How to Make Dessert for Breakfast - Red Velvet Pancakes - A Step-by-Step Guide

Breakfast is the most important meal of the day, so why not make it a little more fun and indulgent? If you're a fan of red velvet cake, you'll love these red velvet pancakes – the perfect way to add a little sweetness to your morning routine. These fluffy, vibrant red pancakes are not only delicious, but they also make for an eye-catching and impressive breakfast or brunch dish for special occasions.

Made with a hint of cocoa and buttermilk, these pancakes are reminiscent of the classic ...

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Ingredients

  • 2 cups milk
  • 2 tablespoons white vinegar
  • 2 cups all-purpose flour
  • ½ cup white sugar
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup unsalted butter, melted
  • 2 large eggs
  • 2 ¼ teaspoons red food coloring
  • 2 teaspoons vanilla extract
  • cooking spray
  • 6 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • ¼ cup milk, plus more if needed
  • ½ teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar for dusting

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 200 degrees F (95 degrees C).
  • Whisk 2 cups milk and vinegar together in a bowl; let rest until milk sours, about 2 minutes.
  • Sift flour, white sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl; whisk to combine.
  • Whisk milk mixture, melted unsalted butter, eggs, red food coloring, and 2 teaspoons vanilla extract together in a bowl.
  • Pour milk mixture into flour mixture and stir until just combined; the batter should be lumpy.
  • 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.
  • 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.
  • Nutrition

    949 cal.

    • Total Fat: 46g
    • Saturated Fat: 28g
    • Cholesterol: 214mg
    • Sodium: 975mg
    • Total Carbohydrate: 120g
    • Dietary Fiber: 4g
    • Total Sugars: 67g
    • Protein: 19g
    • Vitamin C: 0mg
    • Calcium: 368mg
    • Iron: 5mg
    • Potassium: 452mg