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person12-15 pancakes
time 4 -6 minutes


For the pancakes:

  • 200g self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 2 tbsp maple syrup
  • 1 tsp vanilla bean paste
  • 240ml milk
  • 3 large free range eggs
  • 20g melted butter
  • 2 small steam beetroot, blitzed smooth

For the cream cheese frosting sauce:

  • 3 tbsp milk
  • 50g softened butter
  • 250g icing sugar
  • 100g cream cheese
  • 1 tsp vanilla bean paste


  1. Mix together your dry ingredients in a large Pyrex® glass bowl. In a Pyrex® jug measure out your wet ingredients and whisk. Combine the two until you have a smooth batter, the consistency of double cream.
  2. Pop a non-stick Pyrex® Optima pan on a medium-low heat and wipe with butter. Pour a ladle of batter into the pan and leave for 2-3 minutes until the bubbles on the surface start to pop. Flip your pancake and cook on the reverse side for 2-3 minutes. Stack them high and enjoy!
  3. Whisk the ingredients in a Pyrex® glass bowl until smooth and pour over your Red Velvet pancakes.

This recipe was created by @katiepix

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