Heart Shaped Perfect Pancakes

When you start out with the idea of blogging about “Perfect Heart-Shaped Pancakes,” the pressure is really on – and you might even say you set yourself up for failure.

And fail I did.

After one melted plastic heart-shaped cookie cutter (used as a pancake mold on a hot griddle,) and a metal heart-shaped cookie cutter that was so encrusted in pancake batter (from broken heart pancakes) that I'll probably never get it clean…I gave up.

I decided to instead name this post “Heart-Shaped Perfect Pancakes.” Notice the difference in nomenclature. Notice the pancakes are now perfect – but they are not perfectly heart-shaped.

And I do adore my pancake recipe – it’s pretty near perfect. Not too sweet and very vanilla-y! It’s perfectly adaptable for adding blueberries or chocolate chips or a scoop of pureed pumpkin with cinnamon or a sprinkle of stone-ground cornmeal with some frozen corn kernels.

I also discovered that the batter is the perfect consistency to shape into hearts with a thin metal pancake flipper/spatula – no cookie cutter needed! Using a ⅓ cup measuring cup, I just poured the batter into the top humps of the heart and then used the spatula to form the heart point.

And the best test of success: My kids could tell what they were! “Mom, those are cool heart-shaped pancakes!”

Heart Shaped Perfect Pancakes

---

• Author: Serena Ball

Print Recipe

Pin Recipe

Description

You'll adore this pancake recipe – it’s pretty near perfect. Not too sweet and very vanilla-y! It’s perfectly adaptable for adding blueberries or chocolate chips or a scoop of pureed pumpkin with cinnamon or a sprinkle of stone-ground cornmeal with some frozen corn kernels.

---

Ingredients

Scale 1x2x3x

• 1 ¼ cups all-purpose flour
• ¾ cup whole wheat flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt (actually a little less than ½ tsp)
• 2 beaten eggs
• 2 cups buttermilk (or sour milk: To make mix 2 tablespoons vinegar + enough milk to make 2 cups)
• ¼ cup canola oil (actually a little less than ¼ cup)
• 1 ½ teaspoon vanilla

Cook Mode Prevent your screen from going dark

---

Instructions

1. If using sour milk, mix together vinegar and milk first; set aside.
2. In a mixing bowl, stir together the flours, sugar, baking powder, baking soda, and salt. Make a well in the center; set aside.
3. In another bowl, combine milk, eggs, oil and vanilla. Add to well in dry ingredients and mix just until moistened. (Batter will be lumpy.)
4. Heat nonstick griddle over medium-high heat. Lightly grease. Pour on heart-shaped pancakes and cook about 2 minutes - or until most of the bubbles in the batter have popped. Flip and cook about 1 minute on the other side. Makes about 18-20 heart-shaped pancakes