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Red Velvet Pancakes with Nutella Drizzle

Perfect Valentine's Day breakfast!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 20 pancakes
Course: Breakfast, Dessert
Ingredients Method Notes

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

Method
 

  1. Whisk together all dry ingredients.
  2. In a separate bowl, whisk together all wet ingredients.
  3. Pour wet ingredients into dry ingredients and stir with a spoon until just combined.
  4. Pour pancake batter 1/4 cup at a time onto a preheated and buttered griddle or skillet.
  5. When bubbles form on top, flip and cook for another minute or 2.
Nutella Cream Cheese Drizzle
  1. Put cream cheese and Nutella in a microwave safe bowl and microwave for 30 seconds to soften.
  2. Once you can stir with a spoon (it will be thick), add powdered sugar, vanilla and milk.
  3. With a whisk, whisk until it's very smooth. You can add more milk if you want a thinner consistency.
  4. 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!