If you adore the rich, velvety texture of red velvet cake but crave a breakfast treat, then these Cake Batter Red Velvet Pancakes with Cream Cheese Syrup Recipe are your new best friend in the kitchen. Imagine fluffy, vibrant red pancakes infused with the nostalgic flavor of cake batter, all drizzled with a luxuriously smooth cream cheese syrup that melts in your mouth. This recipe is a perfect way to turn an ordinary morning into a celebration, impressing anyone lucky enough to join your table with layers of decadent flavor and colors that simply wow. Trust me, these pancakes will quickly become a beloved classic for weekend brunches or special occasions.

Ingredients You’ll Need

The image shows several ingredients for a recipe arranged neatly on a white marbled surface. There is a white plate at the top center holding a block of soft white cheese. To the left, there is a single white egg, and below it, a small white bowl with a square of pale yellow butter. In the center, a larger white bowl is filled with a light brown powdered mixture, likely cocoa or chocolate powder. Below this bowl is a metal whisk lying flat. To the right of the powdered bowl, a small white bowl is filled with white granulated flour. Above this, there is a small white bowl holding a dark amber liquid, probably vanilla or syrup, near a glass filled with white milk. Lastly, a small beige bowl on the right contains white powdered sugar, and a gray-and-white striped cloth is draped in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Creating these stunning pancakes requires surprisingly simple ingredients, yet each one plays a vital role in achieving that perfect balance of fluffiness, flavor, and that striking red velvet hue.

2 cups red velvet cake mix: The star that brings the iconic cocoa-tangy taste and red color packed with sweetness.
½ cup all-purpose flour: Adds body and helps the pancakes hold their shape without weighing them down.
1 ¼ cup milk or water: Liquid to create the perfect batter consistency, milk will add extra richness.
1 egg: Binds ingredients together and contributes to a light, fluffy texture.
1 Tablespoon butter or oil for greasing the pan: Keeps pancakes from sticking and adds a subtle buttery flavor.
4 ounces cream cheese at room temperature: Essential for the luscious cream cheese syrup that’s sweet, tangy, and creamy.
¼ cup powdered sugar: Sweetens the cream cheese syrup while keeping it silky smooth.
2 tablespoons milk: Thins the syrup to just the right drizzle-friendly consistency.
1 teaspoon vanilla: A splash of warmth to amplify all the flavors harmoniously.

How to Make Cake Batter Red Velvet Pancakes with Cream Cheese Syrup Recipe

Step 1: Prepare Your Batter

Start by heating a skillet over medium heat while you whip together the pancake batter. In a medium bowl, whisk the egg with milk until fully combined. Then add the red velvet cake mix and all-purpose flour simultaneously, mixing by hand for two to three minutes until the batter becomes airy and fluffy. This step ensures your pancakes will be perfectly tender with just the right bounce.

Step 2: Cook the Pancakes

Lightly brush your skillet with butter or oil to prevent sticking. Pour about ¼ cup of batter onto the pan for each pancake. If the batter feels too thick, gently spread it out with a spoon. Cook each pancake on medium to medium-low heat until tiny bubbles begin to form on the surface, about one minute or less. Flip carefully, cooking the other side for no more than another minute. Keeping the heat moderate is key to avoiding burnt edges while achieving a gorgeous golden crust.

Step 3: Make the Cream Cheese Syrup

While the last pancake finishes, whisk together the cream cheese, powdered sugar, milk, and vanilla by hand until smooth and creamy. This sweet and tangy syrup is the final magic touch that brings these pancakes to life, so don’t rush—blend until velvety perfection.

How to Serve Cake Batter Red Velvet Pancakes with Cream Cheese Syrup Recipe

A tall stack of seven thick, round red pancakes sits on a white plate, each pancake showing a spongy texture with small air holes on the sides, giving them a slightly rough surface. The pancakes are deep ruby red with a moist look, and the stack is centered in the image, placed on a white marbled surface. The edges of the pancakes are slightly uneven, showing their softness and freshness, with no toppings or syrups on them. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your stack of Cake Batter Red Velvet Pancakes with a generous drizzle of the cream cheese syrup right away. For an extra pop of color and texture, sprinkle on some fresh raspberries or sliced strawberries and a dusting of powdered sugar. These not only elevate the flavors but also make your plate look irresistibly inviting.

Side Dishes

Pair these flavorful pancakes with crispy bacon or sausage links for a satisfying contrast of savory and sweet. A fresh fruit salad or a simple green smoothie can balance the richness and make your meal feel complete and nourishing.

Creative Ways to Present

Want to impress guests? Stack the pancakes and use a piping bag to drizzle the cream cheese syrup artistically across the top and sides. Add edible flowers or crushed nuts for a stunning brunch centerpiece. You might even layer the pancakes with dollops of whipped cream or mascarpone between them for a decadent twist.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store the leftover pancakes in an airtight container in the refrigerator for up to three days. Keep the cream cheese syrup separately in a small jar to maintain its perfect consistency without drying out.

Freezing

To enjoy these pancakes later, freeze them by placing parchment paper between each pancake in an airtight container or freezer bag. They can be frozen for up to two months without losing flavor or texture, making it easy to have a homemade breakfast treat anytime.

Reheating

Reheat pancakes gently in a toaster or on a skillet over low heat until warmed through. Avoid the microwave if possible, as it can make them rubbery. Warm up the cream cheese syrup on the counter or briefly in the microwave, then drizzle over the pancakes before serving.

FAQs

Can I substitute the red velvet cake mix with another cake mix?

Yes, you absolutely can! While the red velvet cake mix gives you that classic color and mild cocoa flavor, feel free to experiment with chocolate or even vanilla cake mixes for different flavor twists.

Is it necessary to use milk, or can I use water instead?

Milk adds richness and a slight creaminess to the batter, but water works in a pinch if you’re avoiding dairy. Just keep in mind the pancakes may be a little less tender and flavorful.

Can I make the cream cheese syrup ahead of time?

Definitely! The syrup can be prepared a day before and stored in the fridge. Just give it a quick stir before drizzling, as it may thicken upon chilling.

What is the best way to keep pancakes warm while cooking multiple batches?

Place cooked pancakes on a baking sheet and keep them warm in a low oven (around 200°F/95°C) while you finish cooking the rest. This ensures they stay soft and warm without drying out.

Can I use a blender or electric mixer for the batter and syrup?

Hand mixing works wonderfully and keeps the batter light, but you can certainly use an electric mixer if you prefer. Just avoid overmixing to maintain fluffiness, especially for the pancakes.

Final Thoughts

If you’re looking for a way to brighten your breakfast routine, this Cake Batter Red Velvet Pancakes with Cream Cheese Syrup Recipe is a beautiful, indulgent option to try. The vibrant colors, dreamy texture, and that perfect dollop of cream cheese syrup create a breakfast experience that feels like a special occasion every time. Give this recipe a whirl—you’ll be so glad you did!

Cake Batter Red Velvet Pancakes with Cream Cheese Syrup Recipe