Red Velvet Pancakes with Cream Cheese Drizzle
Red velvet pancakes with mini chocolate chips and a cream cheese drizzle make a deliciously sweet breakfast for Valentine's Day or any day.
Servings: 6
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons granulated sugar
- 4 tablespoons unsweetened cocoa powder
- 2 large eggs
- 1 1/2 cups low-fat buttermilk
- 1/2 cup sour cream
- 2 teaspoons red food coloring
- 4 teaspoons vanilla extract
- 2/3 cup mini chocolate chips
- Maple syrup for serving
Cream Cheese Glaze
- 4 ounces cream cheese, room temperature
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
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.
Nutrition
Calories: 543kcal