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.
They tasted more like chocolate pancakes rather than red velvet. I will use less cocoa next time.
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.
these are delicious! followed recipe exactly. yummy!