In honour of Shrove Tuesday (or Pancake Day as my daughter always called it), I wanted to share my new favourite pancake recipe with you. It’s a natural for me since I love pretty much anything red velvet. So, let me present to you, my Red Velvet Pancakes recipe.
To kick them up a notch, you’ve got to try out the Butter Pecan Maple Syrup and Whipped Cream Cheese too! They’re an amazing addition to these super yummy, decadent pancakes. Whether you serve them for Pancake Day or for weekend brunch any time of year, you’re going to love these pancakes!
Red Velvet Pancakes Recipe with Butter Pecan Maple Syrup and Whipped Cream Cheese
Be sure to scroll down for a printable recipe card.
Ingredients:
Dry:
1 1/2 cups flour
2 T. cocoa
3 T. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
Wet:
1 1/4 cups buttermilk
2 eggs
1 tsp. vanilla
1 T. red food colouring
1/4 cup of butter, melted
Instructions:
Whisk together the dry ingredients and make a well in the center. Stir the wet ingredients except for the melted butter together and pour into the well in the dry ingredients. Mix together until nearly combined – you don’t want to overwork this batter. Fold in the melted butter. Use 1/4 cup of batter per pancake; cook as with other pancakes, flipping to the second side once it has begun to puff up and there are bubbles all across the surface.
Some great accompaniments to go with these pancakes:
Butter Pecan Maple Syrup
Ingredients:
1/2 lb. butter, melted
1 cup pecan halves, lightly toasted in the oven
1 cup maple syrup
1 1/2 T. vanilla
2 1/2 T. water
pinch salt
Instructions:
Add the pecans to the melted butter in a saucepan and cook for about 3-5 minutes until they are nicely toasted and golden brown. Add the maple syrup – remove the pan from the heat to add the rest of the ingredients. Put the pan back on the heat and continue cooking until it’s hot and bubbly and has thickened slightly.
Whipped Cream Cheese
Whip together: 4 oz. softened cream cheese, 1/4 cup heavy cream, 2 T. sugar, 1 tsp. vanilla, and if desired, some citrus zest.
Plop a little of the whipped cream cheese on top of a stack of pancakes and pour some of the syrup over. YUM!
Red Velvet Pancakes Recipe with Butter Pecan Maple Syrup and Whipped Cream Cheese
Amp up your Pancake Day (or any day!) dinner with these Red Velvet Pancakes with Butter Pecan Maple Syrup & Whipped Cream Cheese.
Ingredients
Dry:
- 1 1/2 cups flour
- 2 tbsp cocoa
- 3 tbsp sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
Wet:
- 1 1/4 cups buttermilk
- 2 eggs
- 1 tsp. vanilla
- 1 tbsp red food colouring
- 1/4 cup of butter melted
Butter Pecan Maple Syrup
- Ingredients:
- 1/2 lb. butter melted
- 1 cup pecan halves lightly toasted in the oven
- 1 cup maple syrup
- 1 1/2 tbsp vanilla
- 2 1/2 tbsp water
- pinch salt
Whipped Cream Cheese
- 4 oz. softened cream cheese
- 1/4 cup heavy cream
- 2 tbsp sugar
- 1 tsp. vanilla
- if desired some citrus zest.
Instructions
-
Whisk together the dry ingredients and make a well in the center.
-
Stir the wet ingredients except for the melted butter together and pour into the well in the dry ingredients.
-
Mix together until nearly combined – you don’t want to overwork this batter.
-
Fold in the melted butter.
-
Use 1/4 cup of batter per pancake; cook as with other pancakes, flipping to the second side once it has begun to puff up and there are bubbles all across the surface.
Butter Pecan Maple Syrup
-
Instructions:
-
Add the pecans to the melted butter in a saucepan and cook for about 3-5 minutes until they are nicely toasted and golden brown.
-
Add the maple syrup – remove the pan from the heat to add the rest of the ingredients.
-
Put the pan back on the heat and continue cooking until it’s hot and bubbly and has thickened slightly.
Whipped Cream Cheese
-
Simply whip everything together.
Want something a little more traditional with these pancakes? Try this cream cheese glaze! Simply beat together: 4 oz. cream cheese (softened), 1/4 cup powdered sugar, 2 tbsp milk, and 1 tsp. vanilla.
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