Red Velvet Pancakes

red velvet pancakes 2

After 28 years of marriage, we are passed the years of making a big fuss over Valentine’s Day. We typically go out for dinner, but I have never been a flower gal. If Greg wants to spend that much money on me, then he needs to buy something that will not die! We don’t do cards anymore either. We can go out for a latte, or a matinee for the price of cards! Maybe you call it unromantic; I call it practical.

It is a holiday, though, and I enjoy making holidays fun around the house. Since these are the most gorgeous pancakes ever, I can’t wait to make these for my family on Valentine’s Day! They are super easy, starting with Bisquick. I think the cream cheese topping is pretty against the deep red pancakes, but these pancakes are also good served the traditional way, with butter and maple syrup. You could add blueberries or chocolate chips to these pancakes if you like.

So, whether you have extravagant plans, or you plan to approach Valentine’s day on a smaller scale, start the day by serving these delicious red velvet pancakes to your Valentine.

 

 

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Red Velvet Pancakes
 
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Ingredients
  • Cream Cheese Topping:
  • 4-oz. cream cheese, softened
  • ¼ c. butter, softened
  • 3 tbsp. milk
  • 2 c. powdered sugar
  • Pancakes:
  • 2 c. Original Bisquick mix
  • 1 tbsp. unsweetened baking cocoa
  • 1 c. milk
  • 1 to 1½ tsp. red paste food color
  • 2 eggs
  • Powdered sugar, if desired
Instructions
  1. In a medium bowl, beat cream cheese, butter, and 3 tbsp. milk with electric mixer on low-speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low-speed until topping is smooth. Cover; set aside.
  2. In a large bowl stir Bisquick, cocoa, milk, food color and eggs with a wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil or spray with cooking spray before heating.
  3. For each pancake, pour slightly less than ¼ cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  4. Spoon cream cheese topping into a resealable food-storage plastic bag; seal bag. Cut off a tiny corner of the bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.