This giant red velvet puffed pancake bakes up in the oven and is topped with a cream cheese glaze and fresh fruit. It’s a breakfast delight that will brighten up any morning!
I’ve professed my love for the puffed pancake (aka Dutch Baby) here before. While regular pancakes are great, flipping a dozen of them can be tedious. Enter the dutch baby – all you have to do is put all the ingredients in the blender, give it a whirl, and pour it in a pan. The whole thing goes into the oven and you’re free to do whatever you like while it bakes. I updated the classic recipe by turning it into a festive red velvet pancake that’s perfect for the holidays – how could you possibly have a bad day when you have this for breakfast?
Clearly I had Christmas on my mind when I topped this pancake with red and green fruit, but you can top it with whatever fruit your family prefers.
So here’s the thing: I came up with the idea for this pancake months ago. But like many of my ideas, I wasn’t sure how it would exactly work in terms of execution. I can happily say that after a little experimentation this actually tastes like red velvet cake – in pancake form of course!
This is a must-make treat for a special holiday brunch, or just for a fun surprise for the red velvet lovers in your life. The cream cheese glaze is so good that I may actually use it instead of syrup on all my of my pancakes! Christmas morning breakfast anyone?!
Red Velvet Puffed Pancake
For the pancake:
- 4 large eggs
- 1 cup milk (I use 1%)
- 3/4 cup + 2 tablespoons all purpose flour
- 2 tablespoons cocoa powder
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1/2 teaspoon red gel food coloring
- cooking spray
For the glaze:
- 2 ounces of cream cheese softened
- 1 tablespoon of butter softened
- 1 1/2 tablespoons milk
- 1 cup of powdered sugar
- 1 cup of assorted fresh fruit for topping
- Preheat the oven to 400 degrees F
- Place the eggs, milk, flour, cocoa powder, sugar, salt and vanilla into the blender; blend until thoroughly combined. Add the food coloring and blend for 30 seconds.
- Heat a 10-inch cast iron skillet or non stick pan over medium high heat. Add the butter and melt. Pour the batter into the skillet. Put the pan in the oven and bake until browned, puffed and cooked through, about 20-25 minutes.
- While the pancake is in the oven, make the cream cheese glaze. Beat the cream cheese and butter with a mixer until thoroughly combined, 1-3 minutes. Add the milk and beat to combine. Slowly add the powdered sugar and mix until a glaze forms. You can add more milk a teaspoon at a time if necessary to get the glaze to a pouring consistency.
- Cut the pancake into wedges and serve topped with the cream cheese glaze and fruit.