Red Velvet Pancakes with Cream Cheese Glaze and Fresh Strawberries Recipe
Introduction
Red Velvet Pancakes offer a delightful twist on classic breakfast fare with their rich cocoa flavor and vibrant red hue. Topped with a luscious cream cheese glaze and optional fresh strawberries, they make for a special weekend treat or holiday brunch.
Ingredients
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups buttermilk (well shaken, not fat free; plus additional 1/4 cup if needed to thin)
- 2 large eggs
- 2 Tbsp red food coloring
- 1 tsp pure vanilla extract
- Butter or vegetable oil for frying
- Cream cheese glaze:
- 4 oz Neufchatel cream cheese (softened)
- 1/2 cup heavy cream (plus additional as needed to thin)
- 2 cups powdered sugar (plus additional for dusting)
- 1/2 tsp pure vanilla extract
- Fresh strawberries for serving (optional)
Instructions
- Step 1: In a medium mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt using a whisk.
- Step 2: In a separate bowl, whisk the buttermilk, eggs, red food coloring, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter stand for 5 minutes. If too thick, add up to 1/4 cup more buttermilk to reach a pourable consistency.
- Step 3: Heat a nonstick skillet or griddle over medium-high heat and grease lightly with butter or oil. Pour about 1/4 to 1/3 cup of batter per pancake onto the skillet.
- Step 4: Cook the pancakes for 2-3 minutes until bubbles form on the surface and edges appear set. Flip and cook for another 2-3 minutes until cooked through.
- Step 5: Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven on a baking sheet.
- Step 6: For the cream cheese glaze, beat together the softened Neufchatel cheese and vanilla with an electric mixer until smooth. Gradually add heavy cream and powdered sugar, mixing on low speed until combined. Adjust consistency by adding more cream (to thin) or powdered sugar (to thicken) until you reach a drizzling texture.
- Step 7: Serve the warm pancakes dusted with powdered sugar and drizzled with cream cheese glaze. Garnish with fresh strawberries, if desired.
Tips & Variations
- Use Neufchatel cheese instead of regular cream cheese for a lighter glaze.
- Add a teaspoon of instant coffee granules to the batter to enhance the cocoa flavor.
- If you don’t have buttermilk, use regular milk with 1 tablespoon of white vinegar or lemon juice, let sit 5 minutes before mixing.
- For a festive touch, sprinkle crushed pecans or walnuts over the glaze before serving.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave until warm. Keep the cream cheese glaze refrigerated and stir before drizzling again. Pancakes also freeze well; separate layers with parchment paper and freeze up to 1 month.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these pancakes without food coloring?
Yes, you can omit the red food coloring, but keep in mind the pancakes won’t have the classic red velvet appearance. The cocoa and cream cheese glaze will still give great flavor.
What is the difference between Neufchatel and cream cheese?
Neufchatel cheese contains less fat than traditional cream cheese and has a slightly softer texture, making it ideal for lighter glazes and spreads without sacrificing creaminess.
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Red Velvet Pancakes with Cream Cheese Glaze and Fresh Strawberries Recipe
- Total Time: 35 minutes
- Yield: About 12 pancakes (3 per serving for 4 servings) 1x
- Diet: Vegetarian
Description
Indulge in these fluffy, moist Red Velvet Pancakes featuring a subtle cocoa flavor and vibrant red color, perfectly complemented by a creamy, tangy cream cheese glaze. Ideal for a special breakfast or brunch, these pancakes are easy to make and deliciously impressive, garnished with fresh strawberries and a dusting of powdered sugar.
Ingredients
Scale
Pancakes
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups buttermilk (well shaken, not fat free; plus additional 1/4 cup if needed to thin)
- 2 large eggs
- 2 Tbsp red food coloring
- 1 tsp pure vanilla extract
- Butter or vegetable oil for frying
Cream Cheese Glaze
- 4 oz Neufchatel cream cheese (softened)
- 1/2 cup heavy cream (plus additional as needed to thin)
- 2 cups powdered sugar (plus additional for dusting)
- 1/2 tsp pure vanilla extract
Garnish (Optional)
- Fresh strawberries for serving
Instructions
- Prepare the Batter: In a medium mixing bowl, sift together the all purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt using a whisk to ensure even distribution.
- Mix Wet Ingredients: In a separate bowl, thoroughly whisk the buttermilk, eggs, red food coloring, and pure vanilla extract until well combined. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Let the batter rest for 5 minutes; add a small amount of additional buttermilk if needed to achieve a pourable consistency.
- Heat the Cooking Surface: Preheat a large nonstick skillet or griddle over medium-high heat (about 350°F if using a griddle). Lightly oil or butter the surface to prevent sticking.
- Cook the Pancakes: Pour approximately 1/4 to 1/3 cup of batter per pancake onto the heated skillet. Cook for 2 to 3 minutes until the tops form bubbles and edges appear dry and set.
- Flip and Finish Cooking: Carefully flip each pancake and cook for an additional 2 to 3 minutes on the other side until fully cooked through and tender.
- Keep Warm: Transfer cooked pancakes in a single layer onto a baking sheet and place in a 200°F oven to keep warm while cooking the rest of the batch.
- Make the Cream Cheese Glaze: Using an electric mixer, beat the softened Neufchatel cream cheese with vanilla extract until smooth. Slowly add powdered sugar and heavy cream while mixing on low speed until fully incorporated. Adjust the glaze consistency by adding more cream one tablespoon at a time to thin or more powdered sugar to thicken until it’s the right drizzling texture.
- Serve: Plate warm pancakes, dust with powdered sugar, drizzle generously with the cream cheese glaze, and garnish with fresh strawberries if desired for a beautiful and tasty presentation.
Notes
- For best results, use full-fat buttermilk and Neufchatel cream cheese to ensure richness and proper texture.
- If the batter is too thick, add buttermilk gradually to thin; the batter should be pourable but not runny.
- Keeping cooked pancakes warm in a low oven prevents them from becoming soggy or cold while finishing the batch.
- You can substitute fresh berries for strawberries depending on seasonal availability or preference.
- Adjust red food coloring quantity based on desired red intensity; gel food coloring can be used for more vibrant color without thinning the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: red velvet pancakes, cream cheese glaze, breakfast recipe, fluffy pancakes, cocoa pancakes, brunch, easy pancake recipe
