Amp up your Pancake Day (or any day!) dinner with these Red Velvet Pancakes with Butter Pecan Maple Syrup & Whipped Cream Cheese.
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.
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.