Red velvet cake is a beloved classic – it has many different variations, but all of them include the key ingredients of buttermilk, cocoa, and red food coloring. The flavor is enhanced by adding buttercream or cream cheese frosting.
After trying Red Velvet Pancakes recently at a restaurant in Seattle, I couldn’t wait to try my own version. Cream cheese butter is the perfect addition, and can easily be molded into a variety of shapes using candy molds.
These pancakes were dense rather than the light and fluffy ones I’d hoped for, but still tasted great. If you have a favorite buttermilk pancake recipe you’d like to use instead, just reduce the amount of flour by 1/4 cup and use 1/4 cup unsweetened cocoa powder in its place.
If making the cream cheese hearts, you may want to prepare these before starting the pancakes so they’ll have time to set in the freezer. I had to fill the mold several times to use up all the butter.
Red Velvet Pancakes Recipe
3/4 cup buttermilk
1 teaspoon vanilla
2 tablespoons oil
1 tablespoon sugar
3/4 cup flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Cream Cheese Butter Hearts
1/2 cup (1 stick) butter, softened at room temperature but not melted
3 ounces cream cheese, softened at room temperature
1/4 cup confectioner’s sugar
Place the mold in the freezer for about 10-15 minutes. Once the hearts have hardened, flip the mold over and pop them out by pressing on the backs. If they don’t pop out easily, run a little hot water over the back.
If making the hearts ahead of time, they should be kept refrigerated. They’ll hold their shape at room temperature, but will be too soft to transfer from a serving plate.