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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Nutrition

  • Calories
  • 949 kcal
  • 47%
  • Carbohydrates
  • 119.6 g
  • 39%
  • Cholesterol
  • 227 mg
  • 76%
  • 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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