I want to dedicate this recipe to my darling Luvvie. She is doing so well in life as a whole and she recently learned she’ll get to be on the red carpet at the Academy Awards! So to celebrate your “red carpet” moment, here’s a red velvet pancake recipe for you, Luvvie. I know how much you adore all things red velvet, so try this out — it’s super easy and all for you <3
Luvvie is one of those people that you want to be around and do great things for. Her heart is so big and full of love, but don’t get it twisted…she’s adorably ratchet too LMAO! I love her so much, and I can’t wait to support her in her future endeavors. Her website “Awesomely Luvvie” isn’t for the faint of heart, she’s hilarious and raw — but so very real. I don’t mind gushing over her as much as I am right now. I love where she’s going from here and she absolutely deserves all of it. This is for you, Luvvie…I love and appreciate you, and I’m so very proud of you!
So anyway, bruh…red velvet pancakes…yea I had to do it. The pancakes themselves are very fluffy, moist but not too rich and not too sweet. They have a mild chocolate undertone, and the maple cream cheese glaze really helps set it off. If you want the pancakes to be sweeter, you could add another tablespoon or two of sugar, but if you plan on drenching them with a sweet cream cheese glaze, you may wanna chill on adding sugar to the batter — totally up to you. You don’t have to make the glaze, but if you have extra time and an extra bowl, I don’t see why not 😉
*Please be careful with the red food coloring. It WILL stain whatever it lands on, including you!
Maple cream cheese glaze is all done
I put the glaze in a small ziploc bag to pipe onto the pancakes, by cutting a tiny hole in the corner
all of your dry ingredients
In a separate bowl (or mixer), blend all of the wet ingredients until smooth
Then slowly add the dry stuff into the wet, and try not to over mix — but be sure to get all of the large lumps out
Use a rubber spatula to incorporate the mix by hand so you don’t overwork the batter and create too much gluten
I used an electric griddle and set it between highest 2 heat settings, and I also cooked these on top of a little butter..because that’s how I roll..
Yeah, they’re pretty serious. I love them.Print
adapted from Food Republic
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tbsp sugar
- 2 tbsp unsweetened cocoa powder (I used Ghirardelli Unsweetened Cocoa Powder)
- 1 egg
- ¾ cup buttermilk
- ¼ cup sour cream
- 1 tsp red food coloring
- 1 tsp pure vanilla extract
- 3 tbsp butter, melted
For the glaze:
- 4 oz cream cheese, softened
- 2 tbsp pure maple syrup
- 2 to 3 tbsp confectioners sugar
- 2 to 3 tbsp heavy cream (or milk)
- Powdered sugar
- Chocolate chips
- Toasted pecans
To make the glaze:
- Mix the cream cheese and maple syrup together until smooth, then add the confectioners sugar. Continue to mix until smooth. Add the heavy cream (or milk) and mix until smooth and creamy. You may need to add more or less of each ingredient to reach your desired consistency and sweetness.
For the pancakes:
- Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a large bowl.
- In another large bowl, beat egg with buttermilk, sour cream, food coloring and vanilla extract until smooth.
- Slowly whisk in the flour mixture, adding melted butter in gradually as well, until all lumps are out.
- Heat a large nonstick pan over medium heat, then drop in batter 1/4 cup at a time to form pancakes.
- Flip when bottoms are set and bubbles are forming on top and cook until firm and fluffy all the way through.
- Drizzle your maple cream cheese glaze on top with a little butter, and garnishes if you decide to use them, and enjoy!