Heart Shaped Buttermilk Pancakes {Recipe}

My kids love pancakes and French toast, though we don’t really have them often for breakfast. Once in awhile, though, usually on a weekend, we’ll have a special breakfast treat.

Valentine’s Day definitely calls for special heart shaped pancakes, along with lots of fresh fruit on the side. Heart shaped chocolate chip pancakes are another great option for your Valentine.

this recipe

Below is a printable recipe, without photos, for your convenience.

This recipe is out of our family cookbook, given to us as a wedding gift. Sift and stir together dry ingredients in bowl; then make a well in the center of the mixture. Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened.

Add blueberries or other type of fruit to batter.

Lightly spray griddle with cooking spray, and heat to a moderate temperature; lightly spray heart shaped cookie cutters on inside rim, as well.

Place cookie cutters onto griddle, and pour batter into cookie cutters for each pancake.

Cook pancakes until tops are covered with bubbles and edges look cooked. Remove cookie cutters, turn pancakes, and cook on other side.

Cook well, until pancakes are browned and cooked through. Tip: You may want to double the recipe and add a few pancakes to the freezer for quick use on weekday mornings.

Serve with butter, warm syrup, a dusting of powdered sugar, and fresh fruit on the side. Enjoy!

More pancake recipes you may enjoy:

• Apple Cinnamon Buttermilk Pancakes
• Butterbeer Pancakes from Scratch
• Strawberry Buttermilk Dinosaur Pancakes
• Blueberry Buttermilk Pancakes

Heart Shaped Buttermilk Pancakes

Valentine's Day definitely calls for special heart shaped buttermilk pancakes, along with lots of fresh fruit on the side.

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 2 tsp baking powder
• 3/4 tsp salt
• 2 tbsp sugar
• 1 large egg
• 1 1/4 cups buttermilk
• 3 tbsp vegetable oil

1. Sift and stir together dry ingredients in bowl. Then make a well in center of the mixture.
2. Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened.
3. Add blueberries or other type of fruit to batter, if desired.
4. Lightly spray griddle with cooking spray, and heat to a moderate temperature; lightly spray heart shaped cookie cutters on inside rim, as well.
5. Place cookie cutters onto griddle, and pour batter into cookie cutters for each pancake; I filled cookie cutters about a third to halfway, depending on the size of each cookie cutter.
6. Cook pancakes until tops are covered with bubbles and edges look cooked.
7. Remove cookie cutters, turn pancakes, and cook on other side. Cook well, until pancakes are browned and cooked through.
8. Serve with butter, warm syrup, a dusting of powdered sugar, and fresh fruit on the side. Enjoy!

Tip: You may want to double the recipe and add a few pancakes to the freezer for quick use on weekday mornings.

Pancakes, Waffles, & French Toast

American

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