Red velvet pancakes with mascarpone glaze

    35 min

    Whether for dessert or a decadent breakfast in bed, these red velvet pancakes are a delicious twist on everyone's favourite red velvet cake. The mascarpone glaze is heavenly!

    42 people made this

    Serves: 4 

    • 110g mascarpone cheese
    • 4 tablespoons creme fraiche
    • 2 tablespoons caster sugar
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon lemon zest
    • 125g plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 3 tablespoons caster sugar
    • 2 tablespoons unsweetened cocoa powder
    • 1 large egg
    • 180ml buttermilk
    • 4 tablespoons creme fraiche
    • 1 tablespoon natural red food colouring
    • 1 teaspoon vanilla extract
    • 3 tablespoons melted unsalted butter

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Prepare the mascarpone glaze by whisking together the mascarpone cheese, 4 tablespoons creme fraiche, 2 tablespoons caster sugar, 1/2 teaspoon vanilla extract and lemon zest in a bowl until smooth. Set aside.
    2. Prepare the pancake batter by whisking the flour, baking powder, bicarb, salt, 3 tablespoons sugar and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 4 tablespoons creme fraiche, red food colouring 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.
    3. Heat a lightly oiled frying pan or 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (38)


    I think these came out super. The only difference is that I make my own "creme fraiche."  -  04 Dec 2011  (Review from Allrecipes US | Canada)


    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 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  -  04 Dec 2011  (Review from Allrecipes US | Canada)


    Very mediocre for all the work involved & dirty dishes to clean up. None of the grocery stores around here carry creme fraiche so I sub'd sour cream for it. Used whole wheat flour instead of white (I never cook with white flour). A few comments, mascarpone cheese is very thick like the consistency of cream cheese, you want to let it soften so it is easier to work with. A hand mixer would probably be best for the topping, I didn't use one & mine came out sort of grainy. My husband commented the topping wasn't sweet enough. Be careful with the food coloring if you have light countertops. As I squeezed it out, as it got to the end, it splattered a bit getting all over the counter. Luckily I had a Mr. Clean Magic Eraser, a regular sponge did not get it off. Lastly, Written as is this recipe is too much work for amount yielded, I recommend doubling it if you're making it. We got 9 medium size pancakes out of the batter, the griddle was very full.  -  05 Nov 2011  (Review from Allrecipes US | Canada)