Dessert

Heart-Shaped Red Velvet Pancakes Recipe

ByHailey Reed December 11, 2025December 11, 2025

Introduction

Heart-shaped red velvet pancakes are a fun and festive way to start any special morning. These fluffy, cocoa-infused pancakes with a vibrant red hue are perfect for celebrations or a cozy weekend breakfast. Make your loved ones smile with this charming twist on a classic favorite.

Three heart-shaped red pancakes are stacked in pairs on a white plate with a white marbled texture surface. Each pancake has a golden-brown top layer with a slight crisp texture and a thick red fluffy base layer. On top of each pancake stack, there is a swirl of white whipped cream, and the pancakes are lightly dusted with powdered sugar, adding a soft white accent. The background is a warm reddish-brown, which contrasts with the white plate and the vibrant red pancakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour
3/4 cup Granulated Sugar
1/2 cup Unsweetened Cocoa Powder
2 tablespoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Baking Soda
1 3/4 cups Milk
2 Eggs
1/4 cup Butter
2 tablespoons Red Food Coloring
Nonstick Cooking Spray, as needed

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda until evenly combined.
Step 2: In a medium bowl, whisk the eggs and milk together. Slowly add the melted butter while continuing to whisk. Stir in the red food coloring until the mixture is uniformly red.
Step 3: Pour the wet ingredients into the dry mixture. Using a spoon, gently mix until just combined. Avoid over-stirring to keep the pancakes tender. Let the batter rest for 5 minutes.
Step 4: Transfer the batter to a squeeze bottle with a fine tip using a funnel to avoid mess.
Step 5: Heat a nonstick griddle or skillet over medium heat. Lightly spray with nonstick cooking spray. Adjust heat to prevent the pancakes from browning too quickly.
Step 6: When the griddle is hot (a drop of water should sizzle), draw a heart shape outline with the batter, then fill it in with more batter.
Step 7: Cook until bubbles form on the surface, then gently flip with a spatula and cook for about another minute until done.
Step 8: Repeat with remaining batter. Serve the pancakes warm topped with powdered sugar, whipped cream, or cream cheese for added richness.

Tips & Variations

Use a squeeze bottle with a fine tip to easily shape the hearts and control the batter flow.
For a lighter texture, gently fold in a little whipped egg whites before cooking.
Substitute buttermilk for milk to add tang and enhance the red velvet flavor.
Add a teaspoon of vanilla extract for extra depth.
Try topping with cream cheese frosting for an authentic red velvet experience.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or microwave until heated through. Avoid overheating to keep them soft and fluffy.

How to Serve

Three heart-shaped red pancakes are stacked on a white plate, each with two visible layers: a bright red, soft bottom layer and a light brown, slightly crispy top layer with small bubbles. Each pancake is topped with a swirl of white whipped cream at the center and dusted lightly with powdered sugar, which also sprinkles the plate around them. The background shows a smooth red surface, while the plate rests on a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to make the batter fresh for tender pancakes, but you can prepare it up to 1 hour in advance and keep it refrigerated. Stir gently before cooking.

What if I don’t have red food coloring?

You can omit the food coloring for a darker chocolate pancake or try natural red coloring options like beet juice, though the color may be less vibrant.