Sift together first 6 ingredients into a large bowl. Whisk together buttermilk and next 3 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Sweet Cream-Cheese Butter.
Note: When using a griddle, heat it to 350°.
Tip: For tender pancakes, don't overmix the batter; it should be lumpy.
These pancakes are absolutely amazing! I followed the recipe exactly, and was very impressed by how they turned out. The pancakes themselves are moist and delicious, though not too sweet, so they go perfectly with the extra sweet cream cheese butter. My friends are also huge fans of this recipe, so the pancakes are always a hit when we have them for breakfast. They're even better with a glass of milk. :) Fabulous!!
Made these for post prom breakfast. Total success. While I had to add just a touch more buttermilk for consistency, I otherwise followed the recipe. They were very cake like and exactly what I expected. The cream cheese butter is divine.
This recipe was amazing. I thought it tasted like red velvet cake, only I use a cooked icing when I make my red velvet cake. I would give this 4 stars but the Sweet Cream Cheese Butter recipe makes a lot. I halved both the pancake recipe and the Sweet Cream Cheese Butter and it was more then we could use. Next time I will make 1/4 of the Sweet Cream Cheese Butter.
As a pancake recipe, this is really good. The pancakes cooked up moist and cake-y and were quite filling. But I can't really speak to the "red velvet" part yet as I modified the recipe to make them healthier and less sweet. I used white wheat flour and omitted the powdered sugar entirely (which was just as well, as the batter would have been too thick), and tried using the juice of 1 pureed beet for the coloring. The cocoa and the darker flour overpowered the red color so that the pancakes were simply a chocolate color, although they tasted great - chocolatey with no "beet" flavor. I also used fat-free vanilla Greek yogurt instead of the cream cheese butter, and this made a fine substitute. Next time I will try more beet juice and less cocoa for a redder color, and maybe mix some cream cheese into the yogurt.
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