These beautiful pancakes are bright red in color with a hint of chocolate topped with cream cheese glaze and chocolate sprinkles make for a very decadent breakfast or brunch!
Course: Breakfast
Cuisine: American
Servings: 12
Ingredients
PANCAKES:
1 1/4c.all-purpose flour
2c.red velvet cake mix
1T.granulated sugar
3/4tsp.baking powder
1pinchsalt
2lg. eggs
1tsp.vanilla extract
2c.milk
CREAM CHEESE FROSTING:
4oz.cream cheesesoftened
1/4c.buttersoftened
1tsp.vanilla extract
2c.confectioners' sugar
2-3T.milkmore if needed
Instructions
PANCAKES: Whisk together all ingredients except for 1 cup milk. Add the remaining milk a 1/4 cup at a time until you've reached your desired pancake consistency (thinner batter for thinner pancakes, thicker batter for thicker pancakes).
Heat a griddle or skillet over medium heat. Coat with butter or spray with cooking spray. Once the pan is hot, ladle 1/4 cupfuls of batter onto the pan and cook until bubbles start to form on the top, about 1 to 2 minutes. Flip over and cook for another 1 to 2 minutes or until light brown. Repeat with the remainder of the batter.
CREAM CHEESE FROSTING: Beat together the cream cheese and butter until smooth. Add vanilla and confectioners' sugar one cup at a time, beat until smooth. Add milk 1 tablespoon at a time until you've reached the desired consistency. Using a fork, drizzle over pancakes and top with chocolate sprinkles.
Notes
For an extra special treat, sprinkle pancakes with semi-sweet chocolate chips before turning.