Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk (if you don’t have buttermilk, use regular milk and add 1 tablespoon of vinegar or lemon juice to make it tangy)
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (use more or less, depending on how red you want them)
- 2 tablespoons melted butter
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (more if you want a thinner glaze)
Instructions
- Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is well combined. This will be the base of your pancakes, so take your time to get everything evenly mixed. - Mix the Wet Ingredients:
In a separate bowl, whisk together the egg, buttermilk, milk, vanilla extract, and melted butter. Once everything is well combined, add the red food coloring. If you want a deeper, richer red, feel free to add a little more. Whisk until the batter is smooth and even. - Combine the Wet and Dry Ingredients:
Make a well in the center of your dry ingredients and pour in the wet ingredients. Gently stir with a spoon or spatula just until everything is combined. Be careful not to overmix; it’s okay if the batter is a little lumpy. Overmixing can make the pancakes tough, and we want them light and fluffy! - Cook the Pancakes:
Heat a large skillet or griddle over medium heat. Once it’s hot, lightly grease it with butter or cooking spray. Using a 1/4 cup measuring cup, pour the batter onto the skillet, forming circles. Cook for about 2-3 minutes on the first side, or until bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for another 1-2 minutes on the other side until golden brown and cooked through. Repeat with the remaining batter. - Make the Cream Cheese Glaze:
While the pancakes are cooking, you can make the glaze. In a small bowl, whisk together the softened cream cheese, powdered sugar, vanilla extract, and milk. Continue whisking until smooth. If the glaze is too thick, add a little more milk to get the desired consistency. - Serve and Enjoy:
Stack your warm pancakes on a plate, drizzle with the cream cheese glaze, and top with your favorite toppings. I love adding fresh berries or a dusting of powdered sugar for extra sweetness. Serve them immediately and enjoy every bite!
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 15g
- Fat: 12g
- Carbohydrates: 50g
- Protein: 7g