Your loved ones are going to fall head over heels with these Heart Shaped Red Velvet Pancakes. That’s right, we said red velvet pancakes. These are perfect any time of year, but talk about a wow on Valentine’s Day. This from scratch recipe is moist, lightly sweet and chocolaty for that perfect red velvet flavor. Serve with powdered sugar or pile them high with whipped topping. This recipe says “Be Mine”. ❤
Fall in love with our Heart Shaped Red Velvet Pancakes
Creating homemade pancakes is one of my favorite breakfasts. There’s nothing wrong with the handy box of mix. I like that, too.
But for this recipe for red velvet pancakes, I knew I had to make the real deal. Making red velvet pancakes is easier than you think.
First, mix all of the dry ingredients. We used dutch process cocoa for a rich chocolate flavor and color.
Next, combine all of the wet ingredients. This includes a generous screaming red amount of food coloring. Once you combine the bright red wet mix to the cocoa-flavored dry mix, you get this amazing and vibrant pancake batter that is out of this world.
By the way, if you are looking for a special Valentine’s Day Dessert idea, check out our Sweetheart Brownie Bliss.
There is nothing wrong with making traditional round red velvet pancakes at this point.
But you’ve come this far, why not go that extra mile? Take that extra step to show your loved ones how special they are? (And show off some major kitchen skills while you are at it.)
Transfer the rich, red batter to a squeezeable bottle. You want one with a small pointed tip like this one. If the opening isn’t large enough use a pair of scissors to snip off the end.
Once your pan is heated and the oil is sizzling slightly, carefully “draw” a heart shaped outline using the batter filled squeeze bottle. then fill it in.
That’s it. Seriously. Just repeat the process, flipping and cooking the red velvet pancakes until done. Work quickly, you don’t want the pancakes to burn.
If you have a few odd-shaped hearts, that’s totally ok. They taste just as good.
The Heart Shaped Red Velvet Pancakes are lightly sweetened already so it doesn’t take much topping to make them extra special.
Generously dust the red velvet pancakes with powdered sugar for a gorgeous touch. You can also make these with a cream cheese powdered sugar drizzle, serve them with creamy whipped topping, or eat them as is.
Looking for more Pancake + Waffle Recipes?
This Valentine’s Day Card on a plate is almost too pretty to eat, right?
Wrong. No pancake is ever too pretty to eat in our house. Dig in, make a big stack, and enjoy the sweetest moment with your loved ones.
Fun ideas to make these red velvet pancakes your way:
- Drop in mini white chocolate chips for an indulgent treat
- Drizzle heated chocolate syrup over the top
- Make one HUGE heart and decorate it up Valentine’s style
- Feeling artsy…spell out I ❤ U in red velvet pancake batter
Who are you going to make Heart Shaped Red Velvet Pancakes for?
Heart Shaped Red Velvet Pancakes
Fall in love with this recipe for rich + moist recipe for Heart Shaped Red Velvet Pancakes. Treat your loved ones to a fun Valentine's Day breakfast.
- 2 cups all purpose flour
- 3/4 cup white granulated sugar
- 1/2 cup cocoa powder unsweetened
- 2 tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 3/4 cups milk
- 2 eggs beaten
- 1/4 cup butter melted
- 2 tbsp liquid red food coloring
- vegetable oil or oil spray for cooking small amount
In a large bowl, whisk together all of the dry ingredients.
In a medium sized bowl, whisk together the eggs and milk. Slowly whisk in the butter. Add the red food coloring and stir until well combined.
Pour the wet red mixture into the dry mix. Beat with a spoon until just combined. Do not over stir the batter or the red velvet pancakes will be tough. Let the batter sit for 5 minutes.
Transfer the red velvet pancake batter to a squeeze bottle dispenser with a fine tip. Use a funnel to create less mess.
On a pancake griddle or non stick skillet, heat a small amount of vegetable oil or spray pan lightly with non stick spray. Use oil sparingly. Heat to a medium heat. You will have to adjust your griddle or stove top accordingly to find just the right temperature. Err on the lower side to prevent over browning the pancakes..
When the pan or griddle sizzles when you drop water on it, carefully "draw" out a heart outline with the batter. Fill the outline with batter.
When bubbles start to appear, gently flip the pancakes with a spatula. Cook until done, about a minute or so. Cooking time will vary based on your temperature, batter thickness, and pancake size.
Repeat the process until all batter has been used. Serve warm with powdered sugar, whipped topping, or cream cheese.
If the opening of the squeeze bottle gets clogged, give the bottle a good squeeze into the batter bowl to unclog it. Or use a toothpick to clear the opening.
Batter can be made ahead and refrigerated.
Store leftover pancakes in freezer bags with layers of wax paper in between.