Red Velvet Pancakes with Nutella Drizzle
Perfect Valentine's Day breakfast!
Ingredients
- 2 cups Red Velvet cake mix
- 1 1/4 cup flour
- 1 T sugar
- 3/4 t baking powder
- pinch salt
- 2 eggs
- 1 t vanilla
- 2 cups buttermilk regular milk can be substituted
- 1/4 cup butter melted
Nutella Cream Cheese Drizzle
- 1/4 cup Nutella
- 1/4 cup cream cheese
- 1 cup powdered sugar
- 1 t vanilla
- 2 T milk
Instructions
- Whisk together all dry ingredients.
- In a separate bowl, whisk together all wet ingredients.
- Pour wet ingredients into dry ingredients and stir with a spoon until just combined.
- Pour pancake batter 1/4 cup at a time onto a preheated and buttered griddle or skillet.
- When bubbles form on top, flip and cook for another minute or 2.
Nutella Cream Cheese Drizzle
- Put cream cheese and Nutella in a microwave safe bowl and microwave for 30 seconds to soften.
- Once you can stir with a spoon (it will be thick), add powdered sugar, vanilla and milk.
- With a whisk, whisk until it's very smooth. You can add more milk if you want a thinner consistency.
- Drizzle over hot pancakes. You don't need a lot. Store leftovers in the fridge, then microwave for about 15 seconds to use again. Enjoy!
Notes
*I usually make the drizzle the night before we are having these pancakes to save time. Microwave for 15-30 seconds to warm and thin it out. You can add more milk if you want a more thin consistency.
*Store leftover pancakes in the fridge for up to 3 days or freeze them for up to a month!