Red Velvet Pancakes with Cream Cheese Glaze
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 pancakes
Ingredients
- 1 1/3 cups all purpose flour
- 2 tablespoons unsweetened cocoa powder
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cup milk
- 6 tablespoons sugar
- 2 tablespoons butter, melted
- 1 large egg
- 2 teaspoons red food coloring
- 1/2 teaspoon vanilla extract
- 1/3 cup toasted coconut flakes (optional)
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 cup confectioners sugar
- 2–3 tablespoons milk
Instructions
- Grease a large large skillet or griddle with cooking spray and preheat over medium heat.
- In a large bowl mix flour, cocoa powder, baking powder and salt.
- In a medium bowl stir milk, sugar, butter, egg, food coloring and vanilla until blended. Stir into dry ingredients until combined.
- Pour desired amount of batter onto preheated skillet. Cook until top begins to have pinhole size bubbles. Flip with a spatula until cooked.
Cream Cheese Glaze
- Add cream cheese and butter to a medium microwave safe bowl and heat for about 25-30 seconds until soft and easy to stir.
- Whisk in confectioners sugar. Gradually add in milk 1 tablespoon at a time until glaze is creamy but not to thick or thin in consistency and runs smoothly off a spoon.
- Drizzle glaze over pancakes and serve.
Notes
To toast coconut, spread coconut flakes on a small baking sheet and toast in a 350 degree oven for 3-5 minutes until golden brown. Sprinkle on top of pancakes and glaze.