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Heart-Shaped Pancakes

Delightful heart-shaped pancakes that bring a whimsical touch to breakfast or brunch, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can substitute with whole wheat flour for a healthier option
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Can substitute with almond milk for a dairy-free version
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract Can substitute with almond extract for a different flavor
For Cooking
  • 1 serving cooking spray or additional butter For greasing the skillet

Method
 

Preparation
  1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, combine the milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined—don’t overdo it; a few lumps are totally okay!
Cooking
  1. Preheat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
  2. Pour the batter onto the skillet using a heart-shaped cookie cutter to form the pancakes.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown—about 2-3 minutes on each side.
Serving
  1. Serve warm with syrup, fresh fruit, or your favorite toppings.

Notes

For fluffier pancakes, let the batter rest for 5-10 minutes before cooking. Leftovers can be kept in the refrigerator for up to three days or frozen for about two months.