Description
Delicious red velvet pancakes topped with a creamy maple cream cheese glaze, perfect for brunch or special occasions.
Ingredients
Scale
- 1 cup (120g) all-purpose flour, sifted
- 1 tsp (5g) baking powder
- 1/4 tsp (1g) baking soda
- 1/4 tsp (1g) salt
- 2 tbsp (25g) sugar
- 2 tbsp (15g) unsweetened cocoa powder
- 1 large egg
- 3/4 cup (180ml) buttermilk
- 1/4 cup (60g) sour cream
- 1 tsp (5ml) red food coloring
- 1 tsp (5ml) pure vanilla extract
- 3 tbsp (42g) butter, melted
- 4 oz (113g) cream cheese, softened
- 2 tbsp (30ml) pure maple syrup
- 2 to 3 tbsp (15-45g) confectioners sugar, to taste
- 2 to 3 tbsp (30-45ml) heavy cream (or milk), to taste
Instructions
- Make the Batter: Start by whisking the flour, baking powder, baking soda, salt, sugar, and cocoa powder together in a large bowl until well blended. You should see a nice even mix of colors. When you mix in the wet ingredients, some lumps are normal; just be careful not to overmix, as that can make your pancakes tough.
- Heat the Griddle: Preheat your electric griddle or nonstick pan until hot enough that a bead of water dances on its surface. This indicates the perfect cooking temperature to ensure even cooking and a lovely golden crust.
- Cook the Pancakes: Pour the batter onto the griddle in small circles and cook for about 1 minute. You know they are ready to flip when the edges look set and bubbles appear on top – do not rush this, as flipping too soon will impact the rise and texture of your pancakes.
- Prepare the Glaze: While the pancakes cool, mix the softened cream cheese and maple syrup together until smooth and creamy. If the glaze is too thick, you can add a splash of milk for the desired drizzle consistency. Be careful not to overmix to maintain a creamy texture.
- Serve & Enjoy: Stack the red velvet pancakes on a plate and drizzle with the maple cream cheese glaze. Take a moment to enjoy the vibrant color and aroma, then serve warm for the best flavor.
Notes
- Storage Tips: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
- Expert Tips: Use a rubber spatula to incorporate the mix gently by hand to avoid overworking the batter. If the batter seems too thick, add a tablespoon of milk or cream for a better consistency. When measuring flour, spoon it into the cup and level it off to prevent dense pancakes. Check your baking powder for freshness if pancakes are turning out dense. To prevent staining from food coloring, wear gloves while handling it.
- Reheating Instructions: Reheat in a skillet over medium heat or a microwave until warmed through, about 30 seconds to 1 minute.
- Serving Suggestions: Top with additional maple syrup for sweetness or serve with fresh berries for contrast. Pairing with crispy bacon adds a nice savory touch.
- Recipe Variations: Add chocolate chips to the pancake batter for extra indulgence or create a red velvet pancake stack with layers of cream cheese in between. Incorporate nuts like walnuts or pecans into the batter for added crunch.
- Ingredient Notes: For a substitute for buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. For a sour cream alternative, you can use Greek yogurt, keeping in mind that the texture may vary. Always use high-quality cocoa powder and real maple syrup for the best flavor in your pancakes and glaze.
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg