6 Hearty Breakfast And Brunch Recipes For Your Tummy


Red Velvet Pancakes (1 of 6)

 Red Velvet Pancakes

Red Velvet Pancakes(1 of 6)



These pancakes are bright red! Not only you will be mesmerized with the beautiful color, the flavor will surprise you too. If you are fond of the red velvet flavor, you don’t have to wait for Christmas for a cake. You can prepare and serve these for breakfast or brunch. Try them out today!


  • All-purpose flour, 2 cups
  • Cocoa powder, 3 tbsp
  • Baking powder, 2 tsp
  • Baking soda, ½ tsp
  • Salt, ½ tsp
  • Milk, 2 cups
  • White vinegar, 2 tbsp
  • Granulated sugar, ½ cup
  • 2 large-sized eggs
  • Red food coloring, 1 ½ tbsp
  • Vanilla extract, 2 tsp
  • Butter (salted, melted), 1/3 cup
  • Fresh mint leaves and raspberries for garnish

Ingredients for Cream Glaze

  • Cream cheese (softened), ¾ cup
  • Butter (softened), 6 tbsp
  • Powdered sugar, 2 cups
  • Milk, ½ cup + more if required
  • Vanilla extract, ½ tsp


  1. Set the electric non-stick griddle to preheat setting at 350 degrees F.
  2. In a large bowl, whisk together all the dry ingredients. In another bowl. Add vinegar in milk and whisk together. Let sit and pour in a separate large bowl. Stir in all the wet ingredients including red food coloring. Whisk to incorporate all the ingredients.
  3. Stir the dry mixture into the wet one slowly, stirring constantly. Whisk until all ingredients are just combined.
  4. Grease griddle if required. Pour the batter on the griddle depending on the size of the pancakes you want. Cook until the bubble pop on the surface. Flip and continue cooking for one minute on the other side. Continue and prepare using all the batter.
  5. Meanwhile, prepare the glaze. In an electric hand mixer bowl, blend together butter and cream cheese at low-med speed. Whisk for 2 minutes until fluffy. Stir in the remaining ingredients and continue whisking for another minute. Adjust the consistency by pouring in more milk if required.
  6. To serve, transfer the pancakes on a platter and top with the cream cheese glaze. Garnish with mint leaves and fresh raspberries. Serve warm and enjoy.