These buttermilk Red Velvet Pancakes are very easy to make for a special breakfast, or serve them as dessert with all the sweet topping ideas you'll see in the notes.
In a large bowl, combine all the dry ingredients, from the flour to the sea salt. Mix well.
In a medium bowl, whisk together the wet ingredients, from the buttermilk to the vanilla extract. Whisk until well combined. Add more food coloring, as needed, until the color is a light red color and no longer pink.
Add the wet ingredients to the dry ingredients, and whisk until just combined and no large lumps remain. Do not overmix.
Preheat a nonstick skillet. Add ½ - 1 teaspoon vegetable oil or spray with oil or cooking spray. Pour a scant ¼ cup of batter into the skillet and cook over medium-low heat for about 2 minutes, or until small bubbles form on the top. Flip the pancake and cook for another 30 seconds - 1 minute, or until fully cooked. Set aside, and repeat until all the pancakes are cooked.
Prepare the glaze while the pancakes are cooking: in a medium microwave-safe bowl, combine the cream cheese, milk, and vanilla extract. Microwave for 30-45 seconds, or until the cream cheese is very soft. Stir in the powdered sugar, and stir until no lumps remain. You may need to microwave for an additional 15-30 seconds to fully melt the cream cheese. The cream cheese sauce will thicken as it cools. You can either microwave before serving, or stir in an additional tablespoon of milk to thin it out.
Serve the pancakes warm with the cream cheese sauce.
Notes
Cooking tips:→ Use a squeeze release ice cream scoop to get a perfect ¼ cup of batter with minimal dripping. A measuring cup or small ladle would work too!→ Turn the oven on to the "warming" setting (or the lowest temperature it will go) and place the cooked pancakes on a large baking sheet in the oven to keep them warm until ready to serve.Topping ideas: Powdered sugar (sprinkle it on through a colander to avoid large piles of sugar), whipped cream, chocolate sauce, chocolate sprinkles, fresh strawberries or raspberries, freeze-dried raspberries crushed on top, candied pecans, mini chocolate chips, condensed milk.Store leftover pancakes in the fridge for up to 5 days. Freeze the rest with parchment paper between the pancakes. Reheat or thaw in a toaster or an oven.