Breakfast & Brunchbiggerbolderbaking4.7
Red Velvet Pancakes
Enjoy a Bold Breakfast with my signature Red Velvet Pancakes with Cream Cheese Frosting & Maple Pecan Sauce.
👥 10 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- whisk
- wooden spoon
- bowl
- griddle
📝 Preparation Steps
1
First, make the Maple Pecan Sauce:
2
Melt the butter and add the pecan halves. Cook for about ⏱️ 3 minutes, stirring constantly, until the pecans are well toasted.
3
When the butter begins to foam around the pecan halves, add the maple syrup all at once. Continue to cook the butter-syrup mixture until it is hot and bubbly.
4
Momentarily remove the pan from the heat and carefully add the vanilla extract and the water; incorporating with a whisk or wooden spoon. Return the pan to the heat and cook the mixture for a 3-4 more minutes; until the mixture is hot and thickens slightly.
(4 oz) Pecan halves, toasted1 cup(8oz) Real Maple Syrup1 cup½ tbsp Vanilla Extract1Vanilla1 tsp(½ oz) Cocoa Powder, unsweetened and sifted2 tbsp(2 oz) Sugar3 tbspVanilla Extract1 tsp
5
Add a pinch of salt.
6
As it cools, it will "break" on you; meaning the syrup and butter will separate. Just give it a good stir before saucing the pancakes.
7
Cream Cheese Frosting:
(4 oz) Pecan halves, toasted1 cup(8oz) Real Maple Syrup1 cupCream Cheese (, softened)4 oz(½ oz) Cocoa Powder, unsweetened and sifted2 tbsp(2 oz) Sugar3 tbsp
8
Place the cream cheese, vanilla and sugar in bowl of your stand mixer or hand mixer
(4 oz) Pecan halves, toasted1 cup(8oz) Real Maple Syrup1 cupCream Cheese (, softened)4 oz(½ oz) Cocoa Powder, unsweetened and sifted2 tbsp(2 oz) Sugar3 tbsp½ tbsp Vanilla Extract1Vanilla1 tspVanilla Extract1 tspSugar2 tbsp
9
Beat the ingredients until the cream cheese is smooth
(4 oz) Pecan halves, toasted1 cup(8oz) Real Maple Syrup1 cupCream Cheese (, softened)4 oz(½ oz) Cocoa Powder, unsweetened and sifted2 tbsp(2 oz) Sugar3 tbsp
10
Add in the cream and continue to beat until the mix thickens, around ⏱️ 2 minutes and refrigerate.
11
For the Pancake Batter:
12
Measure all the dry ingredient into a large bowl and whisk well together to break down lumps
13
Next, melt your butter, this way it is not hot when you add it into the mix
14
In a separate jug mix the buttermilk, eggs, vanilla and food coloring.
(4 oz) Pecan halves, toasted1 cup(8oz) Real Maple Syrup1 cup(½ oz) Cocoa Powder, unsweetened and sifted2 tbsp(2 oz) Sugar3 tbspEggs (, large)2½ tbsp Vanilla Extract1Vanilla1 tspVanilla Extract1 tsp
15
Add the buttermilk mixture to the dry ingredients. Stir until mostly combined. Add the melted butter to the batter; folding gently. Take care not to over mix your batter. The batter will be very thick.
16
Refrigerate for ⏱️ 15 minutes
17
Cook off your Pancakes:
18
Pre-heat a non-stick pan over medium-low heat. If you are using a non-stick electric griddle, set the electric griddle temperature a little under 325°F.
19
For each pancake, scoop a heaped spoonful ( ¼ cup). Thin with your spoon if very thick, but not too much. it is supposed to be a thick batter
20
Cook the pancakes on the first side until they puff up and are full of bubbles and the edges begin to look dry; about ⏱️ 4 minutes
21
Turn the pancakes over and cook on the second side for roughly ⏱️ 2 minutes.
22
Serve the finished pancakes hot with a big dollop of cream cheese frosting and drizzle over the maple pecan sauce. Enjoy!!!!
(4 oz) Pecan halves, toasted1 cup(8oz) Real Maple Syrup1 cupCream Cheese (, softened)4 oz(½ oz) Cocoa Powder, unsweetened and sifted2 tbsp(2 oz) Sugar3 tbsp
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