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Red Velvet Pancakes

Details

Timing
Timing
Total:
Prep:
20 Min.
Skill Level:
Beginner
Yields:
8 pancakes

Wake up to the sweetest breakfast yet with these Red Velvet Pancakes that blend the classic taste of red velvet cake with the fluffy goodness of pancakes, drizzled with the tastiest cream cheese glaze made with HERSHEY’S Cream Cheese Chips. Each stack is a bite of pure delight, making your breakfast extra fun! They’re the perfect addition to any occasion, including Valentine’s Day, Christmas and birthdays.

Ingredients & Directions

Prep Time
20 minutes
COOK TIME
20 minutes

Ingredients

  • 1 1/2 cups
    all-purpose flour
  • 1/4 cup
  • 1/4 cup
    granulated sugar
  • 2 tsps
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 2
    eggs
  • 1 1/4 cups
    buttermilk, at room temperature
  • 2 tsps
    red food color
  • 1 tsp
    vanilla extract
  • 3 Tbsps
    unsalted butter, melted
  • 2 Tbsps
    vegetable oil, divided
  • Glaze:
  • 1/2 cup
    HERSHEY'S Cream Cheese Chips
  • 2 Tbsps
    unsalted butter
  • 1 Tbsp
    milk
  • 1/4 cup
    powdered sugar
  • 1 cup
    fresh raspberries
READY TO MAKE THIS?

Directions

Equipment Needed 
stovetop Stovetop
skillet or griddle Skillet or Griddle
microwave Microwave
1

Pancakes: Whisk together flour, cocoa, sugar, baking powder, baking soda and salt in large bowl.

2

Whisk together eggs, buttermilk, red food color and vanilla in medium bowl. Whisk in melted butter. Pour buttermilk mixture over flour mixture. Stir until just combined (do not overmix; a few lumps are OK). Let rest for 10 minutes.

3

Heat large skillet or griddle over medium heat; brush with 1 tsp oil. Reduce heat to medium-low once pan and oil are hot.

4

Scoop scant 1/2 cup batter per pancake into hot pan, working in batches. Sprinkle each pancake with 1 tbsp cream cheese chips. Cook for 2 to 3 minutes or until bubbles start to form on surface. Flip and cook for 1 to 2 minutes or until bottoms are golden brown. Wipe skillet clean with paper towel and brush with more oil as needed.

Tip

For smaller pancakes, use 1/4 cup batter.

5

Glaze: Heat cream cheese chips, butter and milk in medium microwave-safe bowl in microwave on HIGH for 30 to 60 seconds or until smooth and melted. Whisk in powdered sugar until blended and smooth.

6

Serve pancakes with drizzle of glaze and sprinkle of raspberries.

Tip

Keep pancakes warm on wire rack set over baking sheet in preheated 200°F oven so they don’t get soggy.

Additional questions?