Red Velvet Cheesecake Pancakes
Fluffy red velvet cheesecake pancakes topped with cream cheese icing... a decadent breakfast that feels like dessert!
Servings:4 servings
Ingredients
- 1 cup flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon cocoa powder
- 2 tablespoons butter, melted
- 1 egg, beaten
- ¾ cup buttermilk
- 1 ½ teaspoons vanilla
- 1 teaspoon red food coloring
- 4 ounces cream cheese
Icing
- 1 ½ cups powdered sugar
- 2 ounces cream cheese
- heavy cream, or half and half, or milk
- ¼ teaspoon vanilla
Instructions
- Slice cream cheese lengthwise into long thin pieces, wrap in plastic wrap, and freeze one hour or overnight.
- Preheat a large pan or nonstick skillet to medium heat and spray with cooking spray. In a large bowl combine flour, baking powder, salt, sugar, cocoa powder and whisk together until well combined.
- In another bowl combine beaten egg, buttermilk, vanilla, red food coloring and mix until well blended. Make a well in the middle of the dry ingredients. Pour wet ingredients into the dry ingredients. Mix until all ingredients are incorporated.
- Remove cream cheese from freezer, unwrap and cut into 1/2 inch pieces. Stir cream cheese pieces into pancake batter.
- Pour 1/4 cup batter onto prepared pan or skillet. Cook 3-4 minutes until top begins to bubble and sides start to look "dry". Carefully flip and cook about 2 minutes longer. Repeat with remaining batter.
- Whisk all icing ingredients together in a medium sauce pan and heat over low heat. Drizzle over pancakes. Enjoy!
Notes
Makes about 8 large pancakes.
Nutrition
Calories: 527 kcal, Carbohydrates: 84 g, Protein: 9 g, Fat: 18 g, Saturated Fat: 10 g, Trans Fat: 1 g, Cholesterol: 93 mg, Sodium: 818 mg, Potassium: 202 mg, Fiber: 1 g, Sugar: 57 g, Vitamin A: 717 IU, Calcium: 292 mg, Iron: 2 mg