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Best Heart-Shaped Red Velvet Pancakes for Valentine’s Day

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Fluffy, heart-shaped red velvet pancakes with a tangy cream cheese glaze—perfect for a romantic Valentine’s Day breakfast or any special morning. These tender pancakes are quick to make and guaranteed to impress.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 3 tablespoons (36g) granulated sugar
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 1 teaspoon (4g) baking powder
  • ½ teaspoon (2g) baking soda
  • ¼ teaspoon (1g) salt
  • 1 cup (240ml) buttermilk
  • 1 large egg, room temperature
  • 2 tablespoons (28g) unsalted butter, melted and slightly cooled
  • 1 teaspoon (5ml) vanilla extract
  • 1 to 2 tablespoons (15-30ml) red food coloring (gel preferred)
  • 4 ounces (113g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 2 to 3 tablespoons (30-45ml) milk
  • ½ teaspoon (2.5ml) vanilla extract (for glaze)
  • Fresh strawberries, sliced (optional)
  • Powdered sugar for dusting (optional)
  • Whipped cream (optional)

Instructions

  1. Make the cream cheese glaze: In a medium bowl, beat softened cream cheese until smooth. Add sifted powdered sugar and ½ teaspoon vanilla extract, beat until combined. Slowly add milk, 1 tablespoon at a time, whisking until pourable. Set aside.
  2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Break up any cocoa lumps.
  3. Mix wet ingredients: In a separate medium bowl, whisk together buttermilk, egg, melted butter, 1 teaspoon vanilla extract, and red food coloring until uniform.
  4. Combine wet and dry: Pour wet ingredients into dry. Stir gently until just combined (a few lumps are fine). Do not overmix. Let batter rest for 5 minutes.
  5. Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or non-stick spray.
  6. Spray the inside of a heart-shaped cookie cutter (3-4 inches) with non-stick spray. Place it in the center of the preheated skillet.
  7. Pour ¼ cup of batter into the cookie cutter, filling it about ¾ full.
  8. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Carefully lift the cookie cutter straight up using a spatula or tongs.
  9. Flip the pancake gently with a thin spatula. Cook for another 1-2 minutes until cooked through and lightly golden. Remove to a plate. Repeat with remaining batter.
  10. Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while cooking the rest.
  11. Assemble: Stack pancakes on a plate. Drizzle with cream cheese glaze. Top with sliced strawberries, powdered sugar, and whipped cream if desired.

Notes

Let the batter rest for 5 minutes for fluffier pancakes. Use medium-low heat to prevent burning. Grease the cookie cutter well to avoid sticking. Double the glaze if desired—it keeps in the fridge for up to a week. For natural color, use beet powder or beet juice (color will be less vibrant).

Nutrition

Keywords: red velvet pancakes, heart-shaped pancakes, Valentine's Day breakfast, cream cheese glaze, fluffy pancakes

Find it online: https://grubella.com/best-heart-shaped-red-velvet-pancakes-for-valentines-day/