Description
Experience the delightful taste of Red Velvet Pancakes with Cream Cheese Glaze this holiday season. Soft, cocoa-kissed pancakes are drizzled with rich, creamy glaze and garnished with festive raspberries and mint.
Ingredients
- For the Pancake Batter:
- 2 cups All-Purpose Flour (can substitute with gluten-free flour)
- 2 tablespoons Cocoa Powder
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1.5 cups Milk (almond milk is a good alternative)
- 1 tablespoon White Vinegar
- 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
- 4 tablespoons Salted Butter (or unsalted with a pinch of salt)
- For the Cream Cheese Glaze:
- 8 ounces Cream Cheese, softened
- 4 tablespoons Butter
- 2 cups Powdered Sugar, sifted
- 2 tablespoons Milk
- 1 teaspoon Vanilla Extract
- For Garnish:
- 1 cup Fresh Raspberries
- 1 cup Mint Leaves
Instructions
1. Preheat your electric non-stick griddle to 350°F.
2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
3. Combine the milk and vinegar in a liquid measuring cup, whisking them together and letting them rest for 2 minutes.
4. Mix the milk mixture with sugar, eggs, red food coloring, vanilla extract, and melted butter in a large mixing bowl.
5. Add the dry ingredients gradually into the wet mixture, stirring until just combined.
6. Grease the griddle lightly. Pour 1/4 to 1/3 cup of batter for each pancake.
7. Cook each pancake for 2–3 minutes per side or until bubbles form and the edges look set, then flip.
8. Blend cream cheese and butter until fluffy. Gradually mix in powdered sugar, milk, and vanilla until smooth.
9. Adjust the milk in the glaze as needed to reach desired consistency.
10. Serve pancakes warm, drizzled with cream cheese glaze.
11. Top with fresh raspberries and mint leaves for a festive finish.
Notes
Optional: Add a sprinkle of cocoa powder on top for extra flair.
Use fresh ingredients for best flavor and texture.
To make it vegan, use flax eggs, almond milk, and dairy-free butter and cream cheese alternatives.
The glaze can be made ahead and stored in the fridge—reheat gently before using.
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg