Today I have a very special guest… the first-ever guest poster on RecipeGirl.com: my good friend Cheryl at TidyMom.net Cheryl shares recipes, crafts, tutorials and amazing photography on her blog. She’s sharing her recipe for Red Velvet Pancakes with Sweet Cream Cheese Topping with us today. I guess she knows my weakness for red velvet and pancakes and cream cheese. These are simply perfect, and heart-shaped no less! Take it away Cheryl!
I’m sort of in love with any thing Red Velvet. I mean it’s basically ‘red chocolate’ right? and who doesn’t love chocolate or the color red? HA!
Well, if you ever needed a reason to have red velvet for breakfast, Valentines Day would be the perfect time, and Red Velvet Pancakes would be the answer! Use heart shaped cookie cutters to make them even sweeter!
Whether you buy into the whole “Hallmarky” holiday or just want to celebrate the ones you love, why not show them how much you love them with a gift from the kitchen! Take a break, just one day, from all the chaos and start their day with a bang!
I have to be honest here, these are more like eating dessert than breakfast if you top them with the cream cheese topping, but hey, it’s Valentines Day right? I declare it “sweets all day long” day! But if you prefer, the red velvet flavor is just as delicious with a pat of butter and maple syrup drizzled over them.
The delicious, fluffy, red velvet cake aroma filled the entire kitchen, from the moment they hit the skillet! And yes….. they tasted exactly like red velvet cake, especially when the creamy frosting melted into the warm pancakes!
My family loves anything red velvet, and I can’t help but give my family what they want! HA! uh, and any excuse to have ‘cake’ for breakfast! Maybe you’d like to do the same for your family?
I hope that your day is filled with red and pink hearts, lots of hugs and kisses and sweet sweet chocolate!
If you enjoyed this recipe, you may also enjoy my Red Velvet Crepes! What’s your favorite red velvet recipe?
Thanks so much for letting me be a “Recipe Girl” today!!
for more great ideas be sure to visit Cheryl at her blog TidyMom, & follow her every move on twitter, facebook and pinterest
I happen to be guest-posting on TidyMom’s blog today too, sharing how I organize my spice and baking supply cupboards. Check it out!
Red Velvet Pancakes with Sweet Cream Cheese Topping
Ingredients
PANCAKES
- 1½ cups all purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated white sugar
- ⅓ cup powdered sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1½ cups buttermilk (or make your own buttermilk), add a little more if the batter appears to be too thick
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons white vinegar
- 1 tablespoon red food coloring (red gel paste will get the dark red seen in the recipe)
- 4 tablespoons (½ stick) salted butter, melted
SWEET CREAM CHEESE TOPPING
- Two 8 ounce packages cream cheese, softened
- ½ teaspoon freshly squeezed lemon juice
- 2 cups powdered sugar
- ½ cup ricotta cheese
- 1 teaspoon vanilla extract
- 2 tablespoons prepared strong coffee
- 1 teaspoon rum (optional)
Instructions
PANCAKES
- Pre-heat skillet or griddle over medium heat or 320
- Mix all of the dry ingredients (flour through salt) together in a large bowl. Whisk thoroughly to combine until all lumps are gone.
- In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla, vinegar, and food coloring. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir until mostly combined. Add in the melted butter and fold gently to mix.
- Pour batter in ¼ cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. *See tips below for making heart-shaped pancakes. Flip and cook for 1 minute more. Serve with sweet cream cheese topping.
SWEET CREAM CHEESE TOPPING
- In a medium bowl, whip softened cream cheese and ricotta until smooth. Add remaining ingredients and mix until smooth.
- Add a scoop between each pancake and on top of the Red Velvet Pancakes! Garnish with powdered sugar and enjoy!
Notes
- If you wish to make heart pancakes, use a heart shaped pancake mold or metal cookie cutter. Be sure to grease inside of mold and fill half way with pancake batter. Remove mold when ready to flip.
- Make- ahead tip: For an easy morning- Mix dry ingredients and make topping the night before. Cover and place pancake mix on counter, and topping in refrigerator. Next morning, remove topping so it can become room temperature, and just add wet ingredients to pancake mix, cook and serve
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for sharing this amazing recipe!! Two of my favorite things are red velvet cake and breakfast, so my boyfriend had thee idea to make me red velvet cake pancakes for Valentines day! This recipe is PERFECT! I cut the recipe in half to make less, we followed all of the instructions, and everything turned out great! We devoured almost all of them. I was in heaven! Some Notes: I used regular red food coloring and they turned out a nice red. I substituted rice vinegar for white vinegar ,because its a like a different form of white vinegar, and it smells very strong but there was no hint of sour taste at all..just sweet chocolate! The frosting is so good, try it:) and one last good idea, we used one of those clear squirt bottles (sometimes restaurants have red ones with ketchup in them.) and put our batter in that so we could control the batter to make our own heart shapes!
Hey there!
I’m a 15 year old aspiring baker!
I recently stumbled upon your site. Can I just say that this is my go-to for everything now??
I made these earlier today for the family, and my goodness!!!
They look, smell, taste amazing!!
Thanks so much! Keep it up!!
I agree with Cookingcutie11. I had the exact same experience with her. It became too sour that it doesnt taste like red velvet at all. I tried to add more chocolate & sugar to make it less sour but it didnt help. Wish i didnt put the vinegar in. The texture & color looks good though, and the frosting is pretty good too.
I found this recipe after Valentine’s Day…but, boy did this recipe come in handy for Father’s Day!! After a trip to the Grand Lux Cafe (Vegas), my husband was sold on red velvet pancakes. Found your recipe a few weeks before Father’s Day (this yr) and thought I’d give it a try…WOW!! Was pretty nervous but gave it my best & they came out PERFECT! My husband’s bday is this week. Asked him what he wants for his special day…he said, “Can you make those red velvet pancakes again?!?” Thnx so much for posting the recipe!! It’s a keeper!!
Will the pancakes turn out fine if I make the batter the night before and store it in the fridge so I can cook them in the morning? Can I make the topping the night before aswell? I usually get up pretty late and I don’t think I will have enough time in the morning to make and cook them in time for breakfast!
I wouldn’t think it would be good to make the batter the night before. I’d get all of the ingredients ready so that they’re easy to throw together in the morning.
I just made these and had to dump the batter! They were SO incredibly acidic tasting. I’m not sure how everyone else enjoyed them, but I wish I had left the vinegar out completely. The pancakes had no detectable chocolate flavor and weren’t sweet enough. The pancakes looked beautiful as I used Wilton no-taste red gel color and heart shaped cookie cutters greased with shortening and had no issues with them sticking, but the taste was AWFUL. I’ve browsed other recipes for red velvet pancakes and wish I’d chosen one of them-they don’t call for vinegar. I understand when baking red velvet cakes/cupcakes, the recipe calls for vinegar but it bakes out in the oven. Vinegar does not belong in this recipe.
eek! Sorry they didn’t turn out for you.
Tried this recipe today, cookie cutter and all. Used olive oil on the cookie cutter but it wasn’t quite enough. Pancakes were gone in no time! Cream cheese topping was fabulous-not too sweet.