The perfect pancake for your valentine |

Finding something unique and special to do on Valentine’s Day for your partner can be a challenge.

Every year the day to celebrate love arrives and every year it may seem like you’ve run out of ideas. Many people feel the same.

However, with just a few bowls, a cookie cutter, and a skillet, your Valentine’s Day could start a lot smoother.

Try these Red Velvet Heart Pancakes, which are one of a kind and a delicious way to spend your morning with your loved one. Celebrating the day of love has never been easier.

Start by combining the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.

In another bowl, whisk an egg and add the buttermilk, butter, vanilla extract and a few drops of red food coloring. Whisk everything together and pour it into the first bowl of dry ingredients.

Prepare a frying pan and take a heart-shaped cookie cutter. Pour a small amount of batter into the cookie cutter in the pan, cook for 2 minutes then remove the cookie cutter and turn over. Let cook for 1 additional minute.

Add your favorite pancake toppings like butter, syrup, powdered sugar or raspberries. In the end, you will enjoy a delicious breakfast, made with love and as sweet as possible.

Children Also I love the fun shape and color of this breakfast. It’s a great way to have them help out in the kitchen and prepare a meal for the whole family.

Valentine’s Day is a big reason to celebrate. You don’t have to stick to the same flowers and chocolates as last year.

Mix it up with this delicious recipe meant to spread a little love on an important day.

Find more breakfast recipes and treat ideas at “

Red Velvet Heart Pancakes

Servings: 8-10


1 cup flour

1/4 cup sugar

3 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon of salt

1 egg

1 cup buttermilk

2 tablespoons unsalted butter, melted, plus extra for garnish

1 1/2 teaspoons vanilla extract

30 to 40 drops of red food coloring

Non-stick cooking spray

Syrup, to garnish

powdered sugar, for garnish

Raspberries, for garnish


In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt.

In a medium bowl, whisk the egg. Add buttermilk, 2 tablespoons butter, vanilla extract and food coloring; whisk until combined.

Add the wet ingredients to the dry ingredients and stir to combine.

Spray a heart-shaped cookie cutter with nonstick cooking spray and place it in the pan. Add enough batter to fill the heart. Cook 2 minutes.

Remove the heart cutter. Flip the pancake and cook for 1 minute.

Serve with butter, syrup, powdered sugar and raspberries.

To note: If the mixture is too thick, add water until you reach the desired consistency.

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