Gather the ingredients.
First, heat a large cast iron griddle (a non-stick pan also works) on high heat.
Next, preheat your oven to 200 F. (This will allow you to keep your pancakes warm while you make the rest of the batches on the stove.)
In a large bowl, whisk together the cake mix and the flour until they are combined.
In a medium-sized bowl, add the milk. Then whisk in the eggs and melted butter, making sure the butter has cooled slightly so it won't scramble the eggs.
Gently and gradually add the wet mixture to the dry mixture, and combine with a whisk until the batter is completely moistened and there are only a few small lumps. Be careful not to over-mix as this will make the pancakes tough instead of fluffy.
Turn the griddle's heat down to low. Spray with non-stick spray or grease with butter.
Using a ladle or large spoon, spoon about 1/4 cups of batter onto the griddle to create the pancakes.
Cook for a few minutes on each side, until fluffy and spongey. Be careful that your heat is not too high. These pancakes can burn easily due to their sugar content.
Keep the pancakes warm in a 200 F oven while you whip together the cream cheese icing.
In a small bowl, combine the softened cream cheese with the powdered sugar, milk, and vanilla. Beat with a hand mixer for about 2 minutes, or until completely combined.
Drizzle the icing over the pancakes and serve with fruit, bacon, or eggs.