Best Red Velvet Cake Mix Pancakes

If you ask me, turning cake mix into pancakes is one of the smartest breakfast hacks ever.

These red velvet cake mix pancakes bring together the best of both worlds – the fluffy texture of pancakes with that classic red velvet flavor we all know and love. A simple drizzle of cream cheese glaze adds just the right touch of sweetness.

They come together in just minutes using ingredients you probably have in your pantry right now. The rich cocoa notes and pretty red color make regular pancakes feel extra special, without any extra work.

It’s a fun twist on breakfast that kids adore and grown-ups can’t resist – perfect for weekends or holiday mornings when you want something a little different.

What Kind of Cake Mix Should I Use?

Any brand of red velvet cake mix will work well for these pancakes, from Betty Crocker to Duncan Hines to store brands. The main thing to look for is a standard-sized box that’s around 15.25 ounces (432g) – this ensures the ratio of wet to dry ingredients stays correct. While some bakers swear by certain brands for their distinct flavors, I’ve found that most red velvet cake mixes have that classic cocoa-vanilla taste that makes these pancakes special. Just check the expiration date on your box since older cake mix can lose its leavening power over time, which could affect how fluffy your pancakes turn out.

Options for Substitutions

These fun pancakes are pretty adaptable! Here’s what you can swap if needed:

• Red velvet cake mix: This is the star ingredient that can’t really be substituted since it gives the distinct red velvet flavor and color. However, if you’re in a pinch, you can use regular chocolate cake mix and add 2-3 tablespoons of cocoa powder plus red food coloring.
• Eggs: For each egg, you can use either 1/4 cup of mashed banana, 1/4 cup of applesauce, or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
• Oil: Any neutral-tasting oil works here. You can also use melted butter, or even unsweetened applesauce (same amount) for a lighter version, though the texture might be slightly less fluffy.
• All-purpose flour: Feel free to use whole wheat flour or gluten-free all-purpose flour blend (same amount). The texture might be slightly different but still tasty!
• Milk: Any type of milk works great – dairy, almond, soy, oat, or even water. Just start with the smaller amount and add more as needed to get the right pancake batter consistency.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cake mix pancakes is using too high heat, which can result in a burnt exterior and raw center – keep your griddle or pan at medium heat and watch for gentle bubbles forming on top before flipping. Another common error is overmixing the batter, which creates tough, rubbery pancakes – instead, stir just until the large lumps disappear, leaving a few small lumps for fluffier results. To prevent your pancakes from becoming too thick and cakey, start with 2 cups of liquid and gradually add more until you reach a pourable but not runny consistency – the batter should spread slowly when it hits the pan. For perfectly round shapes, let the batter rest for 5 minutes before cooking, which allows the flour to fully hydrate and makes the batter easier to pour and control.

What to Serve With Red Velvet Pancakes?

These red velvet pancakes are begging to be paired with classic breakfast sides that complement their sweet, cake-like flavor. A dollop of cream cheese frosting or whipped cream on top is pretty much non-negotiable – it’s what makes these pancakes feel extra special! For a nice balance of sweet and savory, add some crispy bacon or breakfast sausage links on the side. Fresh berries like strawberries, raspberries, or blueberries make perfect partners too, adding a fresh pop of flavor and making your breakfast plate look super pretty. If you’re serving these for brunch, a hot cup of coffee or cold glass of milk helps cut through the richness.

Storage Instructions

Keep Fresh: These red velvet pancakes stay good in the fridge for up to 3 days when stored in an airtight container. Place a piece of wax paper or parchment paper between each pancake to prevent them from sticking together. They make great leftovers for busy mornings!

Freeze: Want to meal prep these beauties? Let them cool completely, then place them in a freezer bag with parchment paper between each pancake. They’ll keep well in the freezer for up to 2 months. I like to make a double batch just for freezing!

Warm Up: To enjoy your leftover pancakes, pop them in the microwave for 20-30 seconds, or warm them up in a toaster. If they’re frozen, you can reheat them straight from the freezer – just add an extra 15-20 seconds to the heating time. They’ll taste almost as good as fresh!

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 20-25 g
• Fat: 50-60 g
• Carbohydrates: 300-350 g

Ingredients

• 1 red velvet cake mix box (432g)
• 2 large eggs
• 1/4 cup oil (vegetable, canola, olive, etc.) (60ml)
• 1/2 cup all-purpose flour (60g)
• 2 to 2 1/2 cups milk, water, or almond milk (500 to 625ml)

Step 1: Prepare the Wet Ingredients

In a large bowl, crack 2 large eggs.

Add 1/4 cup of oil (canola, vegetable, olive, or coconut) to the bowl.

Whisk the eggs and oil together until they’re well combined into a smooth mixture.

Step 2: Incorporate Milk and Start the Batter

Gradually add about 1 and 3/4 cups of milk to the egg and oil mixture, keeping some milk reserved for later if adjustment is needed.

Stir in 1/2 cup of all-purpose flour to begin forming the base of your batter.

Step 3: Mix in Cake Mix and Adjust Consistency

Add 1 box (432g) of red velvet cake mix to the bowl.

Whisk until the cake mix is completely integrated and the batter is smooth.

If the batter appears too thick, gradually add the reserved milk until you reach your desired pancake batter consistency—smooth and easily pourable.

Step 4: Preheat Cookware

Preheat a skillet or griddle over medium-low heat, setting it to about 300°F to 325°F.

Lightly spray the surface with cooking spray to prevent the pancakes from sticking and ensure even cooking.

Step 5: Cook the Pancakes

Using a 2/3 cup measuring cup, pour the batter onto the preheated skillet.

Cook the pancake until the edges look dull and dry, and bubbles form around them, which should take approximately 2.5 to 3 minutes.

Carefully flip the pancake using a spatula and cook the opposite side for another 1 to 1.5 minutes until done.

Step 6: Serve and Enjoy

Once cooked, transfer the pancake to a plate.

Repeat the cooking process for the remaining batter, adding cooking spray to the skillet as needed to maintain a non-stick surface.

Serve your red velvet pancakes topped with powdered sugar, whipped cream, or fresh fruit like blueberries for a delightful finish.