Cake Batter Red Velvet Pancakes with Cream Cheese Syrup
These Cake Batter Red Velvet Pancakes with Cream Cheese Syrup are a festive, fluffy breakfast treat that's easy to make and utterly delicious.
Equipment
- Mixing Bowls
- Whisk
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 2 cups red velvet cake mix
- 1/2 cup all-purpose flour
- 1 1/4 cups milk or water
- 1 egg
- 1 tablespoon butter or oil for greasing the pan
- 4 ounces cream cheese at room temperature
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the red velvet cake mix and all-purpose flour. Whisk these dry ingredients together until well combined.
- Add the milk (or water) and the egg to the dry mixture. Whisk until the batter is smooth and free of lumps. Adjust consistency if needed.
- Preheat your non-stick skillet or griddle over medium heat. Grease it lightly with butter or oil to prevent sticking.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook an additional 1-2 minutes until golden brown.
- While the pancakes cook, beat the room temperature cream cheese until smooth. Gradually add powdered sugar, then stir in milk and vanilla extract until smooth and creamy.
- Stack the warm pancakes on a plate and drizzle generously with the cream cheese syrup. Garnish as desired and enjoy!
Notes
- Don’t skip greasing the pan to prevent pancakes from sticking.
- Mix the batter just until combined to avoid tough pancakes.
- Store leftovers in an airtight container in the fridge for up to three days or freeze for up to two months.