Heart shaped pancakes are a fun and festive way to start the day, whether you’re making them for Valentine’s Day breakfast, Mother’s Day, or a special weekend breakfast. With a simple homemade pancake batter and a few easy techniques, you can create perfectly shaped hearts that are fluffy, golden brown, and delicious.
You don’t need to splurge on an expensive meal to show someone you care! Learning how to make heart shaped pancakes is a simple, yet thoughtful, way to create a cozy and special Valentine’s Day breakfast.
These fluffy little flapjacks are a cute way to express your love, and they are fun to make too! Just cook up a short stack and serve them with baked turkey bacon, fresh berries, and this sweet french toast recipe!
This recipe is very simple and doesn’t require any special equipment! All you need are a few basic pantry staples.
I remember serving my husband these Valentine’s Day pancakes with a side of strawberry syrup, and he was so impressed. Since then, this breakfast has been our go-to for special occasions like our wedding anniversary, Valentine’s Day breakfast, Sweetheart’s Day, or just because!
Why We Love These Valentine’s Day Pancakes
- They’re a fun way to show love
Nothing says “I love you” like a homemade breakfast made with care! Heart shaped pancakes are perfect for surprising mom, your partner, or even the kids with a little extra love on their plate. - They’re easier to make than you think
With just a few tools like a pancake mold or a pastry bag, you can easily outline a heart and create the perfect shape. No need for artistic skills, just a steady hand and a little patience! - They’re perfect for any occasion
These pancakes aren’t just for Valentine’s Day! They make a great anniversary breakfast, a fun brunch idea, or a sweet weekend treat for anyone who loves pancakes with a little extra charm.
Ingredient Notes and Substitutions
- Baking mix: Bisquick is a convenient baking mix that’s quick and easy to prepare, so it’s the perfect choice for this romantic breakfast idea.
If you need a substitute, any baking mix without baking powder will be fine, or you can make our recipe for homemade Bisquick recipe.
To give your short stack a different flavor, use our recipe for sourdough pancakes discard or how to cook pancakes on a Blackstone. - Baking powder: Please do not substitute baking soda for baking powder in this recipe! Doing so will ruin your cozy, romantic breakfast of fluffy pancakes.
If you don’t have any baking powder, check out the instructions from The Food Network on making pancakes without baking powder. - Milk: Whole, 2 percent, 1 percent, and even skim milk will work for this recipe. If you need a dairy free substitute for milk, use unsweetened almond or cashew milk.
Recipe Variations
- Chocolate chip pancakes: Add mini chocolate chips to the batter for a sweet surprise.
- Berry pancakes: Fold in fresh strawberries or raspberries for a fruity touch.
- Whole wheat or gluten-free: Swap out all-purpose flour for whole wheat for a more nutrient dense option or swap with gluten free flour (use package instructions for ratio swaps).
- Protein pancakes: Add a scoop of vanilla protein powder to boost protein without sacrificing flavor.
Equipment Used in this Recipe
- Electric griddle – OR
- Skillet
- Pancake turner
- Squeeze bottle, heart mold, or large spoon for dispensing pancake batter
Tips for the Perfect Pancakes
- Add the dry ingredients to the wet ingredients.
Combine the wet ingredients in your mixing bowl first. The moisture will help all the dry ingredients come together quickly. This also helps to prevent any dry dry clumps of flour from remaining in the bottom of the bowl. - Test the griddle/skillet before adding the batter.
You want to be sure the pan is hot enough to start cooking the pancake batter right away. To test it, scatter a few drops of water across the griddle/skillet. If the water sizzles up, the pan is hot and ready to use. - Don’t over-mix the batter!
This is especially important when making pancakes. Overmixing the batter leads to dry and tough flapjacks, which are also harder to shape into hearts. - Pay attention to your heat.
To prevent scorched or burnt cakes, be sure to keep the heat at about medium-low. This will help ensure that you have perfectly golden and fluffy pancakes!
How To Make Heart Shaped Pancakes
- Lightly spray griddle or skillet with non-stick cooking spray. Preheat by setting electric griddle to 350°F, or place skillet on stovetop over medium-low heat.
- Add all ingredients to a medium bowl. Using a whisk or fork, stir until just blended. There may be some small lumps. Transfer the batter to a clean, food-safe squeeze bottle, if using. Set aside.
- Test the skillet by adding a few drops of water across the surface. When the water sizzles, the pan is hot and ready.
Love sweet breakfast recipes?
Try our Cinnamon Roll Recipe with Frozen Bread Dough or Baked Breakfast Casserole recipe!
To shape hearts with a spoon:
- Scoop about 1/3 cup of batter with a large spoon. Hold the spoon close to the griddle and pour two small rounds of batter side by side, letting them touch in the middle. These form the top curves of the heart.
- Then drag the spoon downward from the center where the two rounds meet, pulling the batter into a point at the bottom to complete the heart shape.
- Use the back of the spoon to gently smooth or fill in any gaps.
To shape freehand hearts with a squeeze bottle:
- Hold the squeeze bottle close to the griddle surface. Start at the top left and squeeze a curved line down to form half the heart, ending at a point at the bottom.
- Then go back to the top and squeeze the second curved line down to meet at the same point, creating the right side of the heart. Fill in the center with batter.
🎯 TFN Pro Tip
Place a heart-shaped egg form or a metal cookie cutter onto the griddle to make shaping pancakes even easier. Then, spoon or squirt the batter inside of it.
Cooking instructions:
- Cook on the first side for 1 to 2 minutes, until bubbles form across the top and the edges look set. Flip with a pancake turner and cook the other side for 1 to 2 minutes until golden brown.
- Serve warm with butter and your favorite syrup.
Serving Suggestions
These Valentine’s Day pancakes pair beautifully with a variety of sides and toppings! Serve them with crispy bacon, fresh berries, or a drizzle of maple syrup for a classic breakfast. Serve a short stack of pancakes with fresh berries, peaches, or other fruit on top. We think they taste fantastic with fresh strawberries or strawberry syrup. If strawberries aren’t your thing, use your favorite syrup. For a fun, top with whipped cream and chocolate sauce or spread with Nutella or fruit jam.
Want to know how to make heart shaped pancakes a complete meal? Serve alongside scrambled eggs and a refreshing mimosa or fresh orange juice. These pancakes also make a cute appetizer for brunch boards or can be turned into mini pancake sandwiches with cream cheese and jam.
Recipe FAQs
Yes, you can freeze pancakes for up to 3 months. Before freezing, make sure to let the pancakes cool completely before storing them in an airtight container. To serve, thaw and reheat the pancakes on a lightly greased skillet over medium-low heat.
Pancakes will keep in the refrigerator for up to 4-5 days. To store, let the pancakes cool down before transferring them to an airtight container. Reheat pancakes as directed above.
You can use a pastry bag (or a zip-top bag with the corner snipped off) to outline a heart shape directly onto a hot griddle, then fill it in with more batter.
Yes! You can prepare the batter the night before and store it in the fridge. Just give it a good stir before using.
More Valentine’s Day recipes to consider:
- Heart Shaped Jam Cookies
- Heart Shaped Valentine’s Day Pastries
- Heart Sugar Cookies
- Cowboy Bone In Ribeye
If you tried this heart shaped pancakes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Heart Shaped Pancakes
Equipment
- electric griddle - OR
- squeeze bottle , spoon or heart shaped mold - for dispensing pancake batter
Ingredients
- 1 cup Bisquick baking mix homemade or store bought
- 1 ½ tablespoons sugar
- 1 teaspoon baking powder
- ½ cup milk dairy free substitute for milk: use unsweetened almond or cashew milk.
- 1 tablespoons melted butter
- 1 large egg slightly beaten
Optional
- ½ teaspoon vanilla extract or maple extract
For Serving
- ½ cup strawberry pancake syrup or maple syrup
Instructions
- Lightly spray griddle or skillet with non-stick cooking spray. Preheat by setting electric griddle to 350°F, or place skillet on stovetop over medium-low heat.
- Add all ingredients to a medium bowl. Using a whisk or fork, stir until just blended. There may be some small lumps. Transfer the batter to a clean, food-safe squeeze bottle, if using. Set aside.
- Test the skillet by adding a few drops of water across the surface. When the water sizzles, the pan is hot and ready.
- To shape freehand hearts with a squeeze bottle: Hold the squeeze bottle close to the griddle surface. Start at the top left and squeeze a curved line down to form half the heart, ending at a point at the bottom. Then go back to the top and squeeze the second curved line down to meet at the same point, creating the right side of the heart. Fill in the center with a bit more batter if needed.
- To shape hearts with a spoon: Scoop about 1/3 cup of batter with a large spoon. Hold the spoon close to the griddle and pour two small rounds of batter side by side, letting them touch in the middle. These form the top curves of the heart. Then drag the spoon downward from the center where the two rounds meet, pulling the batter into a point at the bottom to complete the heart shape. Use the back of the spoon to gently smooth or fill in any gaps.
- Cook on the first side for 1 to 2 minutes, until bubbles form across the top and the edges look set. Flip with a pancake turner and cook the other side for 1 to 2 minutes until golden brown.
- Serve warm with butter and your favorite syrup.
Notes
- Chocolate chip pancakes – Add mini chocolate chips to the batter for a sweet surprise.
- Berry pancakes – Fold in fresh strawberries or raspberries for a fruity touch.
- Whole wheat or gluten-free – Swap out all-purpose flour for whole wheat or a gluten-free alternative for a healthier option.
- Protein pancakes – Add a scoop of vanilla protein powder to boost nutrition without sacrificing flavor.
- Cooled pancakes can be stored in an airtight container and kept in the refrigerator for 4-5 days.
- To store, let the pancakes cool down before transferring them to an airtight container.
- To serve, thaw and reheat the pancakes on a lightly greased skillet over medium-low heat.
- You can prepare the batter the night before and store it in the fridge. Just give it a good stir before using.
Nutrition
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Ned says
My wife loves pancakes so this is a must for a Valentine’s brunch. Of course I tried this out the other day and I think she will love it. The strawberries to top were perfect. Thank you!
Sky says
The pancakes were delicious! The strawberry syrup is so good, I will definitely be making this recipe again.
dana says
These are so cute and sound so delicious! Definitely saving this for Valentine’s Day brekky for my kiddo!
Julia says
Such a beautiful pancake recipe! Saving this for the weekend!
MacKenzie says
Thank you for making Valentine’s Day breakfast easy I just added the ingredients to my list and cannot wait to try these adorable pancakes