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Festive Red Velvet Pancakes with Cream Cheese Glaze Recipe

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★★★★★

4.6 from 108 reviews

Enjoy a festive breakfast with these vibrant Red Velvet Pancakes topped with a luscious cream cheese glaze. Perfectly fluffy and rich with cocoa, these pancakes bring a delightful twist to your morning routine, garnished with fresh raspberries and mint for an elegant touch.

Ingredients

Scale

Pancakes

  • 2 cups All-Purpose Flour (Can substitute with gluten-free flour.)
  • 2 tablespoons Cocoa Powder (Omitting alters flavor.)
  • 1 tablespoon Baking Powder (Ensure it’s fresh.)
  • 1 teaspoon Baking Soda (Works with vinegar for leavening.)
  • 1 teaspoon Salt (Omit if reducing sodium.)
  • 1.5 cups Milk (Almond milk is a good alternative.)
  • 1 tablespoon White Vinegar (Helps tenderize the batter.)
  • 1 cup Granulated Sugar (Coconut sugar is a healthier option.)
  • 2 large Eggs (Flax eggs can be used for vegan.)
  • 1 tablespoon Red Food Coloring (Natural beet juice is a healthy alternative.)
  • 1 teaspoon Vanilla Extract (Enhances flavor.)
  • 4 tablespoons Salted Butter (Unsalted butter with pinch of salt works.)

Cream Cheese Glaze

  • 8 ounces Cream Cheese (Softened for easy mixing.)
  • 4 tablespoons Butter (Use unsalted for better control.)
  • 2 cups Powdered Sugar (Sift for smoother consistency.)
  • 2 tablespoons Milk (Adjust for desired glaze consistency.)
  • 1 teaspoon Vanilla Extract (A must for sweet flavor.)

Garnish

  • 1 cup Fresh Raspberries (Adds color and freshness.)
  • 1 cup Mint Leaves (Perfect for a festive finish.)

Instructions

  1. Preheat Griddle: Preheat your electric non-stick griddle to 350°F to ensure even cooking of the pancakes.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Prepare Milk Mixture: In a liquid measuring cup, combine the milk and white vinegar. Whisk them together and let the mixture rest for 2 minutes to curdle, which acts as a buttermilk substitute for tender pancakes.
  4. Combine Wet Ingredients: In a large mixing bowl, mix the milk and vinegar mixture with granulated sugar, eggs, red food coloring, vanilla extract, and melted butter until smooth.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Avoid overmixing to keep pancakes fluffy.
  6. Cook Pancakes: Lightly grease the preheated griddle. Pour 1/4 to 1/3 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface and edges look set, then flip and cook the other side until golden and cooked through.
  7. Make Cream Cheese Glaze: In a mixing bowl, blend softened cream cheese and butter until fluffy. Gradually add sifted powdered sugar, milk, and vanilla extract, mixing until smooth. Adjust milk to achieve desired glaze consistency.
  8. Serve: Serve the warm red velvet pancakes drizzled generously with cream cheese glaze. Garnish with fresh raspberries and mint leaves for a festive and refreshing finish.

Notes

  • Substitute all-purpose flour with gluten-free flour to make the pancakes gluten-free.
  • For a vegan version, replace eggs with flax eggs and use plant-based milk and butter alternatives.
  • Natural beet juice can replace red food coloring for a healthier, natural color.
  • If reducing sodium intake, omit the added salt in the dry ingredients.
  • Ensure baking powder is fresh for best rise and texture.
  • Adjust the cream cheese glaze thickness by adding more or less milk depending on preference.

Keywords: Red Velvet Pancakes, Cream Cheese Glaze, Festive Breakfast, Pancake Recipe, American Breakfast

Find it online: https://cookcrisis.com/festive-red-velvet-pancakes-with-cream-cheese-glaze-recipe/