Cake for breakfast? Yes, please! I love these red velvet cake mix pancakes. Not only do they look awesome, but they taste amazing as well. They are perfect for Valentine’s Day or any special occasion. Or whenever you feel like it.
I don’t feel guilty at all eating these amazing pancakes. They are light and fluffy and so easy to make. Time to impress your friends, kids, special someone with these incredible red velvet cake mix pancakes. If I can do it, you can do it. Let’s get started!
Step 1: Gather the ingredients and tools
First in order to make these red velvet cake mix pancakes you need the following ingredients and tools:
- Red Velvet Cake Mix – The brand really doesn’t matter. I usually just get the Duncan Hines brand, it costs like $1.25 at my supermarket.
- Eggs – The eggs will act like a binder as well as give a bit of leavening and moisture to the pancakes.
- Oil – Vegetable, canola, etc. will work fine with these.
- Flour – The flour is added to increase the amount of flour that was already in the cake mix.
- Milk – I like to use whole milk but any milk will work. Water and Almond milk can also be used if desired.
Step 2: How to make red velvet cake mix pancakes
In a large bowl add the eggs and whisk them well. Then add in the oil and most of the milk. Leave about 1/2 cup of the milk leftover.
Step 3: Flour and cake mix time
Now add in the flour and whisk that into the batter. Next, add in all of the red velvet cake mix and whisk that in until the batter is smooth.
You may or may not want to add the additional milk to thin out the batter. I usually wind up using the full 2 1/2 cups of milk. If you want thicker pancakes only use about 2 cups of the milk. The pancake batter is ready to go.
Step 4: Cook those yummy red velvet cake mix pancakes
Lightly spray your skillet or griddle with kitchen spray. Turn the heat on in between medium-low and medium so right around 325 F. If the temp is too hot it will burn the pancakes. Pour some pancake batter onto the skillet, using a measuring cup or ladle will help you make the same size pancakes each time.
Allow the first side to cook for around 2 and a half to 3 minutes. The pancake will look dry or dull and the bubbles that have formed will pop and dissipate back into the batter. Flip the pancake over and cook the other side, which usually takes half of the time. Once done put them on a plate.
The pancakes will turn out nice and soft and fluffy. They are much lighter than traditional pancakes. A perfect blend between a cake and a pancake.
If you turn your pancake over too soon, the edges will splatter out on you. If this happens don’t worry just finish cooking the pancake. It just won’t look as pretty but it will still taste the same. It may take you one or two pancakes before you get the time down.
Step 5: Toppings for the red velvet pancakes
You can top these red velvet cake mix pancakes off however you like. Some ideas are whipped cream and berries, powdered sugar, etc. I don’t normally use maple syrup with these, but you can try that too if you like. Enjoy!!
How long to cake mix pancakes last?
You can store these pancakes in an airtight container in the fridge for 3 to 4 days. Or you can freeze them as well.
Red Velvet Cake Mix Pancakes
- skillet or griddle
- 1 red velvet cake mix box 432g
- 2 large eggs
- 1/4 cup of oil vegetable, canola, olive, etc. (60mL)
- 1/2 cup all-purpose flour plain flour (60g)
- 2 to 2 1/2 cups of milk water, or almond milk (500 to 625mL)
- Spray a skillet or griddle with kitchen spray and turn the heat in between medium-low and medium (325 F/162 C).
- In a large bowl whisk the eggs and add in the oil and most of the milk. Mix those ingredients together.
- Add in the flour and red velvet cake mix. Whisk to combine and then add in the rest of the milk as needed to get your desired consistency. I usually add it all.
- Drop the pancake batter on the hot skillet. Allow it to cook for 2 to 3 minutes on the first side until it gets dry and dull-looking and the bubbles form and dissipate. Flip it over and cook it for half the time about another minute and a half long. Place on a plate when done.
- Top with your favorite toppings like whipped cream, berries, powdered sugar, etc. I don't recommend maple syrup on these, but you can certainly do that too if you like. Enjoy!
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
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