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–+ servings
heart-shaped pancakes with butter, syrup, and strawberries on a white plate

Heart Shaped Pancakes

Author Erin Dooner
Course Breakfast
Cuisine American
Servings 8
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
These heart-shaped pancakes are perfect for a special breakfast or brunch. They can be made with or without dairy and with all-purpose or gluten-free flour.

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!
  • 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.

Nutrition

Calories: 306kcalCarbohydrates: 37gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 82mgSodium: 895mgPotassium: 130mgFiber: 1gSugar: 9gVitamin A: 496IUCalcium: 337mgIron: 2mgNet Carbs: 36
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