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Heart-Shaped Red Velvet Pancakes Recipe

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4.8 from 86 reviews

Delight in these charming Heart-Shaped Red Velvet Pancakes, a perfect breakfast treat with a rich cocoa flavor and festive red color. Soft and fluffy, they’re made with a buttermilk batter enhanced with cocoa and a vibrant splash of red food coloring, cooked to golden perfection using a heart-shaped mold for an adorable presentation. Serve warm with syrup or whipped cream for a special occasion or a fun weekend morning.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract

For Cooking

  • Butter or oil for cooking

Instructions

  1. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until evenly combined to create the pancake base.
  2. Combine Wet Ingredients: In a separate bowl, beat together the buttermilk, large egg, granulated sugar, red food coloring, and vanilla extract until smooth and well incorporated.
  3. Make the Batter: Pour the wet ingredients into the dry ingredients bowl, mixing gently until just combined; be careful not to overmix to maintain fluffiness.
  4. Preheat Skillet: Heat a non-stick skillet over medium heat and brush or lightly grease with butter or oil to prevent sticking and achieve a golden crust.
  5. Cook Pancakes Using Mold: Place a heart-shaped mold on the skillet and pour batter into the mold, filling it carefully. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes.
  6. Flip and Finish Cooking: Remove the mold gently, then flip the pancake with a spatula and cook the other side until golden brown, about another 2 minutes.
  7. Serve Warm: Remove pancakes from the skillet and serve immediately topped with syrup, whipped cream, or your favorite pancake toppings.

Notes

  • Use a non-stick skillet and ensure it’s properly preheated for even cooking and easy flipping.
  • Do not overmix the batter to keep pancakes light and fluffy.
  • If you don’t have a heart-shaped mold, you can make free-form pancakes and shape them with a knife after cooking.
  • Adjust red food coloring amount depending on the desired intensity of color.
  • For dairy-free variation, substitute buttermilk with a plant-based milk mixed with a tablespoon of vinegar.

Find it online: https://mealoria.com/heart-shaped-red-velvet-pancakes-recipe/