With pancake day around the corner, I thought I’d share my recipe for red velvet pancakes. I make this a lot and so far it has never let me down.

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I like to pair these with whipped cream cheese and vanilla cream and a drizzle of chocolate sauce. Giving me those red velvet cake flavors for breakfast. A dream.

The tanginess of the cream cheese pairs wonderfully with the sweetness of the chocolate sauce and the fluffiness of these pancakes. I like to serve them with fresh berries, but they are also great with bananas. I just always happen to have berries at home as they are one of mine and T’s favorites. If you want to cut back on the calories and sugar, you could top this with some blueberry compote and they will taste just as good.

These pancakes are also perfect for Valentine’s day. Their vibrant red color makes them a must-have for any romantic breakfast. In fact, why not be extra cheesy and make them into heart shapes? They would look adorable.

I cook my pancakes on a medium heat, so as not to let the pan get too hot and burn the edges. After every pancake, I like to brush my pan with some melted butter.

To make the cream I whip heavy cream, cream cheese, icing sugar, and vanilla flavoring for a few minutes until I get some peaks. I like my cream to be firm in order to be able to stack my pancakes on top. If you have extra time you can even pipe it in a nice pattern, however, my piping skills aren’t the greatest so most days I just use a spoon.

As for the chocolate sauce I use store-bought Nutella. You could make a ganache, but I honestly feel that you can never go wrong with some Nutella.

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5 from 1 vote

Red Velvet Pancakes

Fluffy red velvet pancakes with cream cheese and chocolate sauce.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Pancakes, Red Velvet

Servings: 10 Pancakes

Calories: 196kcal

Author: rominaslittlecorner

Ingredients

Pancakes

• 100 g Self Raising Flour Sifted
• 1/2 tsp Salt
• 60 g Caster Sugar
• 1 tsp Red Food Colouring Powder
• 1 tbsp Cocoa Powder
• 155 ml Milk
• 1 Egg Divided
• Unsalted Butter for frying

Whipped Cream Cheese

• 150 g Light Cream Cheese
• 100 g Extra Thick Cream
• 50 g Icing Sugar sifted
• 1 tsp Vanilla Extract

Extras

• Nutella
• Berries

Instructions

• Whip your cream ingredients until you get soft peaks
• Cover and leave in the fridge
• In a bowl mix the sifted flour, sugar, cocoa powder and red food colouring. Set it aside.
• In a jug mix the milk with the egg yolk. Whisk until smooth.
• Whip your egg white until you have soft peaks
• Pour your wet ingredients into the dry ingredients and whisk until you have a smooth batter
• Fold in the egg whites. Don't overmix, you will still be able to see some egg whites. That's perfectly fine.
• Heat a non stick frying pan on medium heat
• Brush the pan with butter and pour in a ladle of batter
• Let it cook until it starts bubbling up, then flip it using a spatula
• Once the other side is cooked, move the pancake on to a plate
• Brush the pan with some oil and fry the next pancake. Repeat until you have no more batter left.
• Serve pancakes with the whipped cream, fresh fruits and berries.

Notes

Please note that the nutritional information do not take the Nutella and berries into consideration.

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