Red Velvet Pancakes with Cream Cheese Topping

Vegetarian
Gluten Free
Popular
Red Velvet Pancakes with Cream Cheese Topping
20 min.
14
152kcal

Suggestions


Indulge in a delightful twist on a classic breakfast favorite with our Red Velvet Pancakes topped with a luscious cream cheese frosting. Perfect for those special mornings or brunch gatherings, these pancakes are not only visually stunning with their vibrant red hue but also incredibly delicious. Each bite offers a rich, velvety texture that will leave you craving more.

What makes these pancakes even more appealing is that they are vegetarian and gluten-free, making them suitable for a variety of dietary preferences. With just 20 minutes of preparation time, you can whip up a batch that serves 14 people, making it an ideal choice for family gatherings or brunch parties with friends.

The combination of cocoa and red food coloring creates a unique flavor profile that sets these pancakes apart from traditional options. Topped with a creamy, sweetened cream cheese mixture, they provide a perfect balance of flavors that will impress your guests and satisfy your taste buds. Whether you’re enjoying them as a morning meal or a leisurely brunch, these Red Velvet Pancakes are sure to become a popular staple in your breakfast repertoire.

So gather your ingredients, heat up that skillet, and get ready to treat yourself and your loved ones to a breakfast experience that’s as delightful to the eyes as it is to the palate!

Ingredients

  • oz cream cheese softened (half of 8-oz package)
  • 0.3 cup butter softened
  • tablespoons milk 
  • cups powdered sugar 
  • tablespoon granulated sugar 
  • tablespoon cocoa powder unsweetened
  • cup milk 
  • teaspoons purple gel food coloring red
  •  eggs 
  • serving powdered sugar 
  • cups frangelico 

Equipment

  • bowl
  • frying pan
  • whisk
  • hand mixer
  • ziploc bags

Directions

  1. In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
  2. In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended.
  3. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
  4. Brush with vegetable oil if necessary or spray with cooking spray before heating.
  5. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  6. Spoon cream cheese topping into resealable food-storage plastic bag; seal bag.
  7. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes.
  8. Sprinkle with powdered sugar.

Nutrition Facts

Calories152kcal
Protein5.33%
Fat42.73%
Carbs51.94%

Properties

Glycemic Index
15.94
Glycemic Load
1.09
Inflammation Score
-2
Nutrition Score
1.9617391345294%

Flavonoids

Catechin
0.23mg
Epicatechin
0.7mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:151.81kcal
7.59%
Fat:7.38g
11.36%
Saturated Fat:4.33g
27.06%
Carbohydrates:20.2g
6.73%
Net Carbohydrates:20.07g
7.3%
Sugar:19.51g
21.68%
Cholesterol:42.76mg
14.25%
Sodium:68.71mg
2.99%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.07g
4.14%
Vitamin A:277.46IU
5.55%
Vitamin B2:0.08mg
4.8%
Selenium:3.22µg
4.6%
Phosphorus:45.56mg
4.56%
Calcium:38.38mg
3.84%
Vitamin B12:0.19µg
3.2%
Vitamin D:0.35µg
2.35%
Vitamin B5:0.22mg
2.25%
Potassium:57.1mg
1.63%
Vitamin E:0.24mg
1.6%
Zinc:0.24mg
1.57%
Magnesium:5.82mg
1.46%
Vitamin B6:0.03mg
1.42%
Vitamin B1:0.02mg
1.09%
Copper:0.02mg
1.05%