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Four heart shaped pancakes on a white plate dusted with powder sugar and heart shapped strawberries.

Heart Shaped Pancakes

Make a sweet breakfast for those you love with my easy recipe for Heart Shaped Pancakes. You can use either homemade buttermilk pancake batter or a store bought pancake batter.
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 237kcal

Equipment

  • Stove Top
  • Heart Shaped Cookie Cutter

Ingredients

  • 1 cup All-Purpose Flour
  • 1 tablespoon White Granulated Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 cup Buttermilk
  • 3 tablespoon Milk
  • 1 Egg
  • 2 tablespoon Salted Butter melted and cooled
  • Nonstick cooking spray
  • ¼ teaspoon Powder Sugar

Instructions

  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Then add in the buttermilk, milk, eggs, and melted butter. Mix for 30 seconds until all ingredients are blended.

  • Heat a griddle or frying pan over medium heat. Spray the pan with non-stick cooking spray. *If using a cookie cutter, spray the cookie cutter with non-stick cooking spray.

  • Reduce the heat to medium-low and pour a thin layer of batter into the greased cookie cutter that is laying flat on the griddle, using about 2-3 tablespoons for each pancake (depending on the size of your cookie cutter—you want a thin layer as it will rise as it cooks).
  • If you plan to free-hand hearts you’ll want to grease the pan then draw the heart onto the pan, and fill in the heart with the batter.

  • Once bubbles start to form (about 1-2 minutes), remove the cookie cutter and flip the pancake. Cook an additional 1-2 minutes until brown but not burnt. Remove from griddle and repeat until all the batter is used.
  • Before plating sprinkle with powdered sugar or top with butter and maple syrup.

Video

Notes

  • Cookie Cutter - If using a cookie cutter you must use a metal cookie cutter. They are heat resistant (although will be extremely hot when touching). You cannot use a plastic cookie cutter.
  • Non-Stick - You must use non-stick spray on a cookie cutter to avoid the batter from sticking. Spray the cutter each and every time you go to make another pancake.
  • Batter - I have tested making pancakes with a cookie cutter using my homemade buttermilk pancake mix. I have not tested with store bought pancake batters. Depending on the batter will depend on cooking times.
  • Without a cookie cutter - If you don't have a heart shaped cookie cutter you can use either a squeeze bottle or even a plastic bag and cut the corner of the bag. Then freehand the shape of your choice. In this case it would be a heart shape.
  • Filling - I have found that if using a cookie cutter do not fill the batter to the top. Filling the batter only ¼ of the way of the cookie cutter is best.
  • Removing cookie cutter - Once the batter begins to bubble I like to use a paper towel to remove the cookie cutter from the pan. The metal cutter is extremely hot and is impossible to touch without some form of a barrier to absorb the heat. I find a dish towel or pot holder is too bulky but a paper towel works best.
  • Round Pancake - If you just want to make traditional round pancakes ladle about a ¼ cup of batter into a pan and follow step 4 of cooking instructions.

Nutrition

Serving: 0.5c | Calories: 237kcal | Carbohydrates: 31g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 417mg | Potassium: 247mg | Fiber: 1g | Sugar: 7g | Vitamin A: 352IU | Calcium: 138mg | Iron: 2mg
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