Blood Orange Chocolate Chip Heart-Shaped Pancakes

Blood Orange Chocolate Chip Heart-Shaped Pancakes
5 min
5 min
4 servings
  • Your family will fall for these heart pancakes from Adrianna Adarme of A Cozy Kitchen. The touch of orange and chocolate morsels adds a twist on a brunch classic.

Key Ingredients

A yellow bag of semi-sweet morsels with a red label beside a gooey chocolate chip cookie and chocolate morsels.
Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

12 oz.


  • 1 teaspoon finely grated blood orange zest
  • 1/4 cup blood orange juice
  • 2 tablespoons sugar
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1 cup whole milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted and cooled
  • 1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 teaspoon unsalted butter, for the pan

Make It

Step 1

Mix together the blood orange zest and sugar in a medium bowl, rubbing the two with your hands. Add the flour, baking powder, baking soda, salt and mix.

Step 2

Measure out the milk in a separate medium bowl. Whisk in the blood orange juice, egg and melted butter.

Step 3

Add the wet ingredients to the dry and mix until just combined. The batter should have some small to medium lumps.

Step 4

Preheat your skillet over medium heat and brush with 1 teaspoon of butter. Lightly spray a heart-shaped ring mold with cooking spray. Place the mold onto the skillet and then using a 1/4-cup measure, scoop the batter into the mold, being sure it’s one even layer. Add 8 to 9 chocolate chips to each pancake, gently pressing them into the pancake.

Step 5

Cook for 2 to 3 minutes, until small bubbles form on the surface and then gently lift up the mold. Flip the pancake and reduce the heat to medium-low and cook on the opposite sides for about 1 minute, or until golden brown.

Step 6

Transfer the cooked pancakes to a baking sheet and place in a preheated 200° F oven to keep warm. Repeat the process with the remaining batter, adding more butter to the skillet and re-greasing the mold when needed. Serve immediately.

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