Red Velvet Heart Pancakes

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Red Velvet Heart Pancakes
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  1. 4 ounces cream cheese, at room temperature
  2. 1/4 cup sour cream
  3. 3 tablespoons whole milk
  4. 2 tablespoons confectioners' sugar
  5. 2 cups all-purpose flour
  6. 1 tablespoon unsweetened cocoa powder
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. Fine salt
  10. 2 large eggs
  11. 3/4 cup granulated sugar
  12. 1 1/4 cups buttermilk
  13. 1/2 cup melted and cooled butter, plus more for griddle
  14. 2 teaspoons red food coloring
  15. 1 teaspoon pure vanilla extract
  16. 1 teaspoon apple cider vinegar
  17. Maple syrup, for serving
  18. Toasted, chopped pecans, for serving
  19. Read more at:
  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.
  5. Read more at:
Holiday Cottage