Red Velvet Pancakes with Cream Cheese Glaze: A Sweet and Decadent Breakfast Treat

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, beat the egg and then add the buttermilk, melted butter, vanilla extract, and red food coloring. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be thick but pourable. If it’s too thick, add a splash more buttermilk to reach the desired consistency.
Step 2: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake, leaving space between pancakes. Cook for 2-3 minutes, or until bubbles begin to form on the surface of the pancakes.
Flip the pancakes and cook for an additional 1-2 minutes, or until they are golden brown and cooked through.
Remove the pancakes from the skillet and keep them warm while you cook the remaining pancakes.
Step 3: Make the Cream Cheese Glaze
In a medium bowl, whisk the softened cream cheese until smooth and creamy.
Gradually add the powdered sugar and continue to whisk until the glaze is smooth and lump-free.
Add the milk, vanilla extract, and a pinch of salt. Stir until the glaze is pourable and smooth. If the glaze is too thick, add a little more milk to reach the desired consistency.
Step 4: Assemble the Pancakes
Stack the pancakes on a plate, layering them as desired.
Drizzle the cream cheese glaze over the top of the pancakes, allowing it to cascade down the sides.
Garnish with extra toppings such as chopped pecans, chocolate chips, or whipped cream if desired.
Serving and Storage Tips