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Heart Shaped Pancakes

Make a sweet breakfast for those you love with my easy recipe for Heart Shaped Pancakes. You can use either homemade buttermilk pancake batter or a store bought pancake batter.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 237 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon white granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 3 tablespoon milk
  • 1 egg
  • 2 tablespoon salted butter melted and cooled
  • nonstick cooking spray
  • ¼ teaspoon powder sugar

Instructions

    Cup of Yum
  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Then add in the buttermilk, milk, eggs, and melted butter. Mix for 30 seconds until all ingredients are blended.

  2. Heat a griddle or frying pan over medium heat. Spray the pan with non-stick cooking spray. *If using a cookie cutter, spray the cookie cutter with non-stick cooking spray.

  3. Reduce the heat to medium-low and pour a thin layer of batter into the greased cookie cutter that is laying flat on the griddle, using about 2-3 tablespoons for each pancake (depending on the size of your cookie cutter—you want a thin layer as it will rise as it cooks).
  4. If you plan to free-hand hearts you’ll want to grease the pan then draw the heart onto the pan, and fill in the heart with the batter.

  5. Once bubbles start to form (about 1-2 minutes), remove the cookie cutter and flip the pancake. Cook an additional 1-2 minutes until brown but not burnt. Remove from griddle and repeat until all the batter is used.
  6. Before plating sprinkle with powdered sugar or top with butter and maple syrup.

Notes

  • Cookie Cutter - If using a cookie cutter you must use a metal cookie cutter. They are heat resistant (although will be extremely hot when touching). You cannot use a plastic cookie cutter.
  • Non-Stick - You must use non-stick spray on a cookie cutter to avoid the batter from sticking. Spray the cutter each and every time you go to make another pancake.
  • Batter - I have tested making pancakes with a cookie cutter using my homemade buttermilk pancake mix. I have not tested with store bought pancake batters. Depending on the batter will depend on cooking times.
  • Without a cookie cutter - If you don't have a heart shaped cookie cutter you can use either a squeeze bottle or even a plastic bag and cut the corner of the bag. Then freehand the shape of your choice. In this case it would be a heart shape.
  • Filling - I have found that if using a cookie cutter do not fill the batter to the top. Filling the batter only ¼ of the way of the cookie cutter is best.
  • Removing cookie cutter - Once the batter begins to bubble I like to use a paper towel to remove the cookie cutter from the pan. The metal cutter is extremely hot and is impossible to touch without some form of a barrier to absorb the heat. I find a dish towel or pot holder is too bulky but a paper towel works best.
  • Round Pancake - If you just want to make traditional round pancakes ladle about a ¼ cup of batter into a pan and follow step 4 of cooking instructions.

Nutrition Information

Serving 0.5c Calories 237kcal (12%) Carbohydrates 31g (10%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 64mg (21%) Sodium 417mg (17%) Potassium 247mg (7%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 352IU (7%) Calcium 138mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 237

% Daily Value*

Serving 0.5c
Calories 237kcal 12%
Carbohydrates 31g 10%
Protein 7g 14%
Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 64mg 21%
Sodium 417mg 17%
Potassium 247mg 5%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 352IU 7%
Calcium 138mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.