Quick and Easy

Red Velvet Pancakes

Name: Red Velvet Pancakes | Recipes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 pancakes
Ingredients: 1 1/2 cups all-purpose flour (375 mL); 1/4 cup HERSHEY'S Cocoa (60 mL); 1/4 cup granulated sugar (60 mL); 2 tsps baking powder (10 mL); 1 tsp baking soda (5 mL); 1/2 tsp salt (2 mL); 2 eggs; 1 1/4 cups buttermilk, at room temperature (310 mL); 2 tsps red food colouring (10 mL); 1 tsp vanilla extract (5 mL); 3 tbsps unsalted butter, melted (45 mL); 2 tbsps vegetable oil, divided (30 mL); 1/2 cup HERSHEY'S CHIPITS Cream Cheese Flavoured Chips (125 mL); 1/2 cup HERSHEY'S CHIPITS Cream Cheese Flavoured Chips (125 mL); 2 tbsps unsalted butter (30 mL); 1 tbsp milk (15 mL); 1/4 cup confectioners’ (icing) sugar (60 mL); 1 cup fresh raspberries (250 mL)

Details

Time: 40 minutes
Skill Level: Beginner
Yields: 8 pancakes

Make breakfast extra fun with these Red Velvet Pancakes! Perfect for any occasion, including Valentine’s Day, Christmas, and birthdays!

Ingredients & Directions

Prep Time: 20 minutes
COOK TIME: 20 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 1/2 cups

all-purpose flour (375 mL)
1/4 cup

HERSHEY'S Cocoa (60 mL)
1/4 cup

granulated sugar (60 mL)
2 tsps

baking powder (10 mL)
1 tsp

baking soda (5 mL)
1/2 tsp

salt (2 mL)
2

eggs
1 1/4 cups

buttermilk, at room temperature (310 mL)
2 tsps

red food colouring (10 mL)
1 tsp

vanilla extract (5 mL)
3 tbsps

unsalted butter, melted (45 mL)
2 tbsps

vegetable oil, divided (30 mL)
1/2 cup

HERSHEY'S CHIPITS Cream Cheese Flavoured Chips (125 mL)
Glaze:
1/2 cup

HERSHEY'S CHIPITS Cream Cheese Flavoured Chips (125 mL)
2 tbsps

unsalted butter (30 mL)
1 tbsp

milk (15 mL)
1/4 cup

confectioners’ (icing) sugar (60 mL)
1 cup

fresh raspberries (250 mL)

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

HERSHEY'S CHIPITS Cream Cheese Flavoured Chips, 200g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Stovetop

Skillet or Griddle

Microwave

Pancakes: Whisk together flour, cocoa, sugar, baking powder, baking soda and salt in large bowl.

Whisk together eggs, buttermilk, red food colouring and vanilla in medium bowl. Whisk in melted butter. Pour buttermilk mixture over flour mixture. Stir until just combined (do not overmix; a few lumps are OK). Let rest for 10 minutes.

Heat large skillet or griddle over medium heat; brush with 1 tsp (5 mL) oil. Reduce heat to medium-low once pan and oil are hot.

Scoop scant 1/2 cup (125 mL) batter per pancake into hot pan, working in batches. Sprinkle each pancake with 1 tbsp (15 mL) cream cheese chips. Cook for 2 to 3 minutes or until bubbles start to form on surface. Flip and cook for 1 to 2 minutes or until bottoms are golden brown. Wipe skillet clean with paper towel and brush with more oil as needed.

Glaze: Heat cream cheese chips, butter and milk in medium microwave-safe bowl in microwave on HIGH for 30 to 60 seconds or until smooth and melted. Whisk in confectioners’ sugar until blended and smooth.

Serve pancakes with drizzle of glaze and sprinkle of raspberries.

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