Baked Beet Velvet Pancake Cups

baked red velvet pancake

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!!!

baked red velvet pancake

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 red velvet pancake

baked red velvet pancake

baked red velvet pancake
5 from 1 vote
Print

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!!!

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3
Author Maria Doss

Ingredients

Baked Beet Velvet Pancake Cups

Dry ingredients

Wet ingredients

  • 1 egg, large lightly beaten
  • 1/2 cup finely grated beets refer notes
  • 3/4 cup buttermilk

Additional ingredients

  • 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

Instructions

To make Baked Beet Velvet Pancake Cups

  1. Preheat oven to 350 degrees F. Spray a standard muffin pan with non-stick cooking spray. 

  2. 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. 

  3. Whisk together all dry ingredients in a small bowl. Add into the flour misxture and mix until it just comes together (do not overmix). 

  4. 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. 

  5. Place pan on a wire rack to cool. 

To make cream cheese icing

  1. 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). 

Recipe Notes

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

baked beet chips

 

Black Forest Cake Overnight Oats

 

Oven Baked Beet Falafel

 

All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

 

You may also like

11 Comments

Leave a Reply to Maria Doss Cancel reply

Your email address will not be published. Required fields are marked *