Ingredients

• 2 cups all-purpose flour
• 1 cup powdered sugar
• 1/2 cup unsweetened cocoa
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 1/2 cup granulated sugar
• 2 tablespoons red liquid food coloring
• Sweet Cream-Cheese Butter
• Garnish: powdered sugar

Preparation

1. Sift together first 6 ingredients into a large bowl.
2. Whisk together buttermilk and next 3 ingredients in another bowl.
3. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
4. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
5. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked.
6. Turn and cook 3 to 4 minutes or until done.
7. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
8. Serve with Sweet Cream-Cheese Butter.

Cook’s Notes

• When using a griddle, heat it to 350°
• For tender pancakes, don’t overmix the batter; it should be lumpy.
  

Sweet Cream-Cheese Butter

Sweet Cream-Cheese Butter is our favorite topper for breakfast treats like our Red Velvet Pancakes.Sweet Cream-Cheese Butter is our favorite topper for breakfast treats like our Red Velvet Pancakes.

Ingredients

• 1 (8-oz.) package cream cheese, softened
• 1 cup butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Preparation

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until blended after each addition.
3. Add vanilla, beating until blended.