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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! MORE + LESS -

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

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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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 170

% Daily Value

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;