Red Velvet Pancakes
Red velvet pancakes. Red velvet anything is pretty much one of my most favorite things in this world. And although it is totally cliche, red velvet screams Valentine’s Day. And what perfect way to start the day of love than with these pancakes? I don’t usually make a nice breakfast for Valentine’s Day since I am typically trying to get off to work, but these are totally worth waking up just a little earlier to make a special breakfast!
When I first made these, I actually thought they could use more of a chocolatey taste. I think next time, I might add a handful of chocolate chips to the batter. Because, you know, these aren’t already over-the-top as is. The cream cheese glaze is so perfect on these and I found that a little goes a long way! If these weren’t so right, it kind of seems wrong to eat something so decadent and wonderful for breakfast!
Ladies, these are totally breakfast-in-bed material. To get your significant other to make them for you, just leave this page open on your computer for a while so they see it. You know, like the same thing we can do when we want expensive jewelry…
For the pancakes:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tbs. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs, beaten
- 1 cup buttermilk
- 1 tsp. vanilla extract
- 3 tbs. red food coloring*
- semi-sweet chocolate chips (optional)
For the cream cheese icing:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- In a large bowl, mix together the flour, salt, baking powder, baking soda, sugar, and cocoa powder.
- In a separate bowl, mix together the eggs, buttermilk, vanilla, and the food coloring.
- Make a well in the center of the dry ingredients, pour in the wet ingredients and fold together until well-combined, but try not to overmix. Stir in the chocolate chips (if using).
- Heat a fry pan on medium heat (or use a griddle). Spray the pan with non-stick spray, or add a pat of butter. Pour about 1/4 cup of the pancake batter into the pan. Cook on one side for about 2 minutes, then flip and cook for another 2 or until the pancake is fully cooked. Continue this process with the remaining batter.
- To make the icing, beat together the cream cheese, sifted powdered sugar. Add in milk, one tablespoon at a time, and mix until the icing reaches your desired thickness (I did about 2-3 tbs.).
- Drizzle some of the icing over the pancakes and serve. Garnish with fruit, nuts, butter, or a sprig of mint.
In regards to the food coloring, you can also use gel food coloring, in which case would require less than regular liquid color.
Amount Per Serving: Calories: 567Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 129mgSodium: 761mgCarbohydrates: 88gFiber: 3gSugar: 43gProtein: 15g