muffins are an excuse for people to eat cake for breakfast. and so are these pancakes 🙂

i got the recipe from here and made very few tweaks bc making batter terrifies me:

red velvet pancakes

1.5 cups flour

2.5 tablespoons cocoa powder (unsweetened)

4 tablespoons sugar

1.5 teaspoons baking powder

.5 teaspoon baking soda

1.5 teaspoons cinnamon

1 teaspoon salt

1.25 cups buttermilk

2 eggs

1.5 teaspoons vanilla extract

1-2 tablespoons red food coloring (recipe says 1, but i could have sworn i used 2)

1/2 stick melted butter

extra butter for cooking pancakes

  1. sift together the flour, cocoa powder, sugar, baking powder and soda, cinnamon and salt and whisk to combine.
  2. melt the butter in the microwave.
  3. mix the eggs, buttermilk, vanilla and food coloring (use enough to get that deep red color) in a separate bowl.
  4. when the melted butter is room temperature, mix into the wet ingredients.
  5. fold in the wet ingredients to the dry until just combined.
  6. heat a nonstick pan over medium high heat and throw in a pat or 2 of butter, spreading it around so it coats the pan.
  7. when the butter sizzles, pour in your batter.
  8. when the pancake has bubbles showing through, flip!
  9. serve with cream cheese icing and toasted pecans (just toast some pecans in a skillet until aromatic and don’t let them burn).

really easy cream cheese icing

8 oz. cream cheese

1/4-1/2 cup powdered sugar, to taste. add more if you want it to be sweeter.

big splash of vanilla extract

heavy cream

1/2 tub of cool whip (don’t judge, it works)

  1. soften the cream cheese in the microwave (great tip from zh!)
  2. mix the softened cream cheese with the powdered sugar until creamy.
  3. add in the vanilla, and stir in a couple heavy splashes of heavy cream until a lighter consistency.
  4. fold in the cool whip and taste! add more heavy cream if you need to thin it out more.