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Red Velvet Pancakes with Cream Cheese Frosting Syrup


  • Author:
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 minutes
  • Category: Breakfast

Description

Make a sweet stack for your sweetheart with these Red Velvet Pancakes with Cream Cheese Frosting Syrup, and start the day off right!


Ingredients

For the pancakes:

  • 1 ¼ cups white whole wheat flour or all purpose flour
  • 2 cups red velvet cake mix
  • 1 tablespoon plus 1 teaspoon white sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups buttermilk
  • 1 teaspoon baking powder
  • 2 tablespoons butter, melted
  • 2 eggs, lightly beaten

For the syrup:

  • 1 (8oz) package of cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar (plus extra for topping, if desired)
  • 1 tsp vanilla
  • 1/4-1/2 cup milk

Instructions

Make the syrup:*

  1. Using an electric hand mixer, combine the butter and cream cheese in a medium-sized bowl.
  2. Slowly add the milk and sugar, a bit at a time, until you reach your desired consistency and sweetness. Aim for thick syrup.
  3. Pour your syrup into a squeeze bottle dispenser to make it easy to decorate your pancakes with a special message.

Make the pancakes:

  1. In a large bowl, whisk together all of the dry pancake ingredients.
  2. In another bowl, mix together the melted butter, buttermilk, vanilla extract, and eggs. Pour the wet mixture into the dry mixture and combine well. If you like thinner pancakes, add more milk until you reach your desired consistency.
  3. Grease a medium-sized pan and place over medium heat. Give the pan a few minutes to warm up. If you plan to make heart-shaped pancakes, grease the inside of your metal heart-shaped cookie cutter or egg ring.
  4. If using a cookie cutter or egg ring, place it in the pan. Pour in approximately 1/4 cup of the red velvet batter.
  5. Once the batter begins to form little bubbles and the side facing up doesn’t seem too liquidy, Flip the pancake. If using the cutter, you should be able to flip without using it to hold the shape any longer. If your pancake seems to turn out slightly messy, feel free to use the cutter/egg ring to fix the shape after cooking, and make sure to lower the heat and keep the pancake in the cutter longer next time.
  6. When the pancake has finished cooking, place it on a plate and squeeze on some of the cream cheese syrup on top. Then, place another layer on top, and repeat until you’ve finished. On the very top pancake, you can add powdered sugar and/or use the squeeze bottle of frosting syrup to write a note to your sweetheart, such as “be mine”, “love you” or “xoxo”.
  7. Serve with plenty of milk to wash it down!

Notes

*If you want to make this breakfast even quicker to put together, simply pick up a can of cream cheese frosting and mix with milk until you get a thick, syrupy consistency. I prefer to make my own, but this option works, too!