Description
Imagine the rich, luxurious taste of red velvet cake transformed into fluffy, melt-in-your-mouth pancakes. That’s exactly what you get with these Red Velvet Dream Cakes. Perfect for a special occasion or simply when you want to treat yourself, these pancakes are sure to impress. They boast a beautiful, vibrant red hue, a subtle cocoa flavor, and a hint of tanginess, all complemented by a smooth cream cheese glaze and a unique white chocolate buttermilk syrup. Get ready for a breakfast that’s both visually stunning and incredibly delicious!
Equipment:
Ingredients
Units
Scale
For the Pancakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 2 large eggs
- 2 cups buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 2–3 tablespoons red gel food coloring (for that signature vibrant color)
- 1 teaspoon white vinegar (secret ingredient for extra fluffiness and tang)
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the White Chocolate Buttermilk Syrup:
- 1 cup buttermilk
- 1/2 cup granulated sugar
- 1/4 cup white chocolate chips
- 1 tablespoon unsalted butter
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
Instructions
Get Started with the Pancakes:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. This dry mix forms the base of your pancakes.
- In a separate bowl, beat the eggs lightly. Add in the buttermilk, melted butter, vanilla extract, red gel food coloring, and white vinegar. Stir everything together until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough pancakes. Let the batter sit for five minutes.
Cook the Pancakes:
- Heat your griddle or skillet over medium heat. Lightly grease it with butter or cooking spray.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. You’ll know they’re ready to flip when bubbles start to form on the surface and the edges look set.
- Remove the cooked pancakes from the griddle and keep them warm while you cook the rest.
Make the Cream Cheese Glaze:
- While the pancakes are cooking, prepare the glaze. In a bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and milk, beating until smooth and creamy.
- Stir in the vanilla extract. If the glaze is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency.
Whip Up the White Chocolate Buttermilk Syrup:
- In a small saucepan, combine the buttermilk and sugar. Cook over medium heat, stirring constantly, until the sugar is dissolved.
- Stir in the white chocolate chips and butter. Continue to cook, stirring frequently, until the chocolate is melted and the mixture is smooth.
- Remove from heat and stir in the baking soda and vanilla extract. The mixture will foam up slightly. Let it cool slightly, and it will thicken as it cools.
Serve and Enjoy:
- Stack the warm pancakes on a plate.
- Drizzle generously with the cream cheese glaze and the white chocolate buttermilk syrup.
- Add any of your favorite toppings. Some berries would do well, or even some more white chocolate chips.
Notes
- The Unique Twist: The white chocolate buttermilk syrup is what sets this recipe apart. It adds a unique layer of flavor that complements the red velvet and cream cheese glaze beautifully, providing a delightful contrast in both taste and texture. While some recipes from the consensus offered a buttermilk syrup, none incorporated white chocolate, making this a special touch. It elevates the dish from great to exceptional, creating a more memorable and indulgent experience.
- For an extra vibrant red color, you can add a touch more food coloring.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 2 cups of regular milk. Let it sit for 5-10 minutes before using.
- These pancakes are best served immediately, but leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or a toaster oven.
Nutrition
- Serving Size: 1 Pancake
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg