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Red Velvet Pancakes

I did it. I gave in to the red food coloring. It had to be done. Valentine's Day just isn't complete without at least ONE red velvet recipe. And I've got the best one for you.

Pancakes, red velvet pancakes. And not just any red velvet pancakes, heart-shaped red velvet pancakes. Because circles are so boring, right? Not romantic at all.

I intended to bake them as hearts, but alas, the batter was too runny. But no worries, my heart shaped cookie cutter came right in handy. And obviously, I ate all the leftover scraps. In the future, I would use a bigger cookie cutter but that's not to say these mini hearts aren't the cutest!

Perfect for portion control too. That being said, you may not be able to control how much cream cheese glaze you top these with since it is what really makes these pancakes fabulous.

But hey, it's Valentine's Day. Live a little.

Red Velvet Pancakes

Yield: 8 pancakes 
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1 cup all-purpose flour
1 and 1/2 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 tsp salt
1 cup milk
1 tablespoon white vinegar
1/4 cup granulated sugar
1 large egg
pinch of vanilla powder (or 2 teaspoons vanilla extract)
2 and 1/2 tablespoons salted butter, melted
red food coloring, as needed

For the cream cheese glaze:
3 oz cream cheese, room temperature
1/4 cup (4 tablespoons) unsalted butter, room temperature
pinch of vanilla powder ( or 1 teaspoon vanilla extract)
3 tablespoons half and half
1 and 1/4 cups powdered sugar, sifted


Prepare cream cheese glaze. Using an electric hand mixer, beat together cream cheese and butter until light and fluffy. Add vanilla, half and half, and powdered sugar, and beat until well-combined. Set aside.

Preheat a griddle over medium-low heat.

In a medium-sized bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.

Pour milk into a glass measuring cup and stir in vinegar. Set aside for 2 minutes.

Add milk mixture, sugar, egg, vanilla, melted butter, and red food coloring to a mixing bowl. Whisk together until well-combined. Slowly whisk in dry ingredients until just incorporated.

Spray griddle with nonstick cooking spray if necessary. Use a medium cookie scoop, about 3 tablespoons, to scoop and pour batter onto heated griddle. Use the back of the cookie scoop to spread the batter out and form a circular shape.

Cook until bubbles appear on the surface and edges are set. Carefully flip over and cook on the other side for an additional minute or two. Repeat for remaining batter. (Try not to overcook so the pancakes don't lose their red color and turn brown)

If desired, use a heart shaped cookie cutter to cut heart shapes out of the pancakes. Serve warm, sprinkled with powdered sugar and drizzled with cream cheese glaze.

Slightly adapted from Cooking Classy

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