Red velvet pancakes with mini chocolate chips and a cream cheese drizzle make a deliciously sweet breakfast for Valentine's Day or any day.
Course Breakfast
Cuisine Southern
Keyword Christmas, red velvet
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Servings 6
Ingredients
2cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonsalt
6tablespoonsgranulated sugar
4tablespoonsunsweetened cocoa powder
2large eggs
1 1/2cupslow-fat buttermilk
1/2cupsour cream
2teaspoonsred food coloring
4teaspoonsvanilla extract
2/3cupmini chocolate chips
Maple syrup for serving
Cream Cheese Glaze
4ouncescream cheese,room temperature
1cupconfectioners' sugar
1/2teaspoonvanilla extract
2-3tablespoonsmilk
Instructions
Combine dry ingredients in a large bowl.
In another bowl, whisk eggs, buttermilk, sour cream, food coloring, and vanilla.
Add wet ingredients to dry and mix just until combined.
Fold chocolate chips into batter
Use 1/3 cup batter per pancake cooking on a griddle heated over medium heat until lightly browned on both sides.
For Cream Cheese Glaze, beat together cream cheese and confectioners' sugar with an electric mixer until smooth. Add in vanilla extract and 1 tablespoon of milk and beat until smooth. Add in extra milk until glaze reaches desired consistency.
To serve, drizzle cream cheese glaze on top of pancakes and maple syrup, if desired. To make drizzling the glaze easy, place in a plastic bag and snip the corner.