Red Velvet Heart-Shaped Pancakes with Cream Cheese Glaze

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy red velvet pancakes shaped like hearts and topped with a smooth cream cheese glaze, perfect for a Valentine’s Day breakfast treat. This American-inspired Valentine’s Day recipe, ready in about 30 minutes, layers all-purpose flour, granulated sugar, cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 350 cal/serving

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Ingredients

1 1/4 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 large egg
2 tbsp vegetable oil
2 tbsp red food coloring
1 tsp vanilla extract
4 oz cream cheese, softened
1/2 cup powdered sugar
2 tbsp milk

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Instructions

Step 1: In a large bowl, whisk 1 1/4 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp cocoa powder, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until combined.
Step 2: In a separate bowl, mix 1 cup buttermilk, 1 large egg, 2 tbsp vegetable oil, 2 tbsp red food coloring, and 1 tsp vanilla extract until smooth.
Step 3: Pour wet ingredients into dry ingredients and stir gently until just combined; batter will be thick and slightly lumpy.
Step 4: Heat a nonstick skillet over medium heat and lightly grease with oil. Using a heart-shaped mold or freehand, pour about 1/4 cup batter per pancake. Cook for 2-3 minutes until bubbles form on surface and edges look set, then flip and cook 1-2 minutes until cooked through and edges are lightly browned.
Step 5: For glaze, beat 4 oz softened cream cheese with 1/2 cup powdered sugar and 2 tbsp milk until smooth and pourable.
Step 6: Stack pancakes and drizzle generously with cream cheese glaze before serving warm.