Start Valentine’s Day with a romantic breakfast: Red Velvet Heart Pancakes that are easy to make and delicious to share. These vibrant pancakes make a sweet, thoughtful surprise for someone you love.
I recently returned from a trip to Manila and battled jet lag for several days, which made me realize how quickly Valentine’s Day was approaching. I was often tired at odd hours, but my husband stepped in and lovingly handled our two children while I adjusted. His support made my transition back to Eastern Time smooth and stress-free.
There’s a saying—“He who finds a wife finds a good thing and obtains favor from the Lord.” From my perspective, I feel the same about my husband. I married later than many—at 31—and I honestly can’t imagine finding a better partner if I had to search all over again. For anyone single this Valentine’s Day, patience can be worth it; waiting for the right person is often better than rushing into something.
But enough about my story—this is a food blog. Still, a little detour felt appropriate for Valentine’s Day. If you want a breakfast that says “I love you,” these Red Velvet Heart Pancakes are a perfect choice. They’re simple to prepare, visually charming, and ideal for a special morning.
Surprise your special someone with heart-shaped red velvet pancakes topped with a creamy drizzle and crunchy pecans. They’re festive, delicious, and show you care without a lot of fuss. Enjoy making and sharing them!
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FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
WHAT ARE THE INGREDIENTS FOR RED VELVET HEART PANCAKES?
4 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons whole milk
2 tablespoons confectioners’ sugar
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Fine salt
2 large eggs
3/4 cup granulated sugar
1 1/4 cups buttermilk
1/2 cup melted and cooled butter, plus more for the griddle
2 teaspoons red food coloring (adjust to preference)
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
Maple syrup, for serving
Toasted, chopped pecans, for serving
HOW DO YOU MAKE RED VELVET HEART PANCAKES?
1. In a medium bowl, whisk the cream cheese, sour cream, milk and confectioners’ sugar until smooth; set aside.
2. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt.
3. In another large bowl, beat the eggs and granulated sugar until pale yellow. Stir in the buttermilk, melted butter, red food coloring, vanilla and apple cider vinegar. Add the wet mixture to the dry ingredients and fold gently until just combined. Transfer a portion of the batter to a squeeze bottle with a 1/4-inch opening for outlining hearts.
4. Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat it with melted butter. Use the squeeze bottle to trace heart outlines on the hot surface, then fill each outline with more batter. Use a spatula to smooth batter to the heart edges. Cook until bubbles form and begin to pop, about 3 minutes. Flip carefully and cook 1–2 minutes more until cooked through. Repeat with remaining batter. If preferred, make regular round pancakes instead of hearts.
5. To serve, drizzle the pancakes with the cream cheese mixture and maple syrup, then sprinkle with toasted pecans.
Recipe courtesy of FoodNetwork.com
Red Velvet Heart Pancakes
Manila Spoon
Ingredients
- 4 ounces cream cheese, at room temperature
- 1/4 cup sour cream
- 3 tablespoons whole milk
- 2 tablespoons confectioners’ sugar
- 2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Fine salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1 1/4 cups buttermilk
- 1/2 cup melted and cooled butter, plus more for the griddle
- 2 teaspoons red food coloring (adjust to preference)
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- Maple syrup, for serving
- Toasted, chopped pecans, for serving
Instructions
- Whisk the cream cheese, sour cream, milk and confectioners’ sugar until smooth in a medium bowl; set aside.
- Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar until pale yellow. Beat in the buttermilk, melted butter, red food coloring, vanilla and vinegar. Add the wet ingredients to the dry and fold just until incorporated. Transfer some batter to a squeeze bottle if making heart shapes.
- Heat a griddle or large nonstick skillet over medium-low. Lightly coat with melted butter. Outline desired heart shapes with batter from the squeeze bottle, then fill in each outline with more batter. Cook until bubbles begin to pop on the surface, about 3 minutes. Flip carefully and cook 1–2 minutes more until set. Repeat with remaining batter. For a simpler option, make round pancakes instead of hearts.
- Drizzle the cream cheese mixture and maple syrup over the pancakes, then sprinkle with toasted pecans. Serve warm.
Notes
Tips and Tricks: The depth of the red color depends on the type and amount of food coloring you use. Adjust to your preference; some brands require only a few drops while others need more. The heart-shaped pancakes in the original recipe used slightly more coloring than the round version.
Let us know how it was!