“Red Velvet isn't just for dessert anymore. These decadent pancakes are delicious with mascarpone spread and some maple syrup.” - by dkitsuen
Ingredients
Adjust Servings
Original recipe yields 8 pancakes
Directions
- Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.
- Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 520 cal
- 26%
- Fat
- 35.2 g
- 54%
- Carbs
- 44.8 g
- 14%
Based on a 2,000 calorie diet
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Reviews (34)
Rate This Recipe
"Why do people change the receipe, substitute ingredients and then give the receipe a poor or downgraded rating. I am tired of, I changed this for that, could not find this so I substituted that. If yo..." See moreu cannot or do not prepare according to receipe do not review on the mess you prepared with your changes."
gracecc5249
"I think these came out super. The only difference is that I make my own "creme fraiche."..." See more"
lauracg
"make your own creme fraiche easily...add 2 tbsp plain full fat yogurt to 1 C whipping cream (35%) in a mason jar. Cover loosly with a kitchen towel and let sit in a warm place (oven with pilot light..." See more is perfect or on top of the frige) for 24-48 hours or until nice and thick. Keeps in the frige for 2 weeks or so"
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