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.
yes thats what I’m hoping, so how much would i add per each ingredient
You don’t need to change the recipe if you are happy w/ 15 pancakes to serve 6 people. Didn’t you say you got 15 out of the recipe?
hi
i love these! i have a question when i made them i made about 15 pancakes
I’m having a brunch with about 6 people so i would like to ave enough for all of them, I’ve never really been good at measuring out the ingredients for the appropriate amount i was wondering if you could help me out?
It all depends on how many pancakes you want your guests to have… if you have 6 people, sounds like they’d each get two pancakes if you got 15 out of the recipe, right?
Fantastic!!! I was a little skeptical after the last review, so I taste-tested the batter before putting them on the griddle (that’s my excuse for taste-testing anyway!). Tasted pretty good so I gave it a go. Were the pancakes a little brown? Well yeah….I mean, I am a little fearful of under-cooked pancakes, so I probably kept them on a little long. But it was only a little brown in the middle of the pancake. I also used the TBSP of food coloring. When I make red velvet cookies or cake, I use the whole ounce. Anyway, I didn’t have all the ingredients for the topping, plus I figured we were already having dessert for breakfast, so I just made some cream cheese icing and drizzled a tad on some of the pancakes. I dusted some powdered sugar on the others. AMAZING! They did taste a whole lot like a cookie or cake! My 4-year-old informed me we should have them every morning. 😉 Thanks for the recipe!
@Ana we must have been answering at the same time! lol
So glad we got that figured out!!
@ana the only thing I can think of is the same thing Lori said….did you use butter milk or powdered buttermilk?
This batter was a little thick, so I increased the milk from the original recipe, but you could certainly add more if you’d like your batter thinner. But I had no problem pouring mine.
Lori,
That’s IT!! I used the powder and not the liquid form! Uggh, I’m a rookie as this kind of stuff. Thank you soooo much! I willl try it again. I’m really excited about it. They look SOOOO GOOD!!
@Trieste – I’m sorry they didn’t turn out as good for you. Red food color can be hard to work with to get a nice good red (I should have mentioned that) Americolor Super Red gel color paste is the best to use for a good red, and you do have to use quite a bit – I didn’t measure but with the gel paste, you may need a good tablespoon of color for these pancakes. I had no trouble getting a pretty red.
Ours tasted just like red velvet, which is not overwhelmingly chocolatey, but I used Ghirardelli Cocoa powder, so I’m not sure if the brand of cocoa powder could intensify the flavor.
for the topping – we enjoyed it so much it inspired me to make red velvet crepes with the left over icing.
Again, I’m really sorry they didn’t turn out for you.
I tried to make these over the weekend and the mix was too dry. It was so dry that it would not allow me to mix and would only clump up. What did I do wrong? This looks so good I want to try it again!
Thanks!
Did you add regular buttermilk or powdered buttermilk? It should have been a batter consistency.
I just made these as an early Valentine’s gesture, and I have NEVER in my life been so disappointed with a recipe. They came out an awful pinkish brown color, reminiscent of intestines. They weren’t chocolatey at all. In fact, I’ve had ordinary buttermilk pancakes that were more flavorful. I hated the topping, though my boyfriend thought it was okay.
The ugly color I could chalk up to a bad batch of food coloring, but the poor taste is just inexcusable. I’m an experienced baker/cook, and I followed the instructions exactly.
Two stars. I would give one, but they do look beautiful in your pictures.
That’s a bummer. Cheryl says these tasted just like red velvet cake! You can get the intense red color by using a red gel paste over the food coloring.
These look amazing. Does anyone know how they transfer to waffles?
I had red velvet funnel cake this summer at the fair & can definitely see these as the next step!
not sure…