There’s something irresistibly charming about a stack of fluffy pancakes, especially when they are as stunning as these Red Velvet Pancakes with Cream Cheese Drizzle. Perfect for a brunch gathering, a special occasion, or simply a cozy weekend at home, these pancakes not only look beautiful but also deliver a delightful taste experience. Imagine waking up to the rich aroma of cocoa and vanilla wafting through your kitchen, with a vibrant splash of red to brighten your plate. Let’s dive into this delicious recipe that’s sure to impress!
Why It Deserves a Spot
These Red Velvet Pancakes with Cream Cheese Drizzle deserve a spot on your breakfast table because they’re the perfect combination of festive and comforting. The classic red velvet flavor profile, with hints of cocoa and vanilla, brings a familiar yet luxurious twist to your ordinary pancake breakfast. The creamy drizzle adds a decadent finish that elevates these pancakes to a dessert-like status. Whether you’re celebrating Valentine’s Day, a birthday, or just a lazy Sunday, these pancakes will make any occasion feel special.
The Ingredient Lineup
To make these delightful pancakes, you’ll need the following ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons granulated sugar
- 4 tablespoons unsweetened cocoa powder
- 2 large eggs
- 1 1/2 cups low-fat buttermilk
- 1/2 cup sour cream
- 2 teaspoons red food coloring
- 4 teaspoons vanilla extract
- 2/3 cup mini chocolate chips
- Maple syrup for serving
- 4 ounces cream cheese, room temperature
- 1 cup confectioners sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
Equipment & Tools
To whip up these Red Velvet Pancakes with Cream Cheese Drizzle, gather the following:
- Mixing bowls: For combining your dry and wet ingredients.
- Whisk: To ensure your batter is smooth and well-blended.
- Griddle or frying pan: A non-stick surface is ideal for easy flipping.
- Spatula: For flipping your pancakes without a mess.
- Measuring cups and spoons: Precision is key in baking!
Mastering Red Velvet Pancakes with Cream Cheese Drizzle: How-To
Creating these pancakes is as easy as pie! Follow these simple steps to achieve pancake perfection.
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, granulated sugar, and cocoa powder. This dry mixture sets the foundation for your pancakes.
Step 2: Mix the Wet Ingredients
In another bowl, combine the eggs, low-fat buttermilk, sour cream, red food coloring, and vanilla extract. Whisk until smooth. The vibrant red color will start to emerge, making it even more exciting!
Step 3: Combine the Mixtures
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. Fold in the mini chocolate chips for that extra indulgence.
Step 4: Heat the Griddle
Preheat your griddle or frying pan over medium heat. If necessary, lightly grease with a bit of oil or butter to prevent sticking.
Step 5: Cook the Pancakes
Using a ladle, pour about 1/4 cup of the batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, usually about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Step 6: Prepare the Cream Cheese Drizzle
While the pancakes are cooking, make the cream cheese drizzle. In a bowl, beat the room temperature cream cheese until smooth. Gradually add the confectioners sugar, vanilla extract, and milk until you achieve a drizzable consistency.
Step 7: Serve and Enjoy
Stack your fluffy red velvet pancakes on a plate, drizzle generously with the cream cheese mixture, and finish with a drizzle of maple syrup. Serve immediately and watch as everyone digs in!
International Equivalents
If you’re cooking from different parts of the world, here are some handy equivalents to keep in mind:
- 1 cup: 240 mL
- 1 tablespoon: 15 mL
- 1 teaspoon: 5 mL
- 1 ounce: 28 grams
Cook’s Notes
- For a fluffier pancake, let the batter rest for about 10 minutes before cooking.
- Feel free to adjust the amount of red food coloring based on your preference for color intensity.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5-10 minutes.
- These pancakes are versatile; try adding nuts or different types of chocolate chips for a unique twist!
Keep It Fresh: Storage Guide
If you have any leftovers (which is unlikely!), here’s how to store them:
Place the cooled pancakes in an airtight container. They can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply pop them in the toaster or microwave until warmed through.
Quick Q&A
Can I make these pancakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture may vary slightly, but they should still be delicious!
What can I use instead of sour cream?
You can use Greek yogurt or a dairy-free yogurt alternative. Both will add creaminess and a slight tang.
How can I make the cream cheese drizzle dairy-free?
Use a dairy-free cream cheese alternative and non-dairy milk to achieve a similar consistency and flavor.
Can I add fruit to the pancake batter?
Absolutely! Blueberries or raspberries would make a lovely addition. Just fold them in gently before cooking.
If you’re loving these pancakes, you might also enjoy:
Make It Tonight
Now that you have the perfect recipe for Red Velvet Pancakes with Cream Cheese Drizzle, why not treat yourself and your loved ones to a delightful breakfast or brunch experience? With simple ingredients and straightforward steps, these pancakes are just a whisk away from being on your table. Get ready to impress with this vibrant dish that combines both beauty and flavor, making every bite a celebration. Happy cooking!
Red Velvet Pancakes with Cream Cheese Drizzle
Ingredients
Equipment
Method
- Step 1: Prepare the Dry Ingredients - In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, granulated sugar, and cocoa powder.
- Step 2: Mix the Wet Ingredients - In another bowl, combine the eggs, low-fat buttermilk, sour cream, red food coloring, and vanilla extract. Whisk until smooth.
- Step 3: Combine the Mixtures - Pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in the mini chocolate chips.
- Step 4: Heat the Griddle - Preheat your griddle or frying pan over medium heat and lightly grease if necessary.
- Step 5: Cook the Pancakes - Pour about 1/4 cup of batter onto the hot griddle. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook until golden brown.
- Step 6: Prepare the Cream Cheese Drizzle - Beat cream cheese until smooth, then gradually add confectioners sugar, vanilla extract, and milk until drizzable.
- Step 7: Serve and Enjoy - Stack pancakes on a plate, drizzle with cream cheese mixture, and finish with maple syrup. Serve immediately.
Notes
- For a fluffier pancake, let the batter rest for about 10 minutes before cooking.
- Adjust the amount of red food coloring for desired color intensity.
- Make buttermilk by adding 1 tablespoon of lemon juice or vinegar to regular milk.
- Add nuts or different types of chocolate chips for a unique twist!
