Red Velvet Pancakes
These Red Velvet Pancakes are soft, fluffy, and rich with cocoa flavor and their signature red color. Topped with a sweet cream cheese frosting, they make a decadent breakfast or special brunch that's ready in about 40 minutes.
Ingredients
Sweet Cream Cheese Topping
- 8 ounces cream cheese softened
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Pancake Batter
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons red liquid food coloring
Instructions
- Beat the softened cream cheese and butter in a medium bowl until the mixture is smooth and creamy.
- Add the vanilla extract, then gradually mix in the powdered sugar one cup at a time until the topping is light and fluffy.
- Whisk the flour, powdered sugar, cocoa powder, baking powder, baking soda, and salt together in a large mixing bowl.
- Combine the buttermilk, eggs, granulated sugar, and red food coloring in a separate bowl until well blended.
- Pour the wet ingredients into the dry ingredients and stir gently until the batter is smooth and free of large lumps.
- Heat a lightly buttered griddle or nonstick skillet over medium heat.
- Pour 1/4 cup of batter onto the hot surface for each pancake.
- Cook until bubbles form on the surface and the edges appear set, then flip and cook the other side until golden brown and cooked through.
- Keep the finished pancakes warm in a 200°F oven on a baking sheet while you cook the remaining batter.
- Serve the warm pancakes topped with a generous dollop of the sweet cream cheese mixture.