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Create a romantic breakfast your sweetheart will adore with these light and fluffy Heart-Shaped Ricotta Pancakes using a simple cookie cutter.
Whether you’re enjoying a quiet morning with your partner or hosting a festive gathering, these Heart-Shaped Ricotta Pancakes are the perfect way to start your Valentine’s Day! Creamy ricotta makes these pancakes light and extra fluffy, with a melt-in-your-mouth texture that feels extra indulgent.
With the help of a heart-shaped cookie cutter, you can turn these pancakes into the cutest little love notes on a plate — perfect for a Valentine’s breakfast in bed or a sweet family tradition. While this method is a bit time-consuming – the results are worth it! I recently served a stack of these elegant pancakes at my Galentine’s Day brunch, and they were a hit!
Customize them with toppings like fresh fruit and a dusting of powdered sugar and serve with a drizzle of sweet maple syrup. These charming pancakes are a simple, yet thoughtful way to celebrate love.
Everything You Need to Make Heart-Shaped Ricotta Pancakes
These simple pancakes mostly call for ingredients you probably have at home!
- Dry Ingredients: You’ll need all-purpose flour, granulated sugar, baking powder, baking soda and a pinch of salt.
- Wet Ingredients: These pancakes also call for ricotta, milk, eggs, vanilla extract and a little melted butter.
How to Make Heart-Shaped Ricotta Pancakes
Here is the method I used to create these perfect heart-shaped pancakes!
- Prepare Batter: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a medium mixing bowl, whisk together ricotta, milk, eggs, vanilla extract and butter. Pour wet ingredients into bowl of dry ingredients and whisk until fully combined. (Batter will be a little lumpy.)
- Prepare Skillet: Heat a large, well-oiled skillet over medium heat. Make sure to fully grease cookie cutter and add it to the pan.
- Cook Pancakes: Fill cookie cutter with batter, about 1/4-inch tall. Cover and cook for about three minutes or until bottom is golden brown and top is bubbling. Quickly remove cookie cutter, flip pancake and cover. Continue to cook for another minute or until side facing down is golden as well. Remove from heat and cut off any extra batter around the heart shape. Repeat until batter is used up, make sure to oil pan and cookie cutter for each new pancake. (Yields about 10-12 pancakes.)
- Plate & Serve: Serve warm and top with powdered sugar, fresh fruit and maple syrup.
Making Pancakes Ahead of Time
Since these pancakes are time-consuming to create, if you’re hosting breakfast or brunch, I recommend making them the day before. You can easily cover and store them in the refrigerator overnight and reheat them in a baking dish in the oven at 350 degrees F for about 10 minutes! Then just plate and serve once they’re hot. In fact, I recently did this for my own Galentine’s Day brunch and it made my morning prep go so smoothly!
Baking Tools
I found this heart cookie cutter set on Amazon and used the largest one to create these pancakes! Check out my full list of kitchen essentials that I can’t live without!
Surprise your loved ones with these elegant heart-shaped pancakes for Valentine’s Day, anniversaries or even birthdays! Pair with a fresh cup of coffee or mimosa for the ultimate romantic breakfast. What better way to celebrate love than with fresh pancakes baked straight from the heart?
If you give this recipe a try, I’d love to see your creations! Tag me on social media and make sure to leave a rating and review here on the post. If you’re looking for more Valentine’s Day brunch inspiration, check out my Tomato Basil Three Cheese Quiche or Baileys Chocolate Espresso Martini. Wishing you a Valentine’s Day filled with love, laughter and delicious moments!
Heart-Shaped Ricotta Pancakes
Equipment
- heart cookie cutter
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1 cup ricotta
- 1 cup milk
- 3 eggs
- 1 tsp vanilla extract
- 1 tbsp butter melted
For Serving
- powdered sugar
- fresh fruit (like strawberries or cherries)
- maple syrup
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In a medium mixing bowl, whisk together ricotta, milk, eggs, vanilla extract and butter. Pour wet ingredients into bowl of dry ingredients and whisk until fully combined. (Batter will be a little lumpy.)
- Heat a large, well-oiled skillet over medium heat. Make sure to fully greased cookie cutter and add it to the pan.
- Fill cookie cutter with batter, about 1/4-inch tall. Cover and cook for about three minutes or until bottom is golden brown and top is bubbling. Quickly remove cookie cutter, flip pancake and cover. Continue to cook for another minute or until side facing down is golden as well. Remove from heat and cut off any extra batter around the heart shape.
- Repeat until batter is used up, make sure to oil pan and cookie cutter for each new pancake. (Yields about 10-12 pancakes.)
- Serve warm and top with powdered sugar, fresh fruit and maple syrup.
