Heart-Shaped Pancakes are a sweet and simple way to make any breakfast feel extra special. Fluffy, golden pancakes shaped like little hearts bring a smile to the table and a warm, cozy start to the day. Whether you drizzle them with syrup, add fresh berries, or a little sprinkle of powdered sugar, these pancakes are all about love and fun.
I love making these pancakes when I want to surprise someone or celebrate a small moment. They’re easy to make and just a bit playful, turning an ordinary morning into something memorable. Plus, flipping those tiny hearts in the pan always makes me chuckle. It’s a great excuse to get creative with toppings and let everyone build their own stack exactly how they like it.
Serving heart-shaped pancakes on a weekend morning is one of my favorite ways to start the day. I like to set the table nicely and enjoy the slow pace of breakfast together. It’s such a simple thing, but somehow those little hearts make everything feel warmer and happier. If you’re looking for a fun breakfast to share with loved ones, these pancakes are the perfect choice.
Key Ingredients & Substitutions
Flour: All-purpose flour works great here for fluffy pancakes. If you prefer gluten-free, a blend made for baking will do well too.
Buttermilk: It makes the pancakes tender and gives a slight tang. No buttermilk? Mix regular milk with a teaspoon of lemon juice and let it sit for 5 minutes.
Egg: Eggs help the batter bind and rise nicely. For an egg-free option, try a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and rested).
Butter: Melted butter adds richness. You can swap it with vegetable oil or coconut oil if you want a dairy-free version.
Vanilla Extract: Just a splash adds warmth to the flavor, but you can skip it if you don’t have it handy.
How Can I Make Perfect Heart Shapes When Cooking Pancakes?
Shaping pancakes into hearts is easier than it looks. Here’s how I do it:
- Using a Mold: Place a heat-safe heart-shaped mold on your skillet and pour the batter inside. Gently lift the mold when the pancake is firm enough.
- Freehand Pour: Pour two small circles that join at the bottom, then gently use a toothpick or small spatula to form the point and top indentation.
- Keep the heat medium to avoid burning before the pancake sets enough to hold its shape.
- Don’t flip too soon! Wait until you see bubbles all over and edges look set.
Equipment You’ll Need
- Non-stick skillet or griddle – helps cook pancakes evenly without sticking.
- Heart-shaped pancake mold – makes shaping pancakes easy and fun.
- Ladle or measuring cup – for pouring consistent batter sizes.
- Spatula – ideal for flipping pancakes gently without breaking them.
- Mixing bowls – for combining wet and dry ingredients separately.
- Whisk – mixes batter smoothly and breaks up lumps.
Flavor Variations & Add-Ins
- Add blueberries or chocolate chips to the batter for a sweet surprise inside.
- Mix mashed bananas into the batter for extra moisture and natural sweetness.
- Stir in cinnamon or nutmeg to add warm spices that brighten the flavor.
- Top pancakes with nut butter or Greek yogurt for a creamy texture and added protein.
Heart-Shaped Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk
- ¼ cup milk
- 1 large egg
- 2 tablespoons melted butter, plus extra for cooking
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
- Maple syrup, for serving
- Fresh mixed berries (strawberries, raspberries, blueberries), for serving
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and cook. You’ll spend a few moments mixing the batter and about 15 minutes cooking the heart-shaped pancakes in batches. It’s a quick and fun breakfast to make!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Mix Wet Ingredients:
In another bowl, whisk the buttermilk, milk, egg, melted butter, and vanilla extract until smooth and combined.
3. Combine and Prepare Batter:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are okay. Avoid overmixing for fluffy pancakes.
4. Cook the Heart-Shaped Pancakes:
Preheat a non-stick skillet or griddle over medium heat and grease lightly with butter. Use a heart-shaped mold on the skillet or pour the batter carefully freehand to form hearts. Cook until bubbles form on top and edges look set, about 2-3 minutes. Flip carefully and cook another 1-2 minutes until golden.
5. Serve and Enjoy:
Remove cooked pancakes and keep warm. Repeat with remaining batter. Serve the pancakes with a dusting of powdered sugar, fresh mixed berries, and a drizzle of maple syrup. Enjoy your lovely breakfast!
Can I Use Frozen Berries Instead of Fresh?
Yes! Just thaw frozen berries and drain any excess liquid before serving to avoid soggy pancakes. You can also warm them slightly for a cozy topping.
How Do I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster or microwave for a quick breakfast redo.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, mix ¾ cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using—this helps the pancakes stay tender and fluffy.
Can I Make These Pancakes Vegan?
Absolutely! Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), use plant-based milk with a splash of lemon juice instead of buttermilk, and swap butter for coconut oil or vegan butter.