Red Velvet Pancakes

Cream Cheese Drizzle

4 oz cream cheese, room temperature

¼ cup sour cream

3 tbsp milk

2 tbsp confectioners’ sugar

Pancake Mix

2 cups all-purpose flour

1 tbsp unsweetened cocoa powder

½ tsp baking soda

½ tsp baking powder

½ tsp salt

2 large eggs

¾ cup granulated sugar

1 ¼ cups buttermilk

½ cup melted and cooled unsalted butter, plus more for the griddle

2 tsp red food coloring

1 tsp pure vanilla extract

1 tsp apple cider vinegar

Toasted, chopped pecans, for serving (optional)

For the cream cheese drizzle, whisk the cream cheese, sour cream, milk, and confectioners’ sugar until smooth in a bowl. Set aside.

For the pancakes, sift the flour, cocoa powder, baking soda, baking powder, and ½ teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla, and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated.

Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter. Pour ¼ cupful of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed. Cook until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.

Drizzle the cream cheese and syrup on top of the pancakes and sprinkle with pecans.

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Red Velvet Pancakes