Description
Delicious red velvet pancakes topped with a creamy frosting, perfect for any special occasion or brunch.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 cups Red Velvet cake mix
- 1 tablespoon granulated sugar
- 3/4 teaspoon baking powder
- pinch of salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 – 2 cups milk
- 1/4 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
- Adjust milk quantity for desired batter consistency.
- For fluffier pancakes, allow the batter to rest for 5-10 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg