Place the red velvet cake mix in a large mixing bowl.

Beat eggs in a different bowl. Add melted butter and sugar also to the beaten eggs, mix everything together.

Now also add the milk and vanilla extract to the egg butter sugar mixture, mix well to combine.

Add the prepared wet ingredients mixture to the dry cake mix mixture in the other bowl. Stir everything well so the ingredients are evenly combined and mixed well to form the pancake batter. Make sure there's no dry flour left at the bottom of the bowl.

Melt a little butter (about 1 teaspoon) in a large pan and add a small ladle full of batter (about 2 tablespoons).

Let the pancake cook for about 2 to 3 minutes in low heat (in high heat the red color can change and that may not look good!). Cover with a lid to make the process more faster (it's important to cook red velvet pancakes in lower heat than normal, though this means more cooking time since we want to retain the bright red color of the pancakes!).

Once the pancakes are cooked on one side, gently flip the pancake and cook the other side as well in low heat. You may also add a little more butter if needed (If it's not well cooked, flipping will be hard and pancakes can break so make sure to wait until it's cooked completely so you can easily flip).

Once the other side is cooked as well (in about 2 minutes, use a toothpick to insert through the center to make sure it's fully cooked), carefully transfer the prepared red velvet pancake to a serving dish.

Add more butter to the pan and similarly cook all red velvet pancakes until the batter is all finished.

Serve hot with pure fresh maple syrup and strawberries for best results! You may also add honey, cream cheese frosting, whipped cream topping, chocolate syrup, butter, fruit jams, other fruits like blueberries, raspberries, bananas etc as you like!