Place the red velvet cake mix in a large bowl. Set aside.
In a small bowl, whisk together the eggs, milk, vegetable 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.
Heat a griddle or skillet over medium-low heat. Coat generously with butter, vegetable oil, or my preference, coconut oil. Once hot, drop 1/4 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 or dusted with powdered sugar. Pancakes can be reheated in the microwave as needed or kept warm in a 200ºF 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.