Red Velvet Pancakes

  • detailaddict Posted: 02/14/13
    Worthy of a Special Occasion

    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.

  • YankYank38 Posted: 03/03/13
    Worthy of a Special Occasion

    They tasted more like chocolate pancakes rather than red velvet. I will use less cocoa next time.

  • deerfisherman Posted: 02/13/13
    Worthy of a Special Occasion

    these are delicious! followed recipe exactly. yummy!

  • kslighthouse Posted: 12/25/13
    Worthy of a Special Occasion

    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.


More From Southern Living