Eggless Red Velvet Pancakes
This eggless recipe offers a decadent breakfast treat for the whole family. It is an impressive dish that makes any morning feel special.
Ingredients
For the Cream Cheese Glaze
- 4 oz Cream Cheese, Softened
- 2 tbsp Unsalted Butter, Softened
- 3/4 cup Powdered Sugar
- 1/2 tsp Pure Vanilla Extract
- 3 tbsp Milk
For the Pancakes
- 1 1/2 cups All Purpose Flour
- 1/4 cup Granulated Sugar
- 2 tbsp Unsweetened Cocoa Powder
- 2 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 3/4 cups Buttermilk, Room Temperature
- 3 tbsp Unsalted Butter, Melted
- 1 tsp White Vinegar
- 1 1/2 tsp Pure Vanilla Extract
- 1 tsp Red Gel Food Coloring
- 1 tbsp Butter, For Greasing
Instructions
- Start with the glaze. Beat the cream cheese and softened butter in a medium bowl until completely smooth, then beat in the powdered sugar and vanilla. Add the milk 1 tbsp at a time, mixing until the glaze is thick but pourable. Set aside at room temperature.
- Sift the flour, sugar, cocoa powder, baking powder, baking soda and salt into a large bowl, then whisk to combine. Sifting keeps the cocoa from forming lumps.
- In another bowl, whisk the buttermilk, melted butter, vinegar, vanilla and red food coloring until the mixture is smooth and evenly colored.
- Pour the wet ingredients into the dry ingredients and fold until just combined. Let the batter rest for 10 minutes to thicken and turn fluffy.
- Heat a nonstick skillet or griddle over medium-low heat and grease it lightly with butter. Pour 1/4 cup of batter per pancake, leaving room to flip.
- Cook for 2-3 minutes, until bubbles cover the surface and the edges look matte and set, then flip and cook for 1-2 minutes more. Because the red color hides browning, go by the bubbles and a center that springs back when lightly pressed.
- Stack the warm pancakes and pour the cream cheese glaze generously over the top. Serve right away.
Nutrition
Serving: 1servingCalories: 625kcalCarbohydrates: 80gProtein: 11gFat: 29g
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