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Red Velvet Heart Pancakes

Make these for that special someone. Pour the batter into a squeeze bottle to easily form the heart shapes on your griddle or nonstick skillet.
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 10 to 15 (depending on the size of the pancakes)
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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 griddle 

1/2 cup melted and cooled butter, plus more for griddle

2 teaspoons red food coloring

1 teaspoon pure vanilla extract

1 teaspoon apple cider vinegar

Maple syrup, for serving

Toasted, chopped pecans, for serving


  1. Whisk the cream cheese, sour cream, milk and confectioners' sugar until smooth in a medium bowl; set aside.
  2. Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a large bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated. Transfer some of the batter to a squeeze bottle with a 1/4-inch opening.
  3. Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter and squeeze some of the batter onto it in the outline of a heart or hearts of the desired size. Fill in each outline with more batter; use a spatula to spread it to the edges of the heart. Cook each pancake until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottom is set and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.
  4. Drizzle the cream cheese mixture and maple syrup on top of the pancakes and sprinkle with pecans.
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