These fluffy red pancakes are great on their own and even better decked out with sweetened cream cheese, a drizzle of maple syrup and toasted pecans.
| Level: | Easy |
| Total: | 55 min |
| Prep: | 25 min |
| Cook: | 30 min |
| Yield: | about 20 pancakes |
Ingredients
- 4 ounces cream cheese, at room temperature
- 1/4 cup sour cream
- 3 tablespoons whole milk
- 2 tablespoons confectioners’ sugar
- 2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Fine salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1 1/4 cups buttermilk
- 1/2 cup melted and cooled unsalted butter, plus more for griddle
- 1/2 cup melted and cooled unsalted butter, plus more for griddle
- 2 teaspoons red food coloring
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- Maple syrup, for serving
- Toasted, chopped pecans, for serving
Instructions
- Whisk the cream cheese, sour cream, milk and confectioners’ sugar until smooth in a medium bowl; set aside.
- Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated.
- Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter. Pour 1/4-cupfuls of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed. Cook until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.
- To serve, drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 221 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 3 g |
| Cholesterol | 52 mg |
| Sodium | 164 mg |
Reviews
A really great chocolatey pancake!!
I did not make the cream cheese powdered sugar topping as I don’t like sweet toppings on my pancakes.
I read the reviews and altered the recipe in this regard:
2 TBSP COCOA POWDER (made it more choclatey)
14 CUP granulated sugar (made it less sweet)
2 cups BUTTERMILK
14 CUP BUTTER (Was way too much butter in the batter)
I did not make the cream cheese powdered sugar topping as I don’t like sweet toppings on my pancakes.
I read the reviews and altered the recipe in this regard:
2 TBSP COCOA POWDER (made it more choclatey)
14 CUP granulated sugar (made it less sweet)
2 cups BUTTERMILK
14 CUP BUTTER (Was way too much butter in the batter)
I added 2 drops of concentrated red food coloring but after cooking they looked brown, I guess from the extra COCOA powder.
They were so light, fluffy and chocolate tasting. My husband was thrilled!!!
These were delicious! I didn’t make the icing the same since my kids do not like cream cheese. I just made a regular icing with butter, powered sugar and milk. I cooked the pancake low and slow. They look beautiful and super delicious. Like eat red velvet cake for breakfast!
I made these for my daughter. She loves red velvet pancakes. We found these to be mediocre. The batter needed more cocoa powder and red food coloring, as they looked orangey with only 2 drops. The pancakes were moist and looked nice, but they were lacking in flavor and the cream cheese sauce was okay, but didn’t pair with these particular pancakes. It would have gone better with buttermilk waffles and strawberry compote. We will be searching for a better recipe.
These didn’t work for me, and I know my way around the kitchen, the stove, and pancakes. I cook all the time, so I know my ingredients were within appropriate dates, too. The pancakes didn’t rise at all and they burned before they cooked. They tasted great, but could only eat the edges.
Great pancakes!