Learn how to make pancakes and treat your guests to a special breakfast with this red velvet pancakes recipe. Serve with your choice of sweet vanilla cream cheese glaze or vanilla cinnamon syrup.
10m
PREP TIME
12m
COOK TIME
332
CALORIES
14
INGREDIENTS
Ingredients
Instructions
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Learn how to make pancakes and treat your guests to a special breakfast with this red velvet pancakes recipe. Serve with your choice of sweet vanilla cream cheese glaze or vanilla cinnamon syrup.
10m
PREP TIME
12m
COOK TIME
332
CALORIES
14
INGREDIENTS
Ingredients 4 Servings
- Pancakes:
- 2 cups pancake mix
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
- 1 1/2 teaspoons McCormick® Red Food Color
- Cream Cheese Topping:
- 4 ounces (1/2 package) cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 tablespoon milk
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- Spiced Syrup:
- 1 cup pancake syrup
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
-
1/4
teaspoon
McCormick® Ground Cinnamon
![substitution]( "substitution")
Substitutions available
- McCormick® Pumpkin Pie Spice
INSTRUCTIONS
- 1 Mix pancake mix, cocoa powder and granulated sugar in large bowl until well blended. Stir in buttermilk, eggs, vanilla and food color just until blended.
- 2 Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble. Serve pancakes with Cream Cheese Topping or Spiced Syrup, if desired.
- 3 For the Cream Cheese Topping, mix cream cheese and confectioners’ sugar in small bowl until well blended. Stir in milk, a little at a time, until smooth. Stir in vanilla.
- 4 For the Spiced Syrup, mix pancake syrup, vanilla and cinnamon or pumpkin pie spice in microwavable bowl or measuring cup. Microwave on HIGH 1 to 2 minutes or until warm, stirring once.
NUTRITION INFORMATION
(per Serving)
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Ingredients 4 Servings
- Pancakes:
- 2 cups pancake mix
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
- 1 1/2 teaspoons McCormick® Red Food Color
- Cream Cheese Topping:
- 4 ounces (1/2 package) cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 tablespoon milk
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- Spiced Syrup:
- 1 cup pancake syrup
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
-
1/4
teaspoon
McCormick® Ground Cinnamon
![substitution]( "substitution")
Substitutions available
- McCormick® Pumpkin Pie Spice
INSTRUCTIONS
- 1 Mix pancake mix, cocoa powder and granulated sugar in large bowl until well blended. Stir in buttermilk, eggs, vanilla and food color just until blended.
- 2 Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble. Serve pancakes with Cream Cheese Topping or Spiced Syrup, if desired.
- 3 For the Cream Cheese Topping, mix cream cheese and confectioners’ sugar in small bowl until well blended. Stir in milk, a little at a time, until smooth. Stir in vanilla.
- 4 For the Spiced Syrup, mix pancake syrup, vanilla and cinnamon or pumpkin pie spice in microwavable bowl or measuring cup. Microwave on HIGH 1 to 2 minutes or until warm, stirring once.
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![Forbidden Rice Congee with Corn, Pancetta and Balsamic Drizzle]( "Forbidden Rice Congee with Corn, Pancetta and Balsamic Drizzle")
