Red Velvet Pancakes | I’m Lovin’ It
Are you a hopeless romantic who loves flowers and candy on Valentines Day, or do you look for a way to escape the mushy love stuff? Either way, I think you’ll agree adding a little extra love to pancakes never hurt anyone…..and Red Velvet Heart Shaped Pancakes will add little extra touch of love to start your, or your loved one’s day off right.
I originally shared this Red Velvet Pancake recipe over at Recipe Girl a few years ago, and thought I’d share them here today along with introducing you to a new Holiday Pinterest Board that I can’t wait for you to be a part of!
I have to be honest here, these are more like eating dessert than breakfast if you top them with the cream cheese topping, but hey, it’s Valentines Day right? I declare it “sweets all day long” day! But if you prefer, the red velvet flavor is just as delicious with a pat of butter and maple syrup drizzled over them.
The delicious, fluffy, red velvet cake aroma filled the entire kitchen, from the moment they hit the skillet! And yes….. they taste exactly like red velvet cake, especially when the creamy frosting melted into the warm pancakes!
My family loves anything red velvet, and I can’t help but give my family what they want! HA! uh, and any excuse to have ‘cake’ for breakfast! Maybe you’d like to do the same for your family? find the recipe below
- 1½ cups flour
- 2 tbsp cocoa powder
- 2 tbsp sugar
- 1/3 cup powdered sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 1½ cup buttermilk (or make your own buttermilk )
- 2 eggs, large
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- ½ stick butter, melted
- 2 tbsp white vinegar
- Pre-heat skillet or griddle over medium heat or 320°
- Mix all of the dry ingredients together in a large bowl. Whisk thoroughly to combine until all lumps are gone.
- In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla, vinegar, and food coloring. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir until mostly combined. Add in the melted butter and fold gently to mix.
- Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more.
- Serve with sweet cream cheese topping
*if you wish to make heart pancakes, use a heart shaped pancake mold or metal cookie cutter. Be sure to grease inside of mold and fill 1/2 way with pancake batter. Remove mold when ready to flip.
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For an easy morning: Mix dry ingredients and make topping the night before. Cover and place pancake mix on counter, and topping in refrigerator. Next morning, remove topping so it can become room temperature, and just add wet ingredients to pancake mix, cook and serve.
I’m Lovin’…….Red Velvet Pancakes
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