Red Velvet Pancakes (Printable Version)
Fluffy red velvet pancakes with creamy glaze and white chocolate buttermilk syrup, perfect for a special breakfast.
# Ingredients Required:
→ Pancakes
01 -
250 grams all-purpose flour
02 -
50 grams granulated sugar
03 -
16 grams baking powder
04 -
5 grams baking soda
05 -
5 grams salt
06 -
12 grams unsweetened cocoa powder
07 -
2 large eggs
08 -
480 milliliters buttermilk
09 -
115 grams unsalted butter, melted and cooled
10 -
10 milliliters vanilla extract
11 -
10-15 milliliters red gel food coloring
12 -
5 milliliters white vinegar
→ Cream Cheese Glaze
13 -
115 grams cream cheese, softened
14 -
60 grams powdered sugar
15 -
60 milliliters milk
16 -
5 milliliters vanilla extract
→ White Chocolate Buttermilk Syrup
17 -
240 milliliters buttermilk
18 -
100 grams granulated sugar
19 -
45 grams white chocolate chips
20 -
14 grams unsalted butter
21 -
2.5 grams baking soda
22 -
2.5 milliliters vanilla extract
# Guide to Cooking:
01 -
Whisk together flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder in a large bowl to form the dry base.
02 -
In a separate bowl, lightly beat eggs, then add buttermilk, melted butter, vanilla extract, red gel food coloring, and white vinegar. Stir until fully incorporated.
03 -
Gradually fold wet ingredients into dry mixture, stirring gently until just combined. Allow batter to rest for five minutes, maintaining some lumps for tender pancakes.
04 -
Heat a lightly greased griddle or skillet over medium heat. Pour 60 milliliters (1/4 cup) batter per pancake. Cook each side for 2-3 minutes until bubbles appear and edges set. Keep pancakes warm while cooking remaining batter.
05 -
Beat softened cream cheese until smooth. Gradually add powdered sugar and milk, mixing until creamy. Stir in vanilla extract. Adjust consistency with additional milk if needed.
06 -
In a small saucepan, heat buttermilk and sugar over medium heat, stirring until sugar dissolves. Add white chocolate chips and butter, stirring until melted and smooth. Remove from heat and stir in baking soda and vanilla extract, allowing mixture to foam and thicken as it cools.
07 -
Stack warm pancakes on plates. Generously drizzle with cream cheese glaze and white chocolate buttermilk syrup. Optionally, garnish with fresh berries or additional white chocolate chips.
# Extra Suggestions:
01 -
Allowing the batter to rest prevents overmixing and ensures tender pancakes.