Red Velvet Cinnamon Christmas Pancakes

Light and fluffy buttermilk pancakes with a hint of cinnamon and that classic red velvet hue, topped with a smooth and luscious cream cheese glaze to finish them off.

Since red velvet is known for that classic tang, these pancakes use buttermilk, to make them extra light and fluffy, with a hint of cocoa and cinnamon, to bring out the flavors of the holiday!

Nothing goes better with red velvet than cream cheese icing, and this glaze is absolutely creamy, dream and perfect, so go ahead and slather it on!

These red velvet pancakes are perfect for breakfast in bed, Christmas morning, or even for enjoying as dessert.

Red Velvet Pancakes

Yield: 8 pancakes (or 16 silver dollar pancakes)

Ingredients

Red Velvet Pancakes:

1 cup all-purpose flour
2 tablespoons brown sugar
1 tablespoon unsweetened cocoa powder
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 tablespoon red food coloring
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 large egg

Cream Cheese Glaze:

4 oz cream cheese, softened
4 tablespoons (1/2 stick/2 oz) unsalted butter, softened
1/2 tsp vanilla extract
1 cup powdered sugar
1-2 tablespoons water or milk, or as needed

Directions

Pancakes:

Heat and lightly grease skillet or griddle. Whisk together flour, sugar, cocoa, cinnamon, baking powder, baking soda and salt. Stir in buttermilk, food coloring, vanilla, melted butter and egg. Batter will be slightly lumpy (Do not over-mix). Pour batter into a measuring cup with a spout and let stand 2 minutes. Pour slightly less than 1/4 cup batter per pancake onto griddle. Cook pancakes 1-1 1/4 minutes per side, or until cooked through, turning only once.

Cream Cheese Glaze:

Beat together cream cheese and butter until smooth. Add vanilla, powdered sugar and water or milk, beating until thin and creamy. Add extra liquid as needed until desired pourable consistency is reached. Drizzle glaze over pancakes.