Valentine’s Day pancake
Red Velvet Pancakes – tender fluffy pancakes finished with a cream cheese icing to mimic red velvet cake, And These gorgeously red pancakes are perfectly festive for any celebration and they are completely irresistible!
Red Velvet Pancakes are one of my all time favorites so I think they definitely deserve to be made in breakfast form. Don’t they just have a Holiday celebration written all over them? With such a vibrant and beautiful red there’s not really a more fitting or festive breakfast to serve upon the morning.
These are such a breeze to whip up. No offense to any of you that only use pancake mix, however, I still don’t understand the whole pancake mix thing. It could take 1 minute longer to make them from scratch versus a pancake mix.
And When you do make that switch from pancake mix to make from scratch you will have a hard time going back. Not to mention, Once you make pancakes from scratch the possibilities are endless! It’s so fun to make and eat so many different flavors of pancakes.
Pancakes are one of my favorite breakfast foods if you don’t believe me check out the breakfast list on my insta page. I have not even posted half of the pancake flavors I would like to.
These are definitely going to be up there on the top of the best my pancake not only because of their delicious combination of flavors but also for their stunning beauty. I love delicious food, And I also love dessert for breakfast.
Valentine’s Day pancakes
A decadent and incredibly delicious dessert for breakfast, And a perfect fit for any celebration.
Keyword: Red Velvet Pancakes
Recipe: Cooking classy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
2 cups all-purpose flour
3 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups milk
2 Tbsp white vinegar
1/2 cup granulated sugar
2 large eggs
1 1/2 Tbsp red food coloring
2 tsp vanilla extract
1/3 cup salted butter, melted
1 recipe Cream Cheese Glaze, recipe follows
fresh raspberries and mint leaves, for garnish (optional)
Cream Cheese Glaze
6 oz cream cheese, softened
6 Tbsp butter softened
2 cups powdered sugar
1/2 cup milk, plus more if desired
1/2 tsp vanilla extract
1. Preheat an electric non-stick griddle to 350 degrees, And In a mixing bowl, whisk together flour, cocoa powder, baking powder, salt and baking soda, set aside.
2. Measure out milk into a liquid measuring cup then whisk in vinegar, allow mixture to rest about 2 minutes.
3. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, melted butter, and vanilla. Whisk mixture until well combined. When whisking, slowly add in dry ingredients then mix just until combined.
4. Butter griddle if necessary and pour about a 1/4 – 1/3 cup batter (depending on how big you want your pancakes) at a time onto hot griddle (you could also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they are not thicker in the center then they’re on the edges).
5. Cook until bubbles begin to appear on the top surface of the pancakes and flip then cook opposite side until pancake is cooked through (I did not want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I did not wait for many bubbles).
6. Serve warm with cream cheese glaze then garnish with fresh raspberries and mint leaves if desired.
For the cream cheese glaze:
1. In a mixing bowl, using an electric hand mixer set on medium speed, mix together cream cheese and butter until well combine and fluffy, for 2 minutes.
2. Add in remaining ingredients and blend about 1 minute until well combined, adding additional milk to thin if desired.
3. Store in an airtight container in the refrigerator.