Description
Red Velvet Pancakes For A Sweet Valentine’s Breakfast are the perfect quick breakfast for anyone who loves dessert-for-breakfast vibes, with fluffy cocoa-kissed pancakes, a silky cream cheese drizzle, and simple ingredients that fit into busy mornings, cozy brunch plans, or even fun breakfast-for-dinner nights when you’re craving easy dinner comfort, healthy snack style indulgence in moderation, and new breakfast ideas, dinner ideas, and food ideas all in one easy recipe.
Ingredients
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 cups buttermilk (well shaken)
2 large eggs
3 tablespoons unsalted butter melted and slightly cooled
1 1/2 teaspoons pure vanilla extract
2 teaspoons red liquid food coloring (more for deeper color)
1 teaspoon white vinegar
4 ounces cream cheese softened
1 cup powdered sugar sifted
1 teaspoon pure vanilla extract
3–4 tablespoons milk or heavy cream (as needed for consistency)
Instructions
1. In a large mixing bowl whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
2. In a separate bowl whisk the buttermilk, eggs, melted butter, vanilla, red food coloring, and vinegar until smooth and evenly tinted.
3. Pour the wet ingredients into the dry ingredients and gently whisk or stir just until the flour disappears; a few small lumps in the batter are fine.
4. Let the batter rest for 5–10 minutes while you preheat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
5. Pour about 1/4 cup of batter per pancake onto the hot surface and cook until bubbles appear on top and the edges look set, then flip and cook 1–2 minutes more until the centers are cooked through.
6. Transfer cooked pancakes to a warm plate or a baking sheet in a low oven (about 200°F / 95°C) while you finish the remaining batter.
7. For the cream cheese glaze, beat the softened cream cheese with the powdered sugar and vanilla until smooth, then add milk or cream a tablespoon at a time until the mixture is thick but pourable.
8. Stack the warm pancakes on plates, drizzle generously with the cream cheese glaze, and finish with a dusting of powdered sugar or fresh berries before serving.
Notes
For the boldest red color, start with 2 teaspoons of food coloring and add more drop by drop until you reach your perfect shade.
Use room-temperature ingredients (especially eggs and buttermilk) so the batter mixes smoothly and the pancakes rise evenly.
Cook the pancakes over medium rather than high heat to avoid scorching the red color before the centers are fully cooked through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 420
- Sugar: 26
- Sodium: 640
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 9
- Cholesterol: 105
Keywords: red velvet pancakes, valentines breakfast, quick breakfast, easy recipe, breakfast ideas, brunch, food ideas