purpose Flour
- 2-2¼ cups Buttermilk or Whole milk
- 1 Tbsp White Vinegar optional
- 1/4 cup Cocoa powder
- 1 Tbsp Baking Powder
- 1 ea Large Egg
- 1/2 tsp salt
- 1 tsp Vanilla Extract
- 1/4 cup Sugar
- 1 Tbsp Red Food Dye
- 1 Tbsp Melted Butter
Cream Cheese Glaze
- 1/2 Cup Cream Cheese Room Temperature
- 1 Tbsp Whole Milk
- 1/4 cup Powdered Sugar
Instructions
- Preheat non-stick pan to medium low or griddle to 350℉. Make sure to pull cream cheese out to come to room temp.
- Start by mixing the dry ingredients in a large bowl and set aside. Mix all the wet ingredients into a separate bowl, mix thoroughly.
- Then add the ingredients from the wet bowl into the dry ingredients. Stir only 15-20 times being careful not to overmix it. Remember it's okay to have lumps in the batter it will create a much more tender and fluffy pancake in the end.
- Once combined and your pan/griddle is preheated brush gently with butter and ladle on 1/4 cup to make one pancake. cook until bubbles start to form on the side of the pancake about 2-4 minutes. Flip and repeat cook for an additional 1-3 minutes.
- Once all pancakes are cooked. Combine the soften cream cheese, powdered sugar and milk to a bowl. Whisk until smooth serve immediately on top of the pancakes with some fresh sliced strawberries on top.
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