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baked red velvet pancake
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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
    • ½ cup finely grated beets refer notes
    • ¾ 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

    • 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). 

    Notes

    Wash and peel a small beet, grate in the fine side of a grater and measure ½ cup (do not pack) for the recipe.