Make breakfast extra special with this Red Velvet Pancakes recipe. These fluffy pancakes start with a cake mix to speed up preparation.
Red Velvet Pancakes
My family loves breakfast or breakfast for dinner. But, as much as we love my Homemade Buttermilk Biscuits with Sausage Gravy, Breakfast Grilled Cheese, Bacon & Egg Breakfast Burritos, or Breakfast Egg Muffins – sometimes, you have to change things up a bit!
Oh sure, we love Buttermilk Pancakes and Classic Waffles. But these Red Velvet Pancakes?! OMGosh!! 😍
Although we make them occasionally throughout the year, we especially enjoy them on Christmas morning or for Valentine’s Day brunch. Sometimes I find seasonal sprinkles to add to the fun – the kids love those!
We almost always serve these with fruit – berries are a favorite. Sometimes we’ll add a side of bacon, sausage, or ham slices. But, no matter if we serve these tasty, fluffy pancakes for breakfast or breakfast for dinner, they’re always loved!
Red Velvet Pancakes: Ingredients & Utensils
To make this recipe for Red Velvet Pancakes, you will need …
Ingredients
For the pancakes
- all-purpose flour – I’ve not tried this recipe with any other kind of flour, so I can’t speak from experience on any substitutions.
- Red Velvet cake mix – any brand you like.
- granulated sugar – you can also use brown sugar.
- baking powder – this is what makes the pancakes rise, so don’t skip this!
- salt – just a pinch.
- eggs – I always use large eggs.
- vanilla extract – real vanilla extract is best, but you can use imitation in a pinch.
- milk – any neutral-flavored milk, dairy or non-dairy, will work.
For the frosting
- butter – salted or unsalted both work. Use whatever you have on hand.
- cream cheese – I prefer full fat, but low fat works too.
- powdered sugar – just the normal stuff at the store.
- milk – any neutral-flavored milk, dairy or non-dairy, will work.
- Sprinkles or fresh fruit – totally optional, but the sprinkles are great for Valentine’s Day or Christmas. You can also use fresh fruit – I prefer to use berries like strawberries, blueberries, raspberries, or blackberries.
Utensils
- griddle or skillet
- measuring cups and spoons
- medium mixing bowl
- small mixing bowl
- hand mixer or whisk
- spatula
How to make Red Velvet Pancakes
NOTE: See the PRINTABLE RECIPE CARD below for the full recipe instructions.
- Heat griddle or skillet.
- In one bowl combine pancake ingredients. In another bowl, combine the frosting ingredients.
- Cook pancakes on griddle, turning once to cook both sides.
- Serve pancakes with cream cheese frosting.
Recipe Tips
- How do you know when your griddle or skillet is hot enough? When you flick water on it, and it sizzles – it’s ready!
- For thinner pancakes, use more milk.
- Because cooktops, pan materials, and the thickness of your pans can vary, you may need to adjust your heat as necessary.
- Keep pancakes warm in a single layer on a wire rack or towel-lined cookie sheet in a 200°F oven. Stacking them while keeping them warm will produce steam that can make your pancakes soggy.
Red Velvet Pancakes: FAQs
Pancakes that are about 4-inches across are perfectly sized and portioned.
Yes! Giving it about 5 minutes allows for even hydration and allows the gluten to relax. In the time it will take to measure the ingredients and prepare the cream cheese frosting, your batter will have enough rest time.
Yes! You can refrigerate it for up to 3-4 days. Before refrigerating it, make sure it is in an airtight container or resealable zip-top bag.
Yes! I encourage you to do this if you have leftover batter or need to speed things up on a busy morning! Place your pancakes in a single layer on a baking sheet lined with parchment paper so they’re close together but not touching. Put them in the freezer for 30 minutes or until they are fully frozen. Transfer them to a freezer-safe airtight container or zip-top bag. Use them within 2-3 months.
To reheat frozen pancakes: Microwave one pancake for 45-60 seconds, or until heated through. If desired, you can pop it in the toaster to crisp the outside up slightly.
They will last for about 3-4 days in the fridge if stored in an airtight container or zip-top bag.
Other recipes you may enjoy
Red Velvet Pancakes with Cream Cheese Frosting
Ingredients
For the pancakes
- 1 ½ cups all-purpose flour
- 1 ½ cups Red Velvet cake mix
- 1 tablespoon granulated sugar
- ¾ teaspoon baking powder
- pinch of salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ – 2 cups milk
For the frosting
- ¼ cup butter, softened 4 tablespoons or 1/2 stick
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 2 – 3 tablespoons milk
- Sprinkles or fresh fruit optional
Instructions
- Heat a griddle or skillet over medium heat.
- Combine all the pancake ingredients in a medium bowl, starting with the lesser amount of milk. Add more milk if necessary – you want it the consistency of regular pancake batter.
- Combine the butter and cream cheese in a small bowl until thoroughly mixed. Add the powdered sugar and 2 tbsp. of milk; mix until well combined. Add the additional tablespoon of milk if it is needed to thin the frosting out.
- If necessary, grease the griddle with butter or shortening. Pour pancake batter by 1/4-cupfuls onto the preheated griddle. Cook the pancake until puffed and dry around the edges. Then, carefully flip the pancakes over and cook on the other side until cooked through. Repeat with any remaining batter.
- Serve with cream cheese frosting and sprinkles or fruit, if desired.
Notes
- How do you know when your griddle or skillet is hot enough? When you flick water on it, and it sizzles – it’s ready!
- For thinner pancakes, use more milk.
- Because cooktops, pan materials, and the thickness of your pans can vary, you may need to adjust your heat as necessary.
- Keep pancakes warm in a single layer on a wire rack or towel-lined cookie sheet in a 200°F oven. Stacking them while keeping them warm will produce steam that can make your pancakes soggy.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on December 6, 2012. Updated on February 5, 2022.
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