Tag: whole wheat pancake recipe

Red Velvet Pancakes with Cream Cheese Topping

Lightened-up red velvet pancakes made with a blend of white whole wheat flour and all purpose, then topped with a light cream cheese topping.  I adore red velvet, so I can’t think of a more fitting time to make red velvet pancakes, then for Valentine’s Day!

I don’t eat pancakes every day, instead I save them for special occasions, like holidays, birthdays and blizzards! This weekend Nemo hit the North East, which kept most of us indoors or digging our way out. We got around 8 to 10 inches which wasn’t too bad, my daughter was really excited to finally use her snow suit and sled.

While my daughter and husband played outside in the snow, I decided to test out these pancakes. My puppy wanted no part of the snow, so he found a cozy blanket and just laid around all morning.

I spent quite a bit of time testing these pancakes out to get them just right. Finally after my third attempt I got them perfect! Fluffy, with just the right amount of sweetness. This was modified from my whole wheat pancake recipe[1], I simply added some cocoa powder and food coloring and since this is topped with a cream cheese topping rather than maple, I felt the batter needed to be sweetened a bit, so I added a touch more sugar.

My husband, was my taste tester and tasted each and every round until we got a winner.

If you’re watching your sugar intake, you can certainly substitute the sugar for Stevia or Splenda, or whatever sweetener you prefer to use.

You can prepare the batter the day before and keep it refrigerated for up to 2 to 3 days. The cream cheese topping will also last about 3 days refrigerated.

I used my heart shaped pancake molds[2] which only makes one at a time, so if you plan on doing this and making a lot, I recommend buying more than one mold. It also tends to stick so spraying the mold first helps prevent this.

Red Velvet Pancakes with Cream Cheese Topping
Servings:• Size: 2 pancakes + cream cheese topping • Old Pts: 5 • Points+: 6 pts
Calories: 231 • Fat: 4 g • Protein: 7 g • Carb: 43 g • Fiber: 2 g • Sugar: 24 g
Sodium: 436 mg


For the cream cheese topping (makes 3/4 cup):

  • 2 oz 1/3 less fat cream cheese (recommended: Philadelphia)
  • 3 tbsp plain fat free yogurt
  • 3 tbsp honey 
  • 1 tbsp fat-free milk

For the pancakes:

  • 1/2 cup white whole wheat
  • 1/2 cup unbleached all purpose
  • 2 1/4 tsp baking powder
  • 1/2 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/4 cup raw sugar (Splenda or Stevia would work)
  • 1 large egg
  • 1 cup + 2 tbsp fat free milk
  • 1 tsp vanilla
  • 1/2 tsp red paste food coloring (I used Wilton no-taste paste)
  • cooking spray


Combine the cream cheese topping ingredients, set aside.

Mix the flours, baking powder, cocoa powder, sugar, and salt in a large bowl.

In another dissolve the food coloring with the milk; whisk in egg and vanilla.

Combine the wet and dry ingredients until there are no more dry spots, careful not over mix.

Heat a large non-stick griddle pan on medium-low heat. When hot, lightly spray with oil to coat and pour 1/4 cup of pancake batter onto the pan.

When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

To serve, place two pancakes on each plate, then top with about 2 1/2 tbsp of cream cheese topping.

Yields 10 pancakes.


  1. ^ whole wheat pancake recipe (www.gordon-ramsay-recipe.com)
  2. ^ heart shaped pancake molds (www.amazon.com)

Eggnog Pancakes

What’s better than waking up to pancakes for the Holidays! I swapped out the milk in my whole wheat pancake recipe and replaced it with Silk Nog and some extra nutmeg for a fun Holiday twist.

Why Silk nog? I checked the labels of all the eggnogs available in the supermarket, and Silk Nog had the cleanest ingredients, and only 90 calories per serving. It’s also non-GMO, and perfect if you are lactose intolerant. If you like another brand of light eggnog, you can certainly use it in it’s place. I topped mine with a little honey and powdered sugar, but you can use maple, agave or your favorite toppings.

Today I am giving away this cute Holiday pancake set from Nordic, available at Target[1], so head on over to Skinny Bits[2] for a chance to win!

If Eggnog is not your thing, check out these other fabulous pancake recipes:

Banana Nut Pancakes, Heart-Shaped Chocolate Chip Banana Pancakes, Pumpkin Spice Pancakes with Pumpkin Butter,  and Whole Wheat Pancakes.[3][4][5][6]

Egg Nog Pancakes
7 • Size: 2 pancakes or 4 mini • Old Points: 3 pts • Points+: 5 pt
197 • Fat: 3 g • Carb: 36.5 g • Fiber: 5 g • Protein: 11 g • Sugar: 1 g
135 mg  (without salt)


  • 2 cups white whole wheat flour
  • 4 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 2 tsp sugar
  • 1 tsp nutmeg
  • 2 large eggs
  • 2 cups Silk Nog
  • 2 tbsp water
  • 2 tsp vanilla
  • cooking spray


Mix all dry ingredients in a bowl. Add the wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don’t over-mix.

Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes 14 pancakes.

If using the Nordic pancake maker, use 2 tbsp of pancake mix to make 28 mini pancakes.


  1. ^ Target (www.target.com)
  2. ^ Skinny Bits (www.skinny-bits.com)
  3. ^ Banana Nut Pancakes (www.gordon-ramsay-recipe.com)
  4. ^ Heart-Shaped Chocolate Chip Banana Pancakes (www.gordon-ramsay-recipe.com)
  5. ^ Pumpkin Spice Pancakes with Pumpkin Butter,  (www.gordon-ramsay-recipe.com)
  6. ^ Whole Wheat Pancakes. (www.gordon-ramsay-recipe.com)

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