Fluffy buttermilk red velvet pancakes with subtle cocoa flavor, topped with a marshmallow raspberry cream!
Course Breakfast
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Servings 12pancakes
Author Sarah @ The Gold Lining Girl
Ingredients
For Red Velvet Pancakes:
2c.flour
1 1/2c.powdered sugar
1/3c.cocoa powder
2tsp.baking powder
1/2tsp.baking soda
1/2tsp.salt
1 1/2c.buttermilk or sour milk
2large eggs
1tbsp.vanilla
2tbsp.red food coloring
For Raspberry Cream Topping:
1 - 7oz.container marshmallow fluff
1/2c.shortening
1/2c.seedless raspberry jam
2 1/2c.powdered sugar
1pintfresh raspberries
Instructions
For Red Velvet Pancakes:
In a large bowl, combine flour, powdered sugar, cocoa powder, baking powder, baking soda, and salt.
In a medium bowl, whisk together buttermilk, eggs, vanilla, and food coloring.
Add the wet ingredients to the dry ingredients, and still until just combined.
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.
Serve pancakes warm with raspberry cream and raspberries.
For Raspberry Cream Topping:
In a large mixing bowl, combine the marshmallow fluff and shortening, and beat until smooth.
Add the raspberry jam and powdered sugar, and beat until smooth.
Spread each pancake with about 2 tbsp. raspberry cream, and serve immediately with fresh raspberries.