Red Velvet Pancakes with Cream Cheese Topping

Name: Red Velvet Pancakes with Cream Cheese Topping
Prep time: 20 min
Total time: 20 min
Yield: 14
Ingredients: 4 oz (half of 8-oz package) cream cheese, softened; 1/4 cup butter, softened; 3 tablespoons milk; 2 cups powdered sugar; 2 cups Original Bisquick™ mix; 1 tablespoon granulated sugar; 1 tablespoon unsweetened baking cocoa; 1 cup milk; 1 to 1 1/2 teaspoons red paste food color*; 2 eggs; Powdered sugar, if desired

12 Ratings

9 Reviews

Kitchen Tested

Red Velvet Pancakes with Cream Cheese Topping

Prep 20 min
Total 20 min
Servings 14

Move over red velvet cake, its breakfast time with Red Velvet Pancakes made with Bisquick®! But wait, they wouldn't be complete without a wonderful rich and creamy cream cheese topping---yum!

By Betty Crocker Kitchens

Updated January 29, 2014

Make With

Bisquick

Ingredients

Cream Cheese Topping

4 oz (half of 8-oz package) cream cheese, softened
1/4 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 1 1/2 teaspoons red paste food color*
2 eggs
Powdered sugar, if desired

Steps

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 450

Calories from Fat: 170

Total Fat: 19g; 29%

Saturated Fat: 10g; 48%

Trans Fat: 2g

Cholesterol: 100mg; 33%

Sodium: 560mg; 23%

Potassium: 150mg; 4%

Total Carbohydrate: 62g; 21%

Dietary Fiber: 1g; 4%

Sugars: 39g

Protein: 7g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 8%; 8%

Exchanges:

2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;