Dessert for Breakfast - Red Velvet Pancakes Recipe - Allrecipes.com
Dessert for Breakfast - Red Velvet Pancakes Recipe
  • READY IN 35 mins

Dessert for Breakfast - Red Velvet Pancakes

Recipe by  

"I made these delicious pancakes for our first Valentine's Day. They are a great special-occasion treat."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Whisk 2 cups milk and vinegar together in a bowl; let rest until milk sours, about 2 minutes.
  3. Sift flour, white sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl; whisk to combine.
  4. Whisk milk mixture, melted unsalted butter, eggs, red food coloring, and 2 teaspoons vanilla extract together in a bowl.
  5. Pour milk mixture into flour mixture and stir until just combined; the batter should be lumpy.
  6. Heat a cast-iron skillet over medium-low heat and spray with cooking spray. Drop batter by 1/4-cup onto the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven.
  7. Beat cream cheese and softened butter together in a bowl until light and fluffy, about 2 minutes. Add 1 cup confectioners' sugar, 1/4 milk, and 1/2 teaspoon vanilla extract; beat until smooth, adding more milk to reach desired consistency. Pour cream cheese glaze over pancakes and dust with remaining confectioners' sugar.
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Footnotes

  • Cook's Note:
  • To avoid browning the red pancake, cook at a lower heat and flip early. These pancakes are delicate so use a large flexible spatula.
  • For the glaze you can use an electric mixer if you like. I use a potato masher to blend the butter, sugar, and cream cheese, then whisk in the milk. Store glaze in a resealable plastic bag with the end snipped off for easy drizzling.
  • You can substitute 2 cups buttermilk for the 2 cups milk and 2 tablespoons vinegar.
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Reviews More Reviews

Feb 22, 2015

Delicious! Followed the recipe exactly. It was perfect for our family's lazy Saturday morning.

 
Feb 14, 2015

We all thought this was pretty tasty, made it this morning for a valentines day breakfast treat! The cream cheese frosting sauce is really good. I will say that mixing the batter well then letting it sit for 10-15 would be ideal, I made a mistake and didn't mix well enough and had to mix it again. Which of course made them a little flatter than they would have been originally. Overall, these had a great flavour! Thanks for a great recipe! Oh, and it makes quite a few pancakes, normally we double pancake recipes..no need for this one!

 

3 Ratings

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Nutrition

  • Calories
  • 949 kcal
  • 47%
  • Carbohydrates
  • 119.6 g
  • 39%
  • Cholesterol
  • 214 mg
  • 71%
  • Fat
  • 45.5 g
  • 70%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 975 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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