Baked red velvet pancake with all natural beets.They are soft, light, easy, no-prep required and are served with an amazing cream cheese sauce. The ultimate Valentine’s breakfast!!!
Clearly I’m all about red velvet cake this Valentine’s day.
The amazing soft texture, the dark red hue and then complimented with the sweet, tangy cream cheese frosting is beyond delicious.
These baked pancake cups are more nutritious (yes, I’m totally ignoring the 3 tablespoons of butter), because they have fresh grated beets. No pretty red, but sure is loaded with a fresh root veggie.
Baked pancakes are totally my game these days, like Banana nut pancake cups or pumpkin streusel pancake cups. No standing behind a hot stove, flipping pancakes. I’m usually done cleaning up by the time the pancakes get baked <–thinking ahead.
Now, let’s chat about these brown cups- they bake into soft, fluffy pancakes ( you could stir in some white chocolate chips into the batter and totally take it to the next level). My secret to making a tender baked pancake? Cut butter in to the flour mixture ( the proven pastry method).
These might not the prettiest red velvet recipe but sure is delicious.
Baked Beet Velvet Pancake Cups
Baked red velvet pancakes with all natural beets.They are soft, light, easy, no-prep required and are served with a amazing cream cheese sauce. The ultimate Valentine's breakfast!!!
Baked Beet Velvet Pancake Cups
- 1 egg, large lightly beaten
- 1/2 cup finely grated beets refer notes
- 3/4 cup buttermilk
- 3 tablepoons unsalted butter, room temperature
Cream cheese icing
- 2 tablepsoons cream cheese, room temperature
- 2 tablepoons unsalted butter, room temperature
- 1 cup confectioners sugar
- 1-2 tablepsoons milk
To make Baked Beet Velvet Pancake Cups
Preheat oven to 350 degrees F. Spray a standard muffin pan with non-stick cooking spray.
Whisk together all dry ingredients in a large bowl. Mix in 3 tablespoons room temperature butter with your fingertips, until it looks like wet sand. Set aside.
Whisk together all dry ingredients in a small bowl. Add into the flour misxture and mix until it just comes together (do not overmix).
Evenly distribute batter (an icecream scoop comes handy) into 8 mufffin cups. Bake for 18-20 minutes or until a toothpick inserted in the middle comes clean.
Place pan on a wire rack to cool.
To make cream cheese icing
Whisk together cream cheese and butter, until it gets creamy and smooth (1-2 minutes). Add confectioners and 1 tablespoon milk, mix until it gets very smooth. (You can add more milk to get the icing to your desired consistency).
Wash and peel a small beet, grate in the fine side of a grater and measure 1/2 cup (do not pack) for the recipe.
If you’ll love this baked red velvet pancake cup recipe or make it yourselves, please let me know. Please rate, leave a comment or tag #kitchenathoskins on Instagram. I’d love to see your creation!
You might also like:
Baked Beet Chips
Black Forest Cake Overnight Oats
Oven Baked Beet Falafel
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