Red Velvet Pancakes Cream Glaze (Printable Version)
Fluffy red velvet pancakes topped with a luscious cream cheese glaze for a festive brunch delight.
# Ingredient List:
→ Pancake Batter
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1 cup buttermilk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon red food coloring
→ Cream Cheese Glaze
12 - 4 ounces cream cheese, softened
13 - 2 tablespoons unsalted butter, softened
14 - 1 cup powdered sugar, sifted
15 - 1/2 teaspoon vanilla extract
16 - 2 to 3 tablespoons milk
# Step-by-Step Instructions:
01 - Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
02 - In a separate bowl, whisk buttermilk, eggs, melted butter, vanilla, and red food coloring until thoroughly combined.
03 - Pour wet ingredients into dry ingredients and fold gently until just combined, leaving some lumps to avoid overmixing.
04 - Warm a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour 1/4 cup batter per pancake onto the heated surface. Cook until surface bubbles appear and edges set, approximately 2 minutes, then flip and cook 1 to 2 minutes more until fully cooked through. Repeat with remaining batter.
06 - Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until creamy. Thin with milk, one tablespoon at a time, until pourable yet thick.
07 - Stack pancakes on plates and drizzle generously with cream cheese glaze. Serve immediately while warm.
# Tips from hearthlykitchen:
01 -
- These pancakes trick your brain into thinking you are eating dessert for breakfast without the sugar crash an hour later.
- The cream cheese glaze pools into every crevice and ridge, which means no bite is ever dry or boring.
02 -
- If your first pancake is pale and greasy, your pan was not hot enough; let it recover before continuing.
- The batter thickens as it sits; thin with a splash of buttermilk if needed between batches.
03 -
- Keep cooked pancakes warm on a baking sheet in a 200 degree oven while you finish the batch; stacking them makes the bottoms soggy.
- A light dusting of cocoa powder over the finished stack looks elegant and hints at the flavor within.