Ingredients
Pancakes
- 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
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 the egg and milk together until well combined. Then, add the red velvet cake mix and all-purpose flour simultaneously. Beat by hand for 2-3 minutes until the batter is light and fluffy.
- Heat the skillet: Preheat a skillet over medium heat. While it warms, brush the surface lightly with butter or oil to prevent sticking.
- Cook the pancakes: Pour about 1/4 cup of batter onto the skillet. If the batter is too thick, spread it slightly with a spoon. Cook on medium heat until small bubbles begin to form on the surface, about 1 minute or less. Flip carefully and cook the other side for no more than 1 minute. Keep the heat at medium-low to avoid burning, and watch closely during cooking.
- Finish cooking all pancakes: Repeat the process one by one until all the batter is used and pancakes are cooked through.
- Make the cream cheese syrup: In a small bowl, beat the room temperature cream cheese, powdered sugar, milk, and vanilla extract by hand for 1-2 minutes until smooth and pourable.
- Serve: Drizzle the cream cheese syrup generously over the stack of warm red velvet pancakes and enjoy immediately.
Notes
- Use room temperature cream cheese for a smoother syrup consistency.
- If batter is too thick, add a little more milk to loosen it before cooking.
- Adjust the heat as needed to ensure pancakes cook evenly without burning.
- Leftover pancakes can be stored in the refrigerator and reheated gently in a skillet or microwave.
- The cream cheese syrup can be stored in the fridge for up to 2 days; whisk before using.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
