Red Velvet Pancakes

Close up Stack of Red Velvet Pancakes on a Ruffle Floral Plate Topped with Cream Cheese Icing
Red Velvet Cake Batter Pancakes

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So… I totally fed Red Velvet Pancakes cake to my kids on Monday morning. * ducks as the Super Parents start throwing things at me I posted a while back, perhaps two years ago on my Homemade Funfetti Pancakes recipe that I didn’t like feeding my kids batter in the morning. If you are looking for simple pancakes,try my homemade, from scratch basic pancake recipe.

Stack of Red Velvet Pancakes on a Ruffle Floral Plate Topped with Cream Cheese Icing
Red Velvet Pancakes

 

Look, I have made homemade pumpkin pancakes, which are from scratch and my favorite! I also made red velvet cake mix cookies as well. It’s all about balance!It’s ok, you know, to contradict yourself. Your opinion changes so very much from year to year and it’s very hard when you lead a public life like mine and write everything on the internet for everyone to see, all the time. I’m totally flawed and I like it that way. Sure, I could have erased that part of my post, but then I couldn’t have had all this joy making fun of myself, now could I? Just keepin’ it real. I don’t erase my past contradictions, mainly because I suspect my website would be empty…

Stack of Homemade Funfetti Pancakes in a White Plate

How to Make Red Velvet Pancakes

  • Combine all ingredients into a large bowl, mixing until all the lumps disappear. If the batter is too thick, add more milk.
  • Heat a griddle to a medium high temp.
  • Using a 1/4 cup scoop, measure out enough pancakes to fill the griddle.
  • Cook until browned on the bottom slightly and the edges are cooked. Flip and cook until the other side is done.
  • Combine the cream cheese icing ingredients together using beaters until creamy. Add more milk or cream until desired thickness is achieved.
  • Serve with cream cheese icing or syrup!

Close up Stack of Red Velvet Pancakes on a Ruffle Floral Plate Topped with Cream Cheese Icing

Listen. We were back to homeschooling after two weeks off and those two weeks included Disneyland. Ugh, okay? There’s just no explaining how bad it was. Not only that, Mike took off to Salt Lake City for the annual Adobe Summit that he always covers as media and I am stuck with all my work, homeschooling both kids, trying to write my cookbook, start packing to head home to Alberta (NO! NO! You can’t make me come home!) and…sigh.

Let’s face it. It’s all about trying to keep my head above the water this week. Mr K is a week behind in homeschool, which means that I am trying to just get him to this week, never mind tackling the work that this week brings with it. That is the one thing I am hating about homeschool is that we aren’t setting the pace ourselves. That’s a rant for another day, but I’m pretty sure that we are going to do parent-led next year. I need to set my pace, because the teacher led pace is not cutting it for me.

So all the above “poor me” brings me full circle back to the fact that I fed my kids cake for breakfast. And my sister-in-law. And myself. We are all guilty.

It also brings us back to me asking, did I really lie? I “technically” sent the kids to school. Homeschool. So if you take that side of it, yes, I lied and contradicted myself.

close up Slice of Red Velvet Cake Batter Pancakes in a Fork

But Holy Dinah you guys, I NEEDED CAKE!

Is there a stressed out mom clause when it comes to contradicting yourself? I mean, just LOOK at these Red Velvet Pancakes! Gah! They were little cakes! Look at that crumb! And icing! You guys, they were so good. You can sub in any regular boxed cake mix as well, whatever is your favorite

So there you have it. I’ve been caught lying and contradicting myself.

It is, truthfully, a very overwhelming week. Mike and I are heading back to California to work mid next week (I know, it’s hard) but in fact this is going to be hours upon hours of work for both him and I for his website. (and then I still have to keep up on my work)

We have a lot of amazing travel coming up, combined with a major workload that comes with it. I try not to complain because !TRAVEL! but there does come a point where working for ourselves and trying to do it all catches up with us…and that point might have been yesterday when I ate cake for breakfast hahah!

All I really need to know is that if we can invent a Stressed Mom Clause that works like a get out of jail free card. Does that sound good? Let’s do this.

Do I get out of jail free?

Love you more than cake for breakfast,

KArlynn

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Red Velvet pancakes that are made from cake batter and will work with any cake mix you choose. Perfect for kids birthday parties or Monday mornings. #pancakes #redvelvet #creamcheese #breakfast

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Red Velvet Pancakes

Red Velvet pancakes that are made from cake batter and will work with any cake mix you choose. Perfect for kids birthday parties or Monday mornings. Definitely the best thing for a Monday morning.
5 from 12 votes
Close up Stack of Red Velvet Pancakes on a Ruffle Floral Plate Topped with Cream Cheese Icing
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Course
Dessert
Cuisine
American
Servings
16
Calories
107
Author
Karlynn Johnston

Ingredients

Red Velvet Pancake Ingredients

  • one package of red velvet cake mix
  • 1/2 cup all purpose flour
  • 1 1/2 cups milk
  • 2 eggs
  • 2 tablespoons oil
  • oil for greasing the pan

Cream Cheese Icing

  • 1/2 package of cream cheese
  • 1/4 cup of butter
  • 1 cup of icing sugar
  • 1/2 teaspoon vanilla if wanted
  • 2-3 tablespoons cream or milk

Instructions

  1. Combine all ingredients into a large bowl, mixing until all the lumps disappear. If the batter is too thick, add more milk. The batter should be just spreadable, unlike normal pancake batter, and not runny.
  2. Heat a griddle to a medium high temp.
  3. Using a 1/4 cup scoop, measure out enough pancakes to fill the griddle.
  4. Cook until browned on the bottom slightly and the edges are cooked. Flip and cook until the other side is done.
  5. Combine the cream cheese icing ingredients together using beaters until creamy. Add more milk or cream until desired thickness is achieved.
  6. Serve with cream cheese icing or syrup!

Nutrition Information

Calories: 107kcal, Carbohydrates: 11g, Protein: 1g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 30mg, Sodium: 44mg, Potassium: 44mg, Sugar: 8g, Vitamin A: 155IU, Calcium: 32mg, Iron: 0.3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Breakfast and brunch Cake mix Pancakes Red velvet

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Caitlin J says

    I love these pancakes!!!! I add chocolate chips to them and it takes them to another level 😉5 stars

  2. CakenGifts says

    Great red velvet cake with cream recipe. I made this for a family cake. Wow! It was delicious.Thanks for sharing good cake recipe.
    5 stars

  3. Leticia Sangalang says

    I’m making these as a valentine’s day treat! Thanks!!5 stars

  4. kijie says

    What a beautiful presentation!! I like the idea of making red velvet as pancakes. Thank you, thank you, thank you!

    5 stars

  5. Sharon Thomas says

    Kewl! Gingerbread pancakes…MMmmm! I’ll try those next Christmas after our usual Eggnog Waffles! 🙂

    5 stars

  6. Sharon Thomas says

    You can have the clause. Have a lawyer sign off on it…or not 😉 The pancakes do look pretty, kinda make me wish I liked Red Velvet Cake!

    5 stars

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