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Red Velvet Pancakes with Raspberry Cream

Fluffy buttermilk red velvet pancakes with subtle cocoa flavor, topped with a marshmallow raspberry cream!
Course Breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 pancakes
Author Sarah @ The Gold Lining Girl

Ingredients

For Red Velvet Pancakes:

  • 2 c. flour
  • 1 1/2 c. powdered sugar
  • 1/3 c. cocoa powder
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 c. buttermilk or sour milk
  • 2 large eggs
  • 1 tbsp. vanilla
  • 2 tbsp. red food coloring

For Raspberry Cream Topping:

  • 1 - 7 oz. container marshmallow fluff
  • 1/2 c. shortening
  • 1/2 c. seedless raspberry jam
  • 2 1/2 c. powdered sugar
  • 1 pint fresh raspberries

Instructions

For Red Velvet Pancakes:

  1. In a large bowl, combine flour, powdered sugar, cocoa powder, baking powder, baking soda, and salt.
  2. In a medium bowl, whisk together buttermilk, eggs, vanilla, and food coloring.
  3. Add the wet ingredients to the dry ingredients, and still until just combined.
  4. In a pancake griddle or large saucepan over medium heat, pour batter 1/3 c. at a time in rounds, and cook each side until golden brown. Repeat with remaining batter.
  5. Serve pancakes warm with raspberry cream and raspberries.

For Raspberry Cream Topping:

  1. In a large mixing bowl, combine the marshmallow fluff and shortening, and beat until smooth.
  2. Add the raspberry jam and powdered sugar, and beat until smooth.
  3. Spread each pancake with about 2 tbsp. raspberry cream, and serve immediately with fresh raspberries.