Red Velvet Pancakes with Cream Cheese Topping

Red Velvet Pancakes with Cream Cheese Topping

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • Cream Cheese Topping

  • 4

    oz (half of 8-oz package) cream cheese, softened

  • ¼

    cup butter, softened

  • 3

    tablespoons milk

  • 2

    cups powdered sugar

  • Pancakes

  • 2

    cups Original Bisquick® mix

  • 1

    tablespoon granulated sugar

  • 1

    tablespoon unsweetened baking cocoa

  • 1

    cup milk

  • 1 to 1½

    teaspoons red paste food color*

  • 2


  • Powdered sugar, if desired


Directions 1 In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside. 2 In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating. 3 For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown. 4 Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar. Expert Tips * *Liquid food color is not recommended for this recipe.


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