Heart Shaped Pancakes Recipe

Rating 5.0
| 1
Start your loved one’s day with heart shaped pancakes. Fluffy buttermilk pancakes are layered with strawberries, kissed with powdered sugar and served with maple syrup or a drizzle of chocolate syrup for a sweet start for your sweetheart.
Breakfast
New American
14
ingredients
10
steps
30
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
4
1 cup(s)
all-purpose flour
1 cup(s)
whole wheat pastry flour
1 tblsp
brown sugar
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
kosher salt, see notes
1/4 cup(s)
unsalted butter, melted and slightly cooled
2 cup(s)
buttermilk, room temperature
1 tblsp
pure maple syrup
1 tsp
vanilla extract
nonstick cooking spray
slice strawberries, for topping
powdered sugar, for topping
pure maple syrup or chocolate syrup, for topping

Directions 10 steps | 30 Minutes

Step 1

Measure and prep all ingredients.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, whole wheat pastry flour, brown sugar, baking powder, baking soda and kosher salt. (See notes.)

Step 3

In a separate bowl or a large measuring cup, whisk together the butter, buttermilk, egg, maple syrup and vanilla extract,

Step 4

Pour the buttermilk mixture on top of the flour mixture and stir just until combined. There may be small lumps in the batter but that is okay. Do not try to work out all of the lumps. Let the batter rest for 10 minutes. While the batter is resting, prepare a metal heart-shaped cookie cutter or assemble a heart-shaped mold. (See notes.)

Step 5

Preheat the griddle or a nonstick pan over medium-low heat. Spray the inside of the cookie cutter or the mold with nonstick cooking spray. Lightly coat the griddle or the nonstick pan with nonstick cooking spray. Place the cookie cutter or the mold on the griddle or nonstick pan and fill about ¼ of the way up.

Step 6

Cook for about 2 minutes or until the bubbles on top are dry. Remove the cookie cutter or mold.

Step 7

Flip the pancake and cook until the bottom of the pancake is golden brown, about 1-2 minutes. Repeat with the remaining batter. (See notes.)

Step 8

Aseemble the pancakes. Place one pancake on a plate, add a layer of strawberries, add another pancake on top and repeat once more until you have two layers of strawberries and three layers of pancakes.

Step 9

Top with powdered sugar and drizzle with chocolate or maple syrup.

Step 10

Serve and enjoy!


Notes:

  • Be sure to use Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.
  • Make sure that the brown sugar is thoroughly mixed in and there are no clumps.
  • How to Assemble a Heart-Shaped Mold:
    1. Cut an 8x6-inch sheet of heavy-duty aluminum foil.
    2. Fold the aluminum foil longways until you end up with an 8x1-inch strip of aluminum foil.
    3. Create a circle overlapping the ends and pinch it together so the pancake batter does not seep out.
    4. Create the top of the heart shape by pinching in the center of the circle.
    5. Create the bottom of the heart shape by pinching out the center of the circle.
  • You could freehand the pancakes by either using a pastry bag or a spoon. However, this is difficult and you may end up with a warped heart shaped pancake.
  • Save time and make more than one heart shaped pancake by creating more molds or using multiple cookie cutters. 
  • If there is any batter clinging onto the cookie cutter or the mold, wipe clean before spraying with nonstick cooking spray.

Nutrition Per Serving
View All
CALORIES
421
FAT
15.7 g
PROTEIN
10.3 g
CARBS
61.1 g

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1 Comments
1 Comments
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Chrystal G.

Chrystal

25 Jul 2022

Love this idea! Where can I get the cookie cutters to do this recipe?

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