
If you're craving a sweet twist on a breakfast classic, look no further than these Red Velvet Pancakes with Coconut Syrup from Chef Stuart's Comfort Food With A Flair cookbook! These pancakes aren’t your average breakfast fare—they’re a vibrant, indulgent treat that combines the rich flavors of red velvet cake with the fluffiness of classic pancakes. With a hint of cocoa and that signature red hue, they bring a touch of elegance and fun to your morning routine.
But what truly takes this dish over the top is the creamy coconut syrup. Made with coconut milk, cream cheese, and a touch of maple syrup, this topping is luscious, rich, and perfect for drizzling (or pouring!) over a stack of warm pancakes. Whether you’re enjoying a cozy brunch at home or surprising your family with a decadent breakfast, this combination of flavors will leave everyone asking for seconds.
And don’t forget the finishing touch—garnish your pancakes with toasted coconut and whipped cream for extra flair. Whether you're serving these for a special occasion or simply treating yourself, these Red Velvet Pancakes with Coconut Syrup are a true celebration of comfort food at its finest.
Ready to make breakfast extra special? Let’s dive into the recipe!
Comfort Food: Red Velvet Pancakes With Coconut Syrup
Red Velvet Pancakes Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (substitute: 2 tablespoons white vinegar mixed with regular milk)
2 large eggs
1 tablespoon red liquid food coloring
1 teaspoon vanilla
1 cup shredded coconut for garnish
Coconut Syrup Ingredients
1/2 cup cream cheese, softened
1/4 cup unsalted butter, softened
1 cup sifted powdered sugar
1 cup coconut milk or coconut cream (Note: using coconut cream will make your syrup very thick. Thin if desired with milk)
1 teaspoon vanilla
2 tablespoons maple or other syrups
Garnish with toasted coconut, if desired
Directions For Red Velvet Pancakes
Sift together, flour, granulated sugar, cocoa, baking powder, baking soda, and salt in a large bowl
Whisk together buttermilk, eggs, food coloring, and vanilla in a separate bowl
Gradually add buttermilk mixture to flour mixture, stirring constantly until dry ingredients are moistened
Heat a griddle or large nonstick skillet over medium heat, lightly coat with butter
Pour about 1/4 cup batter for each pancake onto griddle and cook until tops are covered with bubbles and edges are dry (3-4 minutes)
Turn and cook until done (3-4 minutes)
Top with coconut syrup
Garnish with coconut and whip cream
Directions For Coconut Syrup
Beat cream cheese and butter with an electric mixer on medium speed until smooth
Add powdered sugar, coconut milk or coconut cream, vanilla and maple syrup (or another type of syrup). Beat until smooth
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