Cake Batter Red Velvet Pancakes with Cream Cheese Syrup Recipe
Delight in these fluffy Cake Batter Red Velvet Pancakes topped with a luscious cream cheese syrup. This whimsical breakfast twist combines the classic flavors of red velvet cake in a quick and easy pancake form, perfect for a festive morning treat or a comforting weekend brunch.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings (approx. 8 pancakes)
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Pancakes
- 2 cups red velvet cake mix
- 1/2 cup all-purpose flour
- 1 1/4 cup milk or water
- 1 egg
- 1 Tablespoon butter or oil for greasing the pan
Cream Cheese Syrup
- 4 ounces cream cheese, at room temperature
- 1/4 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Batter: In a medium bowl, whisk together the egg and milk until fully combined. Add the red velvet cake mix and all-purpose flour simultaneously, then beat by hand for 2-3 minutes until the batter becomes fluffy and smooth.
- Heat the Skillet: Place a skillet over medium heat and allow it to warm while you prepare the batter. Lightly grease the skillet with butter or oil to prevent sticking.
- Cook the Pancakes: Pour 1/4 cup of batter onto the greased skillet. If the batter is too thick, spread it gently with a spoon. Cook until small bubbles start appearing on the surface, about 1 minute or less. Flip the pancake carefully and cook for an additional minute. Maintain medium to low heat to avoid burning and watch closely throughout the cooking process.
- Repeat: Continue cooking each pancake one by one until all the batter is used up, keeping the skillet greased as needed.
- Make the Cream Cheese Syrup: In a separate bowl, beat together the cream cheese, powdered sugar, milk, and vanilla extract by hand for 1-2 minutes until smooth and drizzle-able.
- Serve: Drizzle the cream cheese syrup generously over the warm red velvet pancakes and serve immediately for a decadent breakfast experience.
Notes
- Use milk instead of water for richer pancakes.
- You can substitute butter for oil when greasing the pan for added flavor.
- If the batter is too thick, add a splash more milk to reach the desired consistency.
- Cook pancakes on medium/low heat to avoid burning and ensure even cooking.
- Room temperature cream cheese will blend better for the syrup.
- Leftover cream cheese syrup can be stored in the refrigerator for up to 2 days; stir well before using again.
- This recipe makes approximately 8 medium pancakes, serving 4 people.
