Place the red velvet cake mix in a large bowl. Set aside.
2 cups (284g) red velvet cake mix
In a small bowl, whisk together the eggs, milk, oil, and vanilla extract. Pour the wet ingredients into the cake mix and whisk again until ingredients are just combined. If there are lumps, that is ok. Don't over mix the batter, as it could make your pancakes dry and tough.
2 large eggs, ⅔ cup (160mL) milk, 2 Tablespoons (30mL) oil1, ½ teaspoon vanilla extract
Allow batter to rest while you heat a griddle or skillet over medium-low heat. Coat generously with butter, vegetable oil, or my preference, coconut oil. Once hot, drop ¼ cup of batter onto the skillet. Cook until the edges look set and bubbles begin to form on the sides.
Using a large spatula, flip the pancake quickly and cook on the other side until cooked through. Coat griddle/skillet again with choice of fat for each pancake.
Pancakes are best served immediately with butter and maple syrup, homemade whipped cream, cream cheese frosting (make ¼ of the recipe), or a dusting of powdered sugar. Pancakes can be reheated in the microwave as needed or kept warm in a 200ºF (93ºC) oven until all pancakes are ready to serve. Leftover pancakes can be kept in the refrigerator, wrapped tightly in plastic wrap, up to 3 days. Pancakes can be frozen, up to 2 months. Reheat as desired.
Notes
Oil: you can use vegetable, canola, or melted coconut oil in this recipe. You may also use butter, but I find the best texture and moisture from oil.
Halve the recipe: this recipe halves beautifully if you want fewer pancakes.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.