Red Velvet Heart Pancakes with cocoa, topped with sweetened condensed milk, served on a white plate.
Pancakes

Red Velvet Heart Pancakes

Official LA LECHERA®
Red Velvet Heart Pancakes
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
5 min
Recipe Info - Serving Size
Servings
4 servings, 3 pancakes per serving

These adorable heart-shaped pancakes are perfect for waking up your Valentine. And even better is the fact that they are all-naturally colored and sweetened with beet juice.

Red Velvet Heart Pancakes are a charming and delightful way to start your day, especially on Valentine's Day. This recipe from Official LA LECHERA® uses NESTLÉ® TOLL HOUSE® Baking Cocoa to give the pancakes their rich flavor, while coconut oil ensures they cook to a perfect golden hue. These pancakes with sweetened condensed milk from NESTLÉ LA LECHERA® add a lovely touch of sweetness that perfectly complements their beautiful beet juice coloring.

Ideal for a brunch or a special breakfast, these pancakes are easy to prepare and can be whipped up in less than 30 minutes. The use of a squeezable bottle of sweetened condensed milk makes it not only simple but also kid-friendly, encouraging little chefs to join in the fun. Nonstick cooking spray is used for the heart-shaped molds, making sure each pancake turns out perfectly every time.

Whether it's Valentine's Day or any other special occasion, Red Velvet Heart Pancakes are a lovely way to show someone you care. This easy recipe is nut-free, making it an inclusive treat for everyone. Enjoy making breakfast extra special with a hint of love and sweetness.

Ingredients

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Key Ingredients

A squeeze bottle with a blue cap with the La Lechera logo beside a pile of fruit drizzled with sweetened condensed milk.

La Lechera Sweetened Condensed Milk Squeeze Bottle

(11.8 oz. Squeeze Bottle)

Make It

Step 1

Combine flour, cocoa, sugar, baking powder, baking soda and salt in large bowl.

Step 2

Whisk beet juice, milk, egg and vanilla extract in a small bowl. Add to flour mixture; stir to combine.

Step 3

Heat nonstick skillet or griddle over medium-low heat. Brush with a little coconut oil. If using pancake molds, be sure to coat with a little nonstick cooking spray so the pancakes don’t stick. Place molds into skillet; pour about 3 tablespoons of batter into molds (or directly onto skillet if you aren’t using molds). Cook for 2 to 2 1/2 minutes or until bubbles start to form on top. Gently lift and remove molds; flip and cook for 1 to 2 minutes or until bottom is lightly browned. Drizzle about 2 teaspoons of sweetened condensed milk over pancakes. Serve with your favorite toppings, if desired.

Cook’s Tips:

Fresh beet juice can be found in the produce section of your supermarket. If you would like a redder color a few drops of red food coloring can be added to the batter.

To keep pancakes warm, heat oven to 225° F. Place a wire cooling rack on a baking sheet then place the pancakes in a single layer on the rack as you make them.

Ingredients

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