Indulgent Red Velvet Pancakes with Cream Cheese Glaze Magic
Decadent red velvet pancakes topped with a creamy glaze, perfect for breakfast or brunch.
Equipment
- Mixing Bowls
- Whisk
- Griddle or Non-stick Skillet
Ingredients
For the Pancake Batter
- 1 cup All-Purpose Flour Can use gluten-free blend
- 2 tablespoons Cocoa Powder
- 1 cup Granulated Sugar Substitute with a sugar alternative if desired
- 1 tablespoon Baking Powder Ensure it's fresh
- 1 teaspoon Baking Soda No substitutes recommended
- 0.5 teaspoon Salt Sea salt works well
- 1 cup Buttermilk Can use milk mixed with vinegar
- 2 large Eggs Flax eggs are a good vegan substitute
- 0.25 cup Melted Butter Vegetable oil can be used
- 1 teaspoon Vanilla Extract
- 1 tablespoon Red Food Coloring Optional for color
For the Cream Cheese Glaze
- 4 ounces Cream Cheese Neufchâtel cheese can be lighter
- 1 cup Powdered Sugar
- 2 tablespoons Milk Any type works well
Instructions
Pancake Making
- In a large bowl, combine all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, eggs, melted butter, vanilla extract, and red food coloring until smooth.
- Gradually pour the wet mixture into the dry ingredients, folding until just combined.
- Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil.
- For each pancake, pour about ¼ cup of batter onto the griddle. Cook until bubbles appear, then flip and cook until golden.
- In a bowl, beat together cream cheese, powdered sugar, milk, and vanilla extract until smooth.
- Stack pancakes and drizzle with cream cheese glaze. Add fresh berries if desired.
Notes
Pancakes can be served with a dusting of powdered sugar. Ensure to preheat the griddle properly for the best results.