Red Velvet Pancakes
Ingredients
Red Velvet Pancake Batter
2 cups all-purpose flour
1/4 cup white granulated sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon salt
1 3/4 cups buttermilk
2 large eggs
1/4 cup unsalted butter
2 teaspoons vanilla extract
1 tablespoon red food coloring
Cream Cheese Icing
2 tablespoons butter, melted
2 tablespoons cream cheese, softened
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons milk
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Instructions
Red Velvet Pancakes
In a small pan over low heat, melt the unsalted butter. Remove from heat and allow it to cool slightly so it is not hot when added to the batter.
In a large bowl, whisk together all of the dry ingredients until evenly combined. Set aside.
In a separate bowl, beat the eggs. Slowly whisk in the buttermilk, melted butter, vanilla extract, and red food coloring until smooth.
Add the dry ingredients to the wet ingredients in three stages, mixing until fully incorporated before adding the next portion. Do not overmix.
Pour 1/4 cup of batter onto the Mini Maker Griddle and cook until golden brown and cooked through, about 3-4 minutes. Repeat with the remaining batter.
Cream Cheese Icing
In a small bowl, whisk together the melted butter and softened cream cheese until smooth.
Add the powdered sugar and vanilla extract and whisk until fully combined.
Slowly whisk in the milk, 1 tablespoon at a time, until the icing reaches a smooth, pourable consistency.
Drizzle over warm pancakes and serve immediately for a velvety breakfast that never goes out of style!
