Fluffy Heart Shaped Pancakes (Printable)
Golden fluffy pancakes molded into charming heart shapes. A delightful breakfast treat that's surprisingly easy to make.
# What You Need:
→ Dry Ingredients
01 - 1.5 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 0.5 teaspoon salt
→ Wet Ingredients
05 - 1.25 cups whole milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract
09 - Unsalted butter for cooking
→ Toppings
10 - Maple syrup
11 - Fresh berries
12 - Powdered sugar
13 - Whipped cream
# How to Make It:
01 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
02 - In a separate bowl, beat milk, eggs, melted butter, and vanilla extract together until fully combined.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix; some lumps are acceptable.
04 - Preheat a non-stick skillet or griddle over medium heat. Lightly butter the surface.
05 - Pour batter into a heart-shaped cookie cutter placed on the skillet, or use a squeeze bottle to outline and fill heart shapes directly onto the cooking surface.
06 - Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set. Remove the cookie cutter if used.
07 - Flip pancakes and cook for 1 to 2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter, greasing the pan as needed. Serve pancakes warm with desired toppings.
# Expert Tips:
01 -
- The batter has this perfect consistency that holds its heart shape beautifully but still cooks up incredibly fluffy inside—something I spent three Sunday mornings figuring out through trial and error.
- You can prep the dry ingredients the night before, making this doable even on busy mornings when you want to show someone they matter without sacrificing your sanity.
02 -
- The first pancake is almost always a sacrifice to the pancake gods—it helps season your pan and get the temperature right, so dont be discouraged if it looks wonky.
- If you dont have heart-shaped cutters, aluminum foil folded several times and shaped into an open heart works surprisingly well—just be sure to butter the inside edges.
03 -
- For the most defined heart shapes, refrigerate the batter for 20 minutes before cooking—the slightly thickened batter holds its shape better while still cooking up fluffy.
- Place finished pancakes on a cooling rack instead of stacking them directly—this prevents the bottom pancakes from getting soggy from trapped steam.