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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:

  • 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.