There’s a very popular breakfast and lunch spot here in Las Vegas by the name of Babystacks Cafe. They have a mix of American and Filipino-inspired dishes and my favorite order is their red velvet pancakes. O.M.G. Prentyce says it’s like having cake for breakfast, but who cares what he thinks? Hehe, just kidding! I decided to make my own and it turned out deliciously.
The recipe I used is listed below. Feel free to replicate and let me know what you think.
Red Velvet Pancakes
1 1/4 cups all purpose flour
2 cups red velvet cake mix (Duncan Hines is my favorite mix)
3/4 teaspoon baking powder
1 teaspoon vanilla extract
pinch of salt
1 tablespoon white sugar
2 large eggs
1-2 cups milk (I used 2 – use more for a less thick pancake)
Cream Cheese Topping/Glaze:
4 ounces cream cheese (after sitting at room temp for 30 minutes)
1/4 cup butter, unsalted & softened
1 cup powdered sugar (or more)
2-3 tablespoons milk
- Combine all pancake ingredients, except for the milk; I used a hand mixer, since I don’t have a stand mixer
- Add milk in at 1/4 cup at a time until you reach your desired consistency; I used 2 cups of 2% milk
- Put 1/4-1/2 cup of pancake on on a greased skillet
- Flip when you see bubbles form on the pancake and watch carefully so they don’t burn!
- Topping/Glaze – Whisk together cream cheese and butter; add 1/2 cup of powdered sugar and 1 tablespoon of milk until you reach desired taste and consistency
Recipe adapted from Something Swanky.