Red Velvet Pancakes
- Level: Easy
- Yield: about 20 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 221
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 12
- Protein
- 3
- Cholesterol
- 52
- Sodium
- 164
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
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
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.