Red Velvet Pancakes
I’ve always loved red velvet cake so when I came across a recipe for red velvet pancakes, I knew I had to try it! This recipe is cheating a bit, as it uses a pre-packaged pancake and baking mix, but you’ll forgive me this once, won’t you???
I can’t think of a better Valentine’s Day breakfast treat than red velvet pancakes so I’m posting them in time for you to run out and get the ingredients you need.
Of course, I had to make my red velvet pancakes gluten-free so I can enjoy them, but you can make this recipe with your favorite pancake mix.
Here are a few tricks to making delicious pancakes every time.
3 Tips for Delicious Pancakes
1. Let the batter rest.
Don’t over mix the batter. Then allow the batter to rest for 10-20 minutes while your griddle heats up. For some reason, this makes pancakes turn out so much better.
2. Preheat your griddle.
You also want your griddle to be thoroughly heated before putting the first batch of pancakes down on it. I recommend 375 degrees if you’re using an electric griddle or skillet.
3. Invest in an electric griddle.
I highly recommend making pancakes on an electric griddle. I have the Broil King Professional Portable Nonstick Griddle ($99.99) and I love it. It was recommended by Cooks Illustrated, and I’ve been using it for years and it’s as good as new.
If that one isn’t in the budget, there are some in the $35-40 range.
Either way, having an electric griddle will change your life. I do my bacon on it (it has a drip tray to catch the bacon grease) and my pancakes and French toast. I usually do eggs on the stove in a cast iron skillet, but you can certainly do eggs on your electric griddle as well.
Anyway, back to the red velvet pancakes!! Here is the recipe. The cream cheese frosting makes these pancakes. Do not skip it.
- Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 3 tablespoons whole milk
- 2 cups powdered sugar
- 2 cups Pamela’s Gluten-Free Pancake and Baking Mix (or your favorite pancake mix)
- 2 tablespoons sugar
- 2 tablespoons unsweetened cocoa
- 1¼ cups whole milk
- 1½ teaspoons red gel food color
- 2 eggs
- powdered sugar and berries for garnish
- Beat cream cheese, butter and milk with an electric mixer until smooth.
- Slowly beat in the powdered sugar, then spoon the cream cheese frosting into a quart-sized resealable bag.
- Combine the dry ingredients in a medium sized mixing bowl.
- Whisk the wet ingredients together in a liquid measuring cup. Pour the wet ingredients into the dry and whisk to combine. Allow the pancake batter to sit for 10-20 minutes.
- Meanwhile, heat an electric griddle to 375 degrees.
- Brush the griddle with butter and spoon the pancake batter onto the hot griddle. (I like to use a trigger ice cream scoop.)
- Cook the pancakes until bubbles form and the edges begin to look dry. Flip them and cook one more minute. Stack the pancakes 2 or 3 high on dinner plates.
- Cut off a tiny corner of the resealable bag and drizzle the pancakes with frosting. Sprinkle with powdered sugar and garnish with your favorite berries.