Red velvet pancakes – just about the best dessert pancake I’ve ever had! In our family, we have “breakfast food for dinner” night once a week. I made this for dinner, but it’s truly so sweet and rich, it’s more fitting as a dessert.
What’s not to love? Luscious, dark cocoa batter topped with creamy, almond-flavored mascarpone . I’ve died and gone to heaven – Yum!
The only thing you probably don’t have enough of in your pantry already, is red food coloring. It calls for 2 tablespoons so stock up. 🙂
My recipe is slightly adapted from Jessica at Sweet Eats.
Prep time: 20 minutes
Makes: 10-12 pancakes
- 1 1/2 cups milk or 1/2-n-1/2 (or an equal portion of both)
- 1 1/2 tablespoons of white or apple cider vinegar
- 1/2 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 2 tablespoons baking cocoa powder
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2 tablespoons red food coloring
- 3/4 cup mascarpone sweetened with 1 teaspoon sugar and 1/2 teaspoon of almond extract
- Several tablespoons of chocolate chips for garnish (mini chips work well)
~CAUTION~ Protect clothing and surfaces – red food coloring stains badly!
Whisk together milk and vinegar; set aside to curdle.
In a small mixing bowl, add wheat flour, all-purpose flour, sugar, cocoa powder, baking powder and baking soda.
Make a well in the center of the dry ingredients and pour in milk mixture and food coloring. Mix until combined.
In another small bowl, sweeten the mascarpone with 1 teaspoon of sugar and 1/2 teaspoon of almond extract. Stir to combine.
Preheat your griddle or skillet. Using a 1/4 cup measuring cup, pour batter on the griddle leaving about 2 inches between pancakes. When bubbles form on the edges and top of the pancakes, gently flip them over and cook a few more minutes until done.
To serve, top these red velvet pancakes with mascarpone and chocolate chips and enjoy!