How to Make Red Velvet Pancakes
Sweet chocolate and tangy cream cheese smooshed together with the texture of dreams. Red velvet has proven its popularity as a cake, but here we have reimagined the winning combination in an altogether flatter form.
Our red velvet pancake recipe is easier than you might think to make and a real crowd-pleaser – especially for more romantic breakfasts or desserts…Leave the lemon and sugar in the cupboard.
You’ll Need (for 20 pancakes):
- 300ml buttermilk
- 100g cream cheese at room temperature
- 125g granulated or caster sugar
- 70ml cup sour cream
- 120g unsalted butter
- 250g plain flour
- 2 tbsp unsweetened cocoa powder
- 2 large eggs
- 3 tbsp milk
- 2 tbsp icing sugar
- 2 tsp red food coloring
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Maple syrup, for serving
1. Melt your butter in a pan over a low heat and leave to cool
2. Whisk together the cream cheese, sour cream and icing sugar until smooth, then drizzle in milk as needed until you have a liquid consistency for drizzling – this is your sauce
3. Whisk together the flour, cocoa powder, baking soda, baking powder and salt in another mixing bowl
4. Beat the eggs and granulated sugar in another mixing bowl until pale yellow, then beat in the buttermilk, melted butter, food colouring, vanilla and vinegar
5. Add the egg mixture to the flour mixture and gently fold until just mixed. Tip: avoid over-mixing which would lead to a less fluffy texture in your finished pancakes!
6. Heat a large, non-stick skillet over medium-low heat and pour on ladels of batter, spaced evenly apart
7. Cook for 3 min or until bubbles on the surface pop slowly and edges begin to firm
8. Flip and cook for another 1 to 2 min or until the bottoms are set and the pancakes are cooked through
9. Repeat with the remaining batter
10. Drizzle with sauce and syrup and enjoy!
If you liked this, we reckon you might also like our Rhubarb And Pear Brown Sugar Pavlova recipe post!