Do you serve a special breakfast for Christmas morning? Or do you fill up on your stocking stuffers and candy canes? Honestly, we tend do do a little bit of both. I usually try to get around to making a late breakfast for my family. Something that is a “little” bit healthier than Christmas Candy. This year I think I am going to be making these Red Velvet Pancakes with a “candy cane” swirl.
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I decided to glam up the traditional Red Velvet Pancakes and add a festive Holiday swirl. I know Red Velvet is not for everyone…but these tasted pretty amazing. My kids LOVED them. And I love how pretty they are!
And here is the thing, I love eating a hot breakfast in the morning…but don’t always love getting up extra early in the morning to make it. So I have a little trick that works pretty well for us. I will make up a big batch of pancakes and then pop them into the freezer.
I put them into a Freezer Ziploc Baggie and separate each pancake with a small square of parchment or wax paper. Then in the morning we pull them out and pop them into the toaster. Bingo! A quick…no mess…hot breakfast for the kids. They also make great on the go snacks to.
I whipped up a quick and easy Vanilla Cream Cheese Syrup that was the perfect touch of sweetness to the Red Velvet Pancakes. Or…top it with some whipped cream and some frozen raspberries! Yum!
Here is the recipe:
Ingredients
- 2 cups Flour
- 2 Tablespoons Baking Powder
- 1 teaspoon Salt
- 2 Tablespoons sugar
- 2 tablespoons unsweetened Cocoa Powder
- 2 eggs, beaten
- 1 ½ cups Buttermilk
- 4 Tablespoon Butter, melted
- red food coloring
- 3 Tablespoon Cream Cheese, softened
- 3 cups Powdered Sugar
- 1/2 teaspoon Vanilla
- ¼ to ½ cup milk
Instructions
- Sift together dry ingredients in a bowl.
- Add eggs, Buttermilk, and butter.
- Stir together, but don't over-mix. There will be a few lumps in your batter.
- Pull out about 1/2 cup of the batter and set aside in a squeeze bottle. This will be your white swirl batter.
- Add food coloring to the rest of the pancake batter.
- Let sit for about 10 minutes so the batter can rise a bit.
- Pour batter onto griddle and then take your white batter and squeeze a thin swirl onto the top of your pancake.
- Cook on medium to medium high heat until bubbles form on the top of your pancake.
- Flip and cook on the other side.
- To prevent your pancakes from browning and hiding your white swirl, the key is to cooking them slower over a lower heat.
- Mix together your syrup and add just enough milk to get the desired consistency for your syrup by adding a couple of Tablespoons of milk at a time.
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