Red Velvet Cake Mix Pancakes

Red Velvet Cake Mix Pancakes are vibrant, chocolatey flapjacks made super-easy with boxed mix, and topped with a simple cream cheese glaze. They’re fluffy, sweet, rich, and perfect for a festive brunch or special breakfast treat!

Course Breakfast

Cuisine American

Keyword Cream Cheese Glaze, Red Velvet Pancakes

Prep Time 15

Cook Time 10

Total Time 25

Servings pancakes

Calories 146kcal

Author Michelle

Ingredients

For the Red Velvet Pancakes

1 box Red Velvet Cake Mix
1 cup flour
2 teaspoons baking powder
2 eggs
2 cups milk
2 tablespoons olive oil

For the Cream Cheese Glaze

4 ounces cream cheese softened
½ cup powdered sugar
½ teaspoon vanilla
¼ to ½ cup milk

Instructions

In a large bowl, stir together cake mix, flour, and baking powder.
Add eggs, milk, and oil, and whisk together until combined.
Heat a lightly greased griddle or skillet over medium heat.
Add about ¼ to ⅓ cup batter per pancake to the pan. Allow to cook until the top starts forming bubbles.
Flip the pancake over and cook for an additional 1-2 minutes.
Repeat until you have used all the batter.

For the Cream Cheese Glaze

Beat together cream cheese and powdered sugar until smooth
Add ¼ cup milk and the vanilla, and beat again until smooth.
You can use the cream cheese glaze as is, or continue adding milk for a thinner glaze.
Top red velvet pancakes with cream cheese glaze and a pat of butter.

Video

Notes

Place cooked pancakes on a baking sheet in a 200°F oven to keep them warm while you finish cooking the rest.
Storage: Store covered in the refrigerator for up to 5 days. Reheat in the microwave, toaster, or on the stove in a skillet.
Freezer Directions: Allow pancakes to cool completely before transferring to a freezer bag or container to freeze. Reheat from frozen in the toaster (like making toast), in the microwave 2 at a time for about 20-30 seconds, or in the oven on a baking sheet, covered with foil, at 350°F for about 10 minutes.

Nutrition