These Cake Mix Red Velvet Pancakes use boxed Red Velvet cake mix and some basic pantry staples to create the most perfect Valentines breakfast! Whip up the batter and fry off for the cutest brunch filled with love. Don’t forget to decorate with a generous pour of maple syrup. For an extra Valentines touch, use a heart cookie cutter to shape the butter/cut out hearts from one of the pancakes.

The pancakes come together really easily and can be doubled (or halved, or tripled) to suit your needs. I make the recipe below to serve a happy four. With pancakes, it really is always best to make too many rather than too few. I recommend keeping a plate in the oven set on very low, but warm, to keep the pancakes on until ready to serve.

The pancakes start life as a boxed cake mix, keeping things super simple for you. Odds are, you already have all the other ingredients! One thing to take note of, these pancakes take a little longer to cook than a regular pancake, and burn slightly faster. Therefore, cook on a lower heat for longer than a regular pancake. Decorate with powdered sugar, whipped cream, butter, fresh strawberries – whatever you like!

A Brief History of Red Velvet Cake

Origins in the 1800s: Red velvet cake’s exact origins are unclear, but it can be traced back to the 1800s in North America. Some say it was originally a simple chocolate cake with a reddish tint, either from the ingredients or the use of cocoa powder.
The Color Red: The distinctive red color was believed to be due to the use of anthocyanin, a pigment in cocoa beans, which reacts with acids like vinegar and buttermilk. This reaction made the cake appear red.
Mid-1900s Popularity Surge: The cake’s popularity surged in the 1920s and 1930s, especially after the Adams Extract Company of Texas marketed it, claiming their red food coloring made the cake more vibrant.
World War II Era: During World War II, some believe the cake became more widespread due to rationing, which led to the use of beet juice to enhance its color. The addition of beets could have also helped make the cake more moist.
Modern Day: Red velvet cake became a trendy dessert in the 1980s and 1990s, especially after it was featured in popular media, including movies like Steel Magnolias (1989). The cake’s popularity continues to grow in bakeries and restaurants today.
Iconic Frosting: Traditional red velvet cake is paired with a rich cream cheese or buttercream frosting. The creaminess contrasts with the slight tang of the cake, often made with buttermilk and vinegar.
Cultural Significance: Red velvet cake is considered a Southern classic in the United States and is a popular choice for special occasions like weddings, birthdays, and holidays.

Red velvet cake’s rise to fame is a combination of cultural evolution, food marketing, and a dash of serendipity!

TOP TIPS FOR PERFECT PANCAKES

Here are some top tricks for making great pancakes:

Use Fresh Ingredients: Ensure your baking powder or baking soda is fresh for the best rise.
Don’t Overmix: Mix until just combined; lumps are okay. Overmixing can lead to tough pancakes.
Let the Batter Rest: Allow the batter to rest for 10-30 minutes to improve texture.
Preheat the Pan: Make sure your skillet or griddle is hot enough before pouring the batter (medium heat works well).
Use a Nonstick Surface: Lightly grease the pan with butter or oil to prevent sticking.
Control the Pour: Use a measuring cup or ladle for consistent sizes and even cooking.
Watch for Bubbles: Flip pancakes when bubbles form on the surface and the edges look set.
Experiment with Add-Ins: Try blueberries, chocolate chips, or nuts for extra flavor.
Keep Them Warm: Place cooked pancakes in a low oven to keep them warm while you finish the batch.
Serve with Variety: Offer different toppings like syrup, fruit, or whipped cream for a delicious experience.

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this recipe. I can find everything I need at my local supermarket or grocery store. Use two medium non-stick frying pans on a medium/low heat for best results! They need to cook through a little more than regular pancakes before flipping, so take care not to flip too early!

Red Velvet Cake Mix
Large Free Range Eggs
Plain (All Purpose) Flour
Vegetable Oil, Canola Oil or another Unflavored Oil
Powdered Sugar, Butter, Maple Syrup, Whipped Cream to decorate

TIPS FOR THE BEST Cake Mix Red Velvet Pancakes

Batter: When stirring the batter together, you want lumps! Do not mix to the point of the batter being totally smooth. The lumps won’t taste ‘lumpy’ in the final product, but they are what gives the pancakes lift and the fluffy texture.
Mixing: On this note, do not use a stand or electric mixer here. A handheld balloon whisk is your best choice to keep air in the batter for tall, thick pancakes.
Frying: Use two large frying pans, cooking one in each at a time. Unless making very small pancakes! Spray the pan with a little cooking oil, or ideally brush with butter. Dollop on the batter using a ladle or pouring from a jug.
When to flip: The pancakes are ready to flip when all the bubbles on top have burst. Note: these pancakes take a little longer to cook than a regular pancake, but do burn faster due to the sugar content in the boxed mix. Cook on a lower heat than you would for regular pancakes, and keep an eye on them. Take care when flipping. Flip, then let cook for another 1-2 minutes. Keep the heat medium-low to prevent burning!
Keeping Warm: To keep the pancakes warm between batches, heat the oven so it’s warm but not hot (50c/120f). Put a plate in the oven and add the pancakes once they’re done – ready to serve in a big stack.

For these Cake Mix Red Velvet Pancakes, use a large mixing bowl and hand whisk – do not use an electric whisk as it will over mix and fall flat. If you want more Valentines brunch recipe ideas, check out my Strawberry Cinnamon Rolls. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!

MAKE AHEAD AND STORAGE FOR Cake Mix Red Velvet Pancakes

You can absolutely make the batter and streusel ahead of time. To do so, whisk everything together in a bowl, cover and refrigerate overnight. This way, you can wake up and start frying immediately. Pancake batter always benefits from some resting time, so this means you can wake up and immediately start frying!

To store these, I place any leftover pancakes in sandwich bags and place in the refrigerator. Either microwave or place in a frying pan on a low heat to warm up again. They will last 1-2 days like this. You can also freeze pancakes. Again, place in an airtight container and freeze for up to 3 months. Let thaw in the refrigerator before warming up and eating!