Red Velvet Pancakes: Cream Cheese Glaze Recipe

Ingredients

• 1 cup confectioners' sugar, sifted
• 1 (4 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1 tablespoon milk, or as needed
• 1.5 cups all-purpose flour
• 2 tablespoons white sugar
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs eggs
• 1 cup buttermilk
• 0.25 cup milk
• 2 teaspoons red food coloring
• 1 teaspoon distilled white vinegar
• 0.25 cup melted butter
• cooking spray

Instructions

1. Gather all your ingredients to get started.
2. For the cream cheese icing: In a large bowl, beat confectioners' sugar, cream cheese, and 1 teaspoon of vanilla extract with an electric mixer until smooth. Add 1 tablespoon of milk to thin to a pourable consistency. Set the cream cheese glaze aside.
3. To prepare the pancake batter: In a mixing bowl, whisk together the flour, white sugar, cocoa powder, baking powder, and salt until well combined. Set the dry ingredients aside.
4. In a separate mixing bowl, beat the eggs until smooth. Whisk in the buttermilk, 1/4 cup of milk, food coloring, vinegar, and the remaining 1 teaspoon of vanilla extract.
5. Gently stir the wet ingredients into the flour mixture until just moistened. Drizzle in the melted butter and stir until incorporated, leaving small lumps of flour.
6. Heat a lightly greased griddle over medium-high heat. Drop large spoonfuls of batter onto the hot griddle. Cook until bubbles appear and the edges are dry. Flip and cook until browned on the other side. Repeat with the rest of the batter.
7. Drizzle the red velvet pancakes generously with cream cheese glaze and serve immediately.

Nutrition

• Calories: 597 kcal
• Fat Content: 25 g
• Fiber Content: 2 g
• Sugar Content: 41 g
• Sodium Content: 1099 mg
• Protein Content: 13 g
• Cholesterol Content: 159 mg
• Carbohydrate Content: 80 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g