Red Velvet Pancakes

IT'S SNOWING IN GEORGIA.

So you know what that means...no school! :) It has been a pretty crazy 12 hours around here. Snow and ice covered the roads starting around noon yesterday. So many people have been stuck on the roads for 8+ hours, or even overnight! We are so thankful to be home and safe. 

Even Bailey loved her first time playing in the snow!

I love breakfast. I love pancakes. This morning was the perfect chance to try out these red velvet pancakes. I just love red velvet anything. 

These pancakes are soft and fluffy, with just the perfect amount of sweetness. I don't normally use a mix when making pancakes, but we had some left over so I didn't want it to go to waste. These are super easy to make and using the baking mix just takes out a few extra steps and ingredients. 

They are absolutely perfect with a dollop of cream cheese (you can't have red velvet without cream cheese!) and a drizzle of warm maple syrup. 

Looks like the perfect surprise for breakfast in bed on Valentine's Day! :)

Red Velvet Pancakes

Recipe adapted from Cooking Classy

Ingredients:

2 cups Bisquick mix

1 tablespoon cocoa powder

1 cup milk

1 tablespoon white vinegar

1 tablespoon sugar

2 eggs

2 teaspoons vanilla extract

2 tablespoons butter, melted

1 tablespoon red food coloring

Directions:

In a mixing bowl, whisk together baking mix and cocoa powder, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until combined. While whisking, slowly add in your dry ingredients and combine. Do not over mix! 

Depending on how big you want your pancakes, pour about a 1/4 - 1/3 cup batter at a time onto hot griddle. Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through.

Serve warm with a dollop of cream cheese and a drizzle of maple syrup. :)

Greek Yogurt Peanut Butter Pancakes

OMG! I was in pancake breakfast heaven after eating these. I am telling you, these pancakes are sooo amazingly delicious. Seriously, my mouth is watering right now as I type...  

They are light, fluffy and super peanut buttery.  A little peanut butter maple syrup on top and it is the perfect combination of salty and sweet. The batter for these pancakes is thicker than the usual, but the pancakes still manage to come out fluffy and light...you have to make them!

Greek Yogurt Peanut Butter Pancakes

Ingredients:

for pancakes

1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup nonfat plain Greek yogurt
1 tablespoon honey
1 teaspoon vanilla extract
2 large eggs
3 tablespoons skim milk

1/2 cup peanut butter chips
for syrup
1 cup maple syrup

2 tablespoons all natural peanut butter
1/4 teaspoon vanilla extract

Directions:
In large bowl whisk together flour, baking powder, and baking soda. In a separate medium bowl, beat Greek yogurt, eggs, honey, vanilla, and milk until smooth and well combined. Add wet ingredients to flour mixture and mix together. The batter will be very thick. You can add in a teaspoon or two of milk if you think it's too thick, stir until it is smooth. Next, gently fold in peanut butter chips.

Lightly coat a large nonstick skillet or griddle with cooking spray and place over medium heat. Drop batter by 1/4 cup onto skillet. You may need to use a spoon to spread out the batter just a tiny bit, since the pancake batter will be thick and you’ll want them to cook thoroughly. Flip cakes and cook until golden brown, 2 minutes. Repeat with more cooking spray and remaining batter.

To make the syrup, place maple syrup, peanut butter, and vanilla in a saucepan over medium heat. Wait until mixture begins to simmer, and stir every few minutes. Remove from heat and drizzle over warm pancakes.

Cinnamon Roll Pancakes

There are a few recipes that when I see I absolutely have to make. This doesn't usually happen very often. I usually just bookmark or pin the recipe and move on to something else that grabs my attention. But the second I saw the words "Cinnamon Roll Pancakes," I was hooked. After staring at the picture, rereading the recipe about 5 times, and wiping the drool off my face, I realized I had all of the ingredients and made them last Sunday morning. Evan is not a big pancake fan. He's actually not a big fan of breakfast at all; just give him a big bowl of soggy cereal and he's a happy boy.  HOWEVER - after he ate these yummy pancakes, he couldn't deny how amazingly delicious they were! 

These sinful pancakes start with a classic pancake recipe and swirl in a cinnamon, brown sugar, butter mixture. When you flip the pancake, it starts to caramelize and get crispy. Drizzle some warm maple cream cheese glaze and you are in some serious trouble. This is almost too good for it to be considered breakfast. I think the reason I loved them so much is because I felt like I was eating dessert for breakfast! :)

Cinnamon Roll Pancakes 

Recipe adapted from Recipe Girl

Ingredients:

PANCAKES: (makes about 4/5 pancakes)

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup buttermilk

1 Tablespoon canola oil

1 large egg, lightly beaten

CINNAMON FILLING: *makes enough for more than 4 pancakes

1/2 cup butter, melted

3/4 cup brown sugar, packed


1 Tablespoon ground cinnamon

MAPLE CREAM CHEESE GLAZE:
2 ounces cream cheese, softened
1 cup powdered sugar
2 T. good maple syrup
milk

Directions:

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened.

2. In a medium bowl, mix butter, brown sugar and cinnamon. Pour filling into a small zip lock bag with the tip cut off. Set aside and let it thicken a bit.

3. Mix the cream cheese, powdered sugar, and maple syrup in a bowl until smooth, dripping in small amounts of milk until mixture is a drizzling consistency. 

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. When pancake has started to cook a little, swirl in the cinnamon filling. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon glaze onto the top of each pancake.