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Red Velvet Pancakes with Cream Cheese Glaze Recipe

Red Velvet Pancakes with Cream Cheese Glaze

Valentine's Day. Your birthday. A Saturday. There's no special occasion needed when it comes to whipping up a tall stack of light and fluffy red velvet pancakes. Add a tangy cream cheese glaze to the setup and suddenly Red Velvet Cheesecake Brownies have some competition high atop the list of everyone's favorite crimson-colored foods.
5 from 1 vote
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients  

For the glaze:

  • 4 ounces cream cheese, softened
  • 4 Tablespoons unsalted butter, softened
  • 3 Tablespoons whole milk
  • 2 cups confectioners' sugar

For the pancakes:

  • 1 1/3 cups all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 2 Tablespoons unsalted butter, melted
  • 2 teaspoons red food coloring

Instructions 

Make the glaze:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter and milk until well combined. Add half of the confectioners' sugar and beat until combined then add the remaining half and beat just until smooth. Cover the glaze with plastic wrap and set it aside.

Make the pancakes:

  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, sugar and salt.
  • In a separate medium bowl, whisk together the buttermilk, egg, unsalted butter and red food coloring.
  • Add the wet ingredients to the dry ingredients and mix just until combined. (The batter should be lumpy. Do not overmix it or your pancakes will be flat and dense rather than fluffy and light.)
  • Heat a skillet or sauté pan over medium low heat. (If you are not using a nonstick pan, lightly grease it with vegetable oil.) Add about 1/4 cup batter to the pan. Once bubbles form on the top, flip the pancake and continue cooking it until it's no longer doughy. Serve the pancakes immediately topped with the cream cheese glaze.

Notes

  • Do not overmix the batter or the gluten in the flour will develop and you’ll end up with tough, dense pancakes. The batter should be a little lumpy.
  • Do not make the pancake batter hours before you plan on using it. It’s important to mix the batter then use it immediately in order to prevent the baking soda and baking powder from losing their gusto.
  •  Limit yourself to one solid flip once you see bubbles all atop the surface of each pancake. Excessive flipping flattens your ‘cakes and makes them more dense.
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