Make breakfast extra fun with these Red Velvet Pancakes! Perfect for any occasion, including Valentine’s Day, Christmas, and birthdays!
Pancakes: Whisk together flour, cocoa, sugar, baking powder, baking soda and salt in large bowl.
Whisk together eggs, buttermilk, red food colouring and vanilla in medium bowl. Whisk in melted butter. Pour buttermilk mixture over flour mixture. Stir until just combined (do not overmix; a few lumps are OK). Let rest for 10 minutes.
Heat large skillet or griddle over medium heat; brush with 1 tsp (5 mL) oil. Reduce heat to medium-low once pan and oil are hot.
Scoop scant 1/2 cup (125 mL) batter per pancake into hot pan, working in batches. Sprinkle each pancake with 1 tbsp (15 mL) cream cheese chips. Cook for 2 to 3 minutes or until bubbles start to form on surface. Flip and cook for 1 to 2 minutes or until bottoms are golden brown. Wipe skillet clean with paper towel and brush with more oil as needed.
For smaller pancakes, use 1/4 cup (60 mL) batter.
Glaze: Heat cream cheese chips, butter and milk in medium microwave-safe bowl in microwave on HIGH for 30 to 60 seconds or until smooth and melted. Whisk in confectioners’ sugar until blended and smooth.
Serve pancakes with drizzle of glaze and sprinkle of raspberries.
Keep pancakes warm on wire rack set over baking sheet in preheated 200°F (100°C) oven so they don’t get soggy.