Heart Shaped Pancakes
Surprise your loved ones with fluffy heart shaped pancakes! This easy 15-minute recipe is perfect for Valentine's Day or any time you want to show a little extra love.
Servings: 2 (4 pancakes total)
Calories: 624kcal
Equipment
- 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
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 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
Serving: 2pancakes | Calories: 624kcal | Carbohydrates: 105g | Protein: 10g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 1089mg | Potassium: 411mg | Fiber: 1g | Sugar: 67g | Vitamin A: 428IU | Vitamin C: 0.2mg | Calcium: 403mg | Iron: 2mg
