Cinnamon Swirl Red Velvet Pancakes

By Tasty · 30 min

Ingredients

Instructions

1. In a medium bowl, whisk together the flour, sugar, baking powder, cocoa powder and salt. Set aside.
2. In a large bowl, whisk the milk, eggs, vanilla and vinegar until smooth. Slowly pour in the melted butter while whisking until fully combined. Add the red food coloring and mix until evenly blended.
3. Pour the dry ingredients into the wet and whisk just until combined; a few lumps are fine. Set aside.
4. For the swirl, mix the softened butter, ¼ cup sugar, cinnamon and 1 tablespoon of the batter in a small bowl with a spoon until smooth. Spoon into a small plastic bag or piping bag and snip off a corner.
5. Heat a large skillet over medium heat and grease it with nonstick spray or butter. If using a mold, spray its inside with nonstick spray and set it on the skillet to heat before adding batter.
6. Pour ⅓ cup of batter into the mold on the skillet, or straight onto the skillet if not using a mold. Pipe the cinnamon mixture in a swirl into the batter, pressing it slightly so it sits within the batter. Cook 3-4 minutes, until bubbles form on the surface.
7. Flip the pancake and cook another 2-3 minutes, until cooked through. Repeat with the remaining batter and swirl mixture.
8. For the glaze, beat the powdered sugar, cream cheese and milk with a hand mixer until smooth.
9. Stack the pancakes on plates, drizzle with the glaze and dust with powdered sugar.

Summarized from Tasty's video. Watch it for the details.

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