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Festive Red Velvet Pancakes with Cream Cheese Glaze Recipe

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★★★★★

5 from 136 reviews

Delight in these Festive Red Velvet Pancakes topped with a luscious cream cheese glaze. Perfect for a special breakfast or brunch, these fluffy pancakes combine a subtle cocoa flavor with a vibrant red hue, finished with a creamy, sweet glaze and garnished with fresh raspberries and mint for a colorful, celebratory touch.

Ingredients

Scale

Pancakes

  • 2 cups All-Purpose Flour (Can substitute with gluten-free flour.)
  • 2 tablespoons Cocoa Powder (Omitting alters flavor.)
  • 1 tablespoon Baking Powder (Ensure it’s fresh.)
  • 1 teaspoon Baking Soda (Works with vinegar for leavening.)
  • 1 teaspoon Salt (Omit if reducing sodium.)
  • 1.5 cups Milk (Almond milk is a good alternative.)
  • 1 tablespoon White Vinegar (Helps tenderize the batter.)
  • 1 cup Granulated Sugar (Coconut sugar is a healthier option.)
  • 2 large Eggs (Flax eggs can be used for vegan.)
  • 1 tablespoon Red Food Coloring (Natural beet juice is a healthy alternative.)
  • 1 teaspoon Vanilla Extract (Enhances flavor.)
  • 4 tablespoons Salted Butter (Unsalted butter with pinch of salt works.)

Cream Cheese Glaze

  • 8 ounces Cream Cheese (Softened for easy mixing.)
  • 4 tablespoons Butter (Use unsalted for better control.)
  • 2 cups Powdered Sugar (Sift for smoother consistency.)
  • 2 tablespoons Milk (Adjust for desired glaze consistency.)
  • 1 teaspoon Vanilla Extract (A must for sweet flavor.)

Garnish

  • 1 cup Fresh Raspberries (Adds color and freshness.)
  • 1 cup Mint Leaves (Perfect for a festive finish.)

Instructions

  1. Preheat the Griddle: Heat your electric non-stick griddle to 350°F to ensure an even cooking surface for the pancakes.
  2. Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Combine Milk and Vinegar: In a liquid measuring cup, blend the milk with the white vinegar and let the mixture rest for 2 minutes, allowing it to slightly curdle and tenderize the batter.
  4. Mix Wet Ingredients: In a large bowl, combine the milk mixture with granulated sugar, eggs, red food coloring, vanilla extract, and melted salted butter. Whisk until smooth and fully blended.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined, taking care not to overmix to maintain fluffiness.
  6. Cook Pancakes: Lightly grease the griddle. Pour about 1/4 to 1/3 cup of batter per pancake onto the hot griddle. Cook until bubbles form on the surface and edges are set, then flip and cook until golden brown and cooked through.
  7. Prepare the Cream Cheese Glaze: In a bowl, beat together softened cream cheese and unsalted butter until light and fluffy. Gradually add powdered sugar, milk, and vanilla extract, blending until smooth. Adjust the milk quantity to achieve your desired glaze consistency.
  8. Serve and Garnish: Serve the pancakes warm, drizzling generously with the cream cheese glaze. Garnish with fresh raspberries and mint leaves for a festive presentation and added freshness.

Notes

  • To make this recipe vegan, substitute eggs with flax eggs and use plant-based milk and butter alternatives.
  • For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
  • If you prefer a less sweet pancake, reduce the granulated sugar to 3/4 cup.
  • Natural beet juice can be used as a healthier alternative to red food coloring.
  • Ensure baking powder is fresh to achieve the best rise in pancakes.
  • You can keep cooked pancakes warm in a low oven while preparing the glaze.
  • The cream cheese glaze can be refrigerated for up to 3 days but bring to room temperature before serving.

Keywords: red velvet pancakes, cream cheese glaze, festive breakfast, brunch recipe, holiday pancakes, raspberry garnish

Find it online: https://spiceupwithsophie.com/festive-red-velvet-pancakes-with-cream-cheese-glaze-recipe/