Print

Heart-Shaped Pancakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 43 reviews

These heart-shaped pancakes are a delightful twist on classic pancakes, perfect for special breakfasts or celebrations. Fluffy and tender, they feature simple ingredients and an easy technique using a heart-shaped cookie cutter or mold to create charming, perfectly formed pancakes that are as fun to make as they are to eat.

Ingredients

Wet Ingredients

  • 1 1/2 cups (355 ml) milk of choice or water
  • 1/2 cup (120 ml) oil or butter
  • 2 large eggs (each 50 grams), out of shell
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 1/4 cups + 2 tablespoons (297 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 3 tablespoons aluminum-free baking powder
  • 1 teaspoon salt

Instructions

  1. Prepare Wet Ingredients: In a large mixing bowl, whisk together the milk, oil, eggs, and vanilla extract until fully combined.
  2. Combine Dry Ingredients: In a medium mixing bowl, mix the flour, sugar, baking powder, and salt together. Then add the dry ingredients to the wet ingredients, stirring gently until just combined. Some lumps are fine; avoid overmixing to keep the pancakes tender.
  3. Heat Skillet and Prepare Mold: Place a non-stick skillet or griddle over medium-low heat (about 3 out of 9 on the stove dial). Lightly grease the pan with cooking spray or butter. Lightly grease the inside and bottom of a metal heart-shaped cookie cutter or mold to prevent sticking, then place it on the skillet.
  4. Cook Pancakes in Mold: Hold the cookie cutter down firmly and pour in pancake batter. The batter should be about as thick as traditional pancake batter. Maintain pressure on the cutter for 20-30 seconds until the pancake bottom firms up to prevent spreading.
  5. Flip and Finish Cooking: Cook until bubbles appear on the surface and the edges look set, approximately 2-3 minutes. Carefully remove the cookie cutter using tongs if hot, and flip the pancake. Cook the other side for another 2-3 minutes until golden brown and cooked through.
  6. Repeat and Store: Re-grease the cookie cutter and pan between pancakes. Repeat this process with remaining batter to yield about eight 4.5″ pancakes. Refrigerate any leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Notes

  • Use any milk including dairy-free options like almond, soy, or oat milk. Avoid canned coconut milk alone as it is too thick and adds coconut flavor; instead, use half coconut milk and half water if desired.
  • Measure flour by weight for best results; fluff flour, spoon into measuring cup, and level with a knife if a scale isn’t available.
  • Use aluminum-free baking powder to avoid metallic taste; recipe calls for 3 tablespoons but 2 tablespoons have also worked well for some.
  • For dairy-free versions, use oil or vegan butter instead of butter.
  • For gluten-free pancakes, substitute flour with the same volume of Bob’s Red Mill 1-to-1 Gluten-free Baking Flour.
  • This recipe makes eight 4.5-inch heart-shaped pancakes.
  • Nutrition information is an estimate; consult a professional for exact nutritional data.

Find it online: https://flavorspath.com/heart-shaped-pancakes-recipe/