Heart Shaped Pancakes
These heart-shaped pancakes are perfect for a special breakfast or brunch. They’re fluffy, flavorful, and easy to make. They can be made with or without dairy and with all-purpose or gluten-free flour.
Whether you’re celebrating Valentine’s Day, an anniversary, or just want to surprise someone with a thoughtful breakfast, these heart pancakes are a fantastic choice. They’re made using the same recipe as my pancakes without milk, but feel free to use whatever pancake recipe or pancake mix you’d like.
It’s a simple recipe that’s versatile and works well with both regular and dairy-free milk. Just don’t use buttermilk, as that would require adjusting the baking powder and adding baking soda for balance. Stick with regular or plant-based milk, and you’re all set for success!
Not only are these pancakes delicious, but using heart-shaped cookie cutters or pancake molds turns them into the perfect Valentine’s Day breakfast treat.
If you’re more into actual desserts, check out my Valentine’s Day Recipes for more treats like this Chocolate Heart Cake and Vintage Heart Cake, both of which call for regular 8″ (23 cm) pans!
Ingredients
You’ll need just a few basic pantry staples to whip up these pancakes. Here’s what you’ll need.
- Milk – use any kind of milk, regular or dairy-free. Water also works! Almond, soy, oat, or cow’s milk all work just as well as dairy milk. The only milk I don’t recommend is canned coconut milk, as it’s too thick. If you want to use that, use half coconut milk and half water.
- Oil or butter – I prefer the flavor with butter, but a neutral-tasting oil works well, too. If you’re making dairy-free pancakes, stick with oil or a vegan butter alternative.
- Eggs – no sub here, unfortunately.
- Vanilla extract – adds depth of flavor and a hint of sweetness that makes these pancakes irresistible.
- Flour – you can use all-purpose flour or a 1-to-1 gluten-free baking blend, which I talk about below. Don’t use bread flour, pastry flour, or other alternatives.
- Sugar – a little sweetness in the batter enhances the overall flavor, even if you plan to drench your pancakes in syrup.
- Baking powder – 3 tablespoons may seem like a lot, but it ensures super fluffy pancakes! For best results, use aluminum-free baking powder.
- Salt – just a pinch to balance the flavors.
How to make them
You just mix together the dry and wet ingredients in separate bowls.
Mix them together and then cook.
You’ll find plenty of detailed tips below to help you create the perfect heart shape.
Pancake mold vs. cookie cutters
When making heart-shaped pancakes, you can use either pancake molds or cookie cutters, but there are some key differences and safety considerations to keep in mind.
Pancake molds like these heart-shaped pancakes molds, are specifically designed for cooking on a griddle or pan, so they often come with a non-stick coating and a handle to make flipping easier.
Both my photographer and I used regular heart cookie cutters (which are also great for Heart-shaped Brownies and Heart-shaped Chocolate Chip Cookies!) without an issue, and I think they still looked great.
Cookie cutters do require more care during use. Here are some tips for using them safely and effectively.
- Grease the cutters well – to prevent the pancake batter from sticking, coat the inside of the cookie cutter with cooking spray or a thin layer of oil.
- Use only metal cookie cutters – plastic cutters can melt on the hot griddle, creating a mess and a potential safety hazard.
- Handle with care – metal cookie cutters can get extremely hot during cooking. Use tongs or a heat-resistant glove to safely remove the cutter from the pancake.
- Keep the griddle temperature moderate – excessively high heat, which you shouldn’t be using to cook pancakes in the first place, may scorch the pancake batter and make it harder to release from the cutter.
- Work quickly – metal conducts heat fast, so pour the batter in and remove the cutter as soon as the shape is set (usually 1-2 minutes). This prevents overheating the cutter and ensures clean edges.
Don’t have either?
You can use a squeeze bottle filled with pancake batter to make heart shapes directly on the pan. If you don’t have a bottle, a spoon works.
Pour the batter slowly into a heart shape. It doesn’t have to be perfect, and any uneven edges can be cleaned up with a spatula.
You can also cook regular round pancakes and then use a knife to carefully cut out heart shapes. This is an easy option, especially if you’re making pancakes for kids and want a quick solution.
Looking for a healthier option? Skip the pancake recipe below and try one of these healthier recipes!
- These Banana Pancakes are sweetened with bananas and made with oat flour, making them a more wholesome alternative.
- My Paleo Pancakes are grain-free and paleo-friendly and use almond flour for a nutritious twist.
- My favorite dinner option when I lived in Sweden (I was an exchange student there for a year in high school and college) – Easy Swedish Pancakes! These are thin and delicate and made with oat flour.
- If you’re looking for something more decadent and less healthy, these Chocolate Pancakes are a great choice! So are these Sweet Cream Pancakes.
Troubleshooting
Here are some common issues and their solutions.
- Too thick or too thin – adjust the batter consistency by adding more liquid if it’s too thick or more flour if it’s too thin.
- Not cooking evenly – make sure the heat is set to medium-low and that the cooking surface is evenly heated.
- Dry – avoid overmixing the batter and check that you’re using the right amount of liquid for a fluffier pancake.
- Soggy – ensure you’re using the right amount of butter or oil on the griddle, as too much can make them soggy.
- Stuck to the pan – make sure the pan is properly heated and lightly greased before pouring the batter.
- Undercooked on the inside – lower the heat to cook pancakes evenly and prevent burning the outside while leaving the inside raw.
Please use a scale!
Using a scale ensures that your pancakes come out properly. If your pancakes are too thick, it’s almost definitely because you packed your cups when measuring.
If you don’t have a scale, fluff up the flour in the bag or container using a spoon. Then use that spoon to scoop the flour into your measuring cup. Use a knife or anything with a straight edge to level the flour across the top of the measuring cup.
I hope you’ll enjoy these heart-shaped pancakes! I’d love to hear your thoughts in the comments below. Thanks for reading! :)
Yes, you can use any pancake recipe or even a pancake mix to make heart pancakes! If you already have a favorite recipe or prefer the convenience of a mix, feel free to use that instead.
Just make sure the batter isn’t too thin, as it may not hold its shape as well. If you’re using a mix, follow the package instructions for the best results.
Don’t forget to grease the molds or cookie cutters for easy release and perfectly shaped hearts!
These pancakes are great on their own, but if you want to jazz them up a bit, here are a few ideas.
Fresh fruit or fruit sauce – strawberries, raspberries, and blueberries are my favorite, but almost any type of fruit works well here. Blueberry Sauce, Strawberry Preserves or Cherry Preserves would also be great!
Whipped cream – add a dollop or pipe it on for a classic touch.
Chocolate – the homemade chocolate sauce in this Iced Mocha Latte is super easy and would be great with these pancakes. Or you could drizzle some melted chocolate on top for extra indulgence.
Powdered sugar – a light dusting adds a sweet finish. The pancakes don’t need the extra sugar, but it does make them look prettier if you’re aiming for a classy appearance.
Refrigerate leftover pancakes in an airtight container for up to 3 days to keep them fresh. To extend their shelf life, freeze pancakes by placing them in a single layer on a baking sheet.
Once they’re solid, transfer them into a freezer-safe bag or container. This method helps preserve their texture and prevents them from sticking together.
Frozen pancakes will stay good for up to 2 months. When you’re ready to enjoy them again, reheat the pancakes in a toaster, oven, or microwave.
The microwave is definitely the best option! Simply heat them for 20–30 seconds, depending on your microwave’s power.
You can also reheat pancakes in a toaster by placing them directly into the toaster slots without the need for additional preparation. You can toast them as you would regular bread, and they’ll heat up in about 1-2 cycles, depending on the thickness of the pancakes.
This method works best for pancakes that are not too thick, ensuring they achieve a slight crispiness while remaining warm on the inside.
For the oven, reheat at 350 °F (175 °C) for about 5–10 minutes.
These pancakes are fantastic with Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. Nobody could tell the difference between the two versions.
If you don’t want to use that specific flour, then you need to use another one that’s meant as a 1-to-1 sub for all-purpose flour. Oat, coconut, almond, buckwheat, etc. flours WILL NOT WORK.
I’m putting that in bold for the folks who go ahead and make these pancakes with coconut flour and then ask why they were dry. ;)
But as always, I can’t say the result would be as perfect as with the mix I used. All brands are different, and so are the final outcomes. So I recommend going with Bob’s or using a pancake base that already calls for the gluten-free flour that you already have on hand.
Heart Shaped Pancakes
Ingredients
- 1 1/2 cups (355 ml) milk of choice or water, see notes
- 1/2 cup (120 ml) oil or butter, see notes
- 2 large eggs each 50 grams, out of shell
- 2 teaspoons vanilla extract
- 2 1/4 cups + 2 tablespoons (297 grams) flour see notes
- 1/4 cup (50 grams) granulated sugar
- 3 tablespoons baking powder see notes
- 1 teaspoon salt
Instructions
- In a large mixing bowl, whisk together the milk, oil, eggs, and vanilla extract.1 1/2 cups (355 ml) milk of choice, 1/2 cup (120 ml) oil, 2 large eggs, 2 teaspoons vanilla extract
- In a medium mixing bowl, mix the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Some lumps are fine. Avoid overmixing.2 1/4 cups + 2 tablespoons (297 grams) flour, 1/4 cup (50 grams) granulated sugar, 3 tablespoons baking powder, 1 teaspoon salt
- Place a non-stick skillet or griddle over medium-low heat (I used 3 out of 9, but stoves vary, and you may need higher heat). Grease lightly with cooking spray or butter.
- Lightly grease the inside and bottom of a metal heart-shaped cookie cutter (mine was 4.5″ / 11.5 cm) or heart-shaped pancake mold to prevent sticking. Place on the skillet.
- Hold it down and pour in pancake batter. You don’t want it to be especially thick – it should be as thick as regular pancakes. Continue holding down the cookie cutter for about 20-30 seconds or until the bottom of the pancake has hardened a bit. If you don’t hold the cutter down, the batter may spread under the cutter.
- Cook until you see bubbling under the surface, about 2-3 minutes, and you see that the edges are set enough for the pancake to be flipped. Carefully remove the cookie cutter (use tongs if it’s hot) and flip the pancake. Cook for another 2-3 minutes on the other side until golden brown.
- Re-grease the cookie cutter and pan between each pancake. Repeat with the remaining batter.
- Refrigerate leftover pancakes in an airtight container for up to 3 days or freeze for up to 2 months.
Notes
- Use any kind of milk, regular or dairy-free, or water. Almond, soy, oat, or cow’s milk all work just as well as dairy milk. The only milk I don’t recommend is canned coconut milk because it’s too thick and it’ll add coconut flavor. If you want to use that, use half coconut milk and half water.
- Please use a scale to measure the flour! If your pancakes are too thick, it’s almost definitely because you packed your cups when measuring. If you don’t have a scale, then here’s how to measure the flour: fluff up the flour in the bag or container using a spoon. Then use that spoon to scoop the flour into your measuring cup. Use a knife or anything with a straight edge to level the flour across the top of the measuring cup.
- Using aluminum-free baking POWDER is important! If you use regular baking powder, there might be some metallic taste. Some people have experienced it, while others haven’t. If you’re worried about using 3 tablespoons, one commenter has used 2 tablespoons and said they were still fluffy!
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For a dairy-free version, opt for oil or a dairy-free alternative like vegan butter — both work well and provide great results.For a gluten-free option, substitute with the same volume — 2 1/4 cups + 2 tablespoons — but use Bob’s Red Mill 1-to-1 Gluten-free Baking Flour.
- This recipe yields eight 4.5″ pancakes.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
I made these pancakes as a fun surprise for my kids. They loved them, and I enjoyed how easy they were to make. They’ve been requesting them everyday since! We all love how fluffy they are. My new pancake recipe!
That’s so great to hear! Thanks a bunch for your feedback. :) So glad that your kids enjoyed them!