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Heart Shaped Perfect Pancakes |

Heart Shaped Perfect Pancakes

  • Author: Serena Ball


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.


  • 1 1/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (actually a little less than 1/2 tsp)
  • 2 beaten eggs
  • 2 cups buttermilk (or sour milk: To make mix 2 tablespoons vinegar + enough milk to make 2 cups)
  • 1/4 cup canola oil (actually a little less than 1/4 cup)
  • 1 1/2 teaspoon vanilla


  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