Red Velvet Pancakes

These fluffy red pancakes are great on their own and even better decked out with sweetened cream cheese, a drizzle of maple syrup and toasted[ pecans.]

Total Time:
55 min
Prep:
25 min
Cook:
30 min

Yield:
about 20 pancakes
Level:
Easy

Ingredients
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 3 tablespoons whole milk
  • 2 tablespoons confectioners' sugar
  • 2 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Fine salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 1/4 cups buttermilk
  • 1/2 cup melted and cooled unsalted butter, plus more for griddle
  • 2 teaspoons red food coloring
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • Maple syrup, for serving
  • Toasted, chopped pecans, for serving
Directions
  • Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside.

  • Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated.

  • Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter. Pour 1/4-cupfuls of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed. Cook until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.

  • To serve, drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans.

  • Copyright 2013 Television Food Network, G.P. All rights reserved


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    This recipe is featured in:

    Comforting Desserts