Red Velvet Pancakes w/ Cream Cheese Frosting and Maple Pecan Sauce

Shaziya

These Red Velvet Pancakes are a decadent twist on a breakfast classic, blending rich cocoa and velvety texture in every bite. Ready in just 15 minutes, this recipe is perfect for lazy mornings or impromptu brunches.

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Prep Time 15

Total Time 15

Servings

Ingredients

Maple Pecan Sauce

2 sticks Butter ½ lb
1 cup Pecan halves toasted, 4 oz
1 cup Real Maple Syrup 8oz
1 ½ tbsp Vanilla Extract
2 ½ tbsp Water
a pinch Kosher Salt

Cream Cheese Frosting

4 oz Cream Cheese softened
¼ cup Heavy Cream 2floz
2 tbsp Sugar
1 tsp Vanilla

Pancake Batter

1 ¾ cup A.P Flour 8oz
2 tbsp Cocoa Powder unsweetened and sifted, ½ oz
3 tbsp Sugar 2 oz
1 ½ tsp Baking Powder
½ tsp Baking Soda
1 tsp Cinnamon ground
1 tsp Kosher Salt
1 ¼ cup Buttermilk
2 Eggs large
1 tsp Vanilla Extract
1 tbsp Red Food Coloring
½ stick Butter melted, 2oz

Instructions

First, make the Maple Pecan Sauce: Melt the butter and add the pecan halves. Cook for about 3 minutes, stirring constantly, until the pecans are well toasted.
When the butter begins to foam around the pecan halves, add the maple syrup all at once. Continue to cook the butter-syrup mixture until it is hot and bubbly.
Momentarily remove the pan from the heat and carefully add the vanilla extract and the water; incorporating with a whisk or wooden spoon. Return the pan to the heat and cook the mixture for a 3-4 more minutes; until the mixture is hot and thickens slightly.
Add a pinch of salt.
As it cools, it will "break" on you; meaning the syrup and butter will separate. Just give it a good stir before saucing the pancakes.
Cream Cheese Frosting: Place the cream cheese, vanilla and sugar in bowl of your stand mixer or hand mixer.
Beat the ingredients until the cream cheese is smooth.
Add in the cream and continue to beat until the mix thickens, around 2 minutes and refrigerate.
For the Pancake Batter: Measure all the dry ingredient into a large bowl and whisk well together to break down lumps.
Next, melt your butter, this way it is not hot when you add it into the mix.
In a separate jug mix the buttermilk, eggs, vanilla and food coloring.
Add the buttermilk mixture to the dry ingredients. Stir until mostly combined. Add the melted butter to the batter; folding gently. Take care not to over mix your batter. The batter will be very thick.
Refrigerate for 15 minutes.
Cook off your Pancakes: Pre-heat a non-stick pan over medium-low heat. If you are using a non-stick electric griddle, set the electric griddle temperature a little under 325°F.
For each pancake, scoop a heaped spoonful ( ¼ cup). Thin with your spoon if very thick, but not too much. it is supposed to be a thick batter.
Cook the pancakes on the first side until they puff up and are full of bubbles and the edges begin to look dry; about 4 minutes.
Turn the pancakes over and cook on the second side for roughly 2 minutes.
Serve the finished pancakes hot with a big dollop of cream cheese frosting and drizzle over the maple pecan sauce. Enjoy!!!!

Keyword breakfast recipe, cream cheese frosting, dessert pancakes, maple pecan sauce, red velvet pancakes