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Homemade Red Velvet Pancakes with Cream Cheese Topping photo

Red Velvet Pancakes with Cream Cheese Topping

Brighten your morning with these indulgent Red Velvet Pancakes topped with creamy goodness!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Cheese Topping:
  • 2 oz 1/3 less fat cream cheese (recommended: Philadelphia)
  • 3 tbsp plain fat-free yogurt
  • 3 tbsp honey
  • 1 tbsp fat-free milk
For the Pancakes:
  • 1/2 cup white whole wheat flour
  • 1/2 cup unbleached all-purpose flour
  • 2 1/4 tsp baking powder
  • 1/2 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/4 cup raw sugar (or Splenda or Stevia)
  • 1 large egg
  • 1 cup + 2 tbsp fat-free milk
  • 1 tsp vanilla extract
  • 1/2 tsp red paste food coloring (I used Wilton no-taste paste)
  • 1 spray Cooking spray for the pan

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Skillet or Griddle

Method
 

Instructions:
  1. Step 1: Prepare the Cream Cheese Topping: In a medium bowl, beat together the cream cheese, plain yogurt, honey, and fat-free milk until smooth and creamy. Set this delightful mixture aside while you work on the pancakes.
  2. Step 2: Mix the Dry Ingredients: In a large mixing bowl, whisk together the white whole wheat flour, unbleached all-purpose flour, baking powder, unsweetened cocoa powder, salt, and raw sugar until well combined.
  3. Step 3: Combine the Wet Ingredients: In another bowl, whisk together the egg, fat-free milk, vanilla extract, and red paste food coloring until blended.
  4. Step 4: Create the Pancake Batter: Pour the wet ingredients into the dry ingredient mixture. Stir gently until just combined; be careful not to overmix, as this can lead to tough pancakes. The batter should be slightly lumpy.
  5. Step 5: Preheat the Skillet: Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray.
  6. Step 6: Cook the Pancakes: Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes or until small bubbles form on the surface. Flip and cook for another 1-2 minutes on the other side, until golden brown. Repeat with the remaining batter.
  7. Step 7: Serve and Enjoy: Stack the pancakes on a plate and top with the prepared cream cheese topping. Drizzle with additional honey or maple syrup if desired. Serve warm and enjoy the delightful flavors!

Notes

  • Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer bag. They will keep for up to 2 months.
  • To reheat, simply microwave for about 30 seconds or warm them in a toaster oven.