Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This recipe is our new favorite excuse to eat cake for breakfast (not that we needed one). The Loveless Café, Nashville's famous down-home spot for southern comfort food, is best known for their flakey stacked biscuits--but we absolutely love their festive layer cake-inspired pancakes just as much. Much like traditional red velvet cake, these cocoa pancakes are served with a delightful sweet and tangy cream cheese butter to cushion in between each flapjack.

Recipe by Southern Living December 2012

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Read the full recipe after the video.

Recipe Summary test

hands-on:
35 mins
total:
50 mins
Yield:
Makes 24 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Note: When using a griddle, heat it to 350°.

  • Tip: For tender pancakes, don't overmix the batter; it should be lumpy.

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