Red Velvet Pancakes With Cream Cheese Topping Recipes

RED VELVET PANCAKES WITH CREAM CHEESE TOPPING

Red Velvet Pancakes with Cream Cheese Topping image

Move over red velvet cake, its breakfast time with Red Velvet Pancakes made with Bisquick®! But wait, they wouldn't be complete without a wonderful rich and creamy cream cheese topping---yum!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 14

Number Of Ingredients 11

Ingredients

4 oz (half of 8-oz package) cream cheese, softened
1/4 cup butter, softened
3 tablespoons milk
2 cups powdered sugar
2 cups Original Bisquick™ mix
1 tablespoon granulated sugar
1 tablespoon unsweetened baking cocoa
1 cup milk
1 to 1 1/2 teaspoons red paste food color*
2 eggs
Powdered sugar, if desired

Steps:

In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.

Nutrition Facts : Calories 450, Carbohydrate 62 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 39 g, TransFat 2 g

RED VELVET PANCAKES WITH CREAM CHEESE GLAZE

Red Velvet Pancakes with Cream Cheese Glaze image

The first time I had these were at a very cute upscale Breakfast/Brunch Inn. Went home that very day and began recreating the amazing experience I had just had and I've come up with the following masterpiece!

Provided by Samantha Jones

Categories Breakfast and Brunch Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 16

Ingredients

1 (4 ounce) package cream cheese, softened
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
1 tablespoon milk, or as needed
1 ½ cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 tablespoon unsweetened cocoa powder
1 teaspoon salt
2 eggs
¼ cup milk
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
2 teaspoons red food coloring
¼ cup melted butter

Steps:

Prepare the cream cheese glaze by beating the cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.
Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.

Nutrition Facts : Calories 597.4 calories, Carbohydrate 79.7 g, Cholesterol 158.6 mg, Fat 25.4 g, Fiber 1.7 g, Protein 13.2 g, SaturatedFat 15 g, Sodium 1099.4 mg, Sugar 41.4 g

RED VELVET PANCAKES

Red Velvet Pancakes image

Red Velvet isn't just for dessert anymore. These decadent pancakes are delicious with mascarpone spread and some maple syrup.

Provided by dkitsuen

Categories Breakfast and Brunch Pancake Recipes

Time 35m

Yield 4

Number Of Ingredients 17

Ingredients

½ cup mascarpone cheese
¼ cup creme fraiche
2 tablespoons white sugar
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
1 large egg
¾ cup buttermilk
¼ cup creme fraiche
1 tablespoon red food coloring
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted

Steps:

Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.
Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 44.8 g, Cholesterol 146.9 mg, Fat 35.2 g, Fiber 1.8 g, Protein 10 g, SaturatedFat 20.5 g, Sodium 439.4 mg, Sugar 19.3 g

RED VELVET PANCAKES AND CREAM CHEESE GLAZE

Red Velvet Pancakes and Cream Cheese Glaze image

Make and share this Red Velvet Pancakes and Cream Cheese Glaze recipe from Food.com.

Provided by AshleyP

Categories Breakfast

Time 50m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 19

Ingredients

2 cups all-purpose flour
3 tablespoons cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups milk
2 tablespoons white vinegar
1/2 cup granulated sugar
2 large eggs
1 1/2 tablespoons red food coloring
2 teaspoons vanilla extract
1/3 cup salted butter, melted
1 recipe cream cheese glaze, recipe follows
fresh raspberries and mint leaf, for garnish (optional)
6 ounces cream cheese, softened
6 tablespoons butter, softened
2 cups powdered sugar
1/2 cup milk, plus more if desired
1/2 teaspoon vanilla extract

Steps:

Preheat an electric non-stick griddle to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine. Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges). Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn't want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn't wait for many bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired.
Cream Cheese Glaze
In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 1144.4, Fat 56.3, SaturatedFat 33.5, Cholesterol 247.6, Sodium 1167.7, Carbohydrate 144.9, Fiber 3, Sugar 85.7, Protein 18.3

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