These heart shaped pancakes are fluffy, golden, and surprisingly easy to make. You can use a heart cookie cutter or pipe the batter with a squeeze bottle for clean edges and a perfect heart every time.
They’re ideal for Valentine’s Day, birthdays, or any morning you want breakfast to feel extra special. Add berries, a drizzle of syrup, and you’ve got a plate that looks adorable and tastes like a cozy weekend.
Intro
They’re ideal for Valentine’s Day, birthdays, or any morning you want breakfast to feel extra special. Add berries, a drizzle of syrup, and you’ve got a plate that looks adorable and tastes like a cozy weekend.
Why You’ll Love This Heart Shaped Pancakes
- Cute and festive: Heart pancakes instantly upgrade any breakfast.
- Fluffy texture: Buttermilk batter makes soft, tender pancakes.
- Easy shaping: Cookie cutter or squeeze bottle—both work.
- Kid-friendly: Fun to make and even more fun to eat.
- Make ahead: Cook, freeze, and toast for quick mornings.
- Endless toppings: Berries, syrup, yogurt, or lemon sugar.
Ingredients for Heart Shaped Pancakes
Pancake Batter
- All-purpose flour (1 1/2 cups) – Classic fluffy base.
- Granulated sugar (2 tablespoons) – Light sweetness and browning.
- Baking powder (2 teaspoons) – Main lift.
- Baking soda (1/2 teaspoon) – Helps with fluff and tenderness.
- Salt (1/2 teaspoon) – Balances the sweetness.
- Buttermilk (1 1/4 cups) – Tangy and tender; milk + vinegar works in a pinch.
- Egg (1 large) – Structure and softness.
- Melted butter (3 tablespoons) – Rich flavor.
- Vanilla extract (2 teaspoons) – Cozy bakery aroma.
Toppings
- Berries – Strawberries, blueberries, raspberries.
- Butter – Classic melt-on-top moment.
- Honey or maple syrup – Drizzle to finish.
- Optional powdered sugar – For a soft, cute look.
How to Make Heart Shaped Pancakes
- 1. Mix dry ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- 2. Mix wet ingredients. Whisk buttermilk, egg, melted butter, and vanilla until smooth.
- 3. Combine gently. Fold wet into dry just until combined, then rest the batter 5 minutes so it thickens slightly.
- 4. Heat the pan. Warm a nonstick skillet over medium-low heat and lightly grease.
- 5. Shape hearts. Use a heart cookie cutter in the pan, or pipe a heart outline first, then fill the center with batter.
- 6. Cook and flip. Cook until bubbles form and edges look set, then flip and cook until golden and springy.
- 7. Serve. Stack, top with berries, butter, and syrup, and enjoy warm.
Tips for Perfect Heart Shaped Pancakes
- Medium-low heat wins: Helps the hearts cook through without overbrowning.
- Thicker batter shapes better: Resting the batter makes cleaner edges.
- Do not press after flipping: It deflates the fluffy texture.
- Wipe the cutter: If using a cutter, re-grease it lightly between rounds.
- Keep warm on a rack: Prevents soggy bottoms while you cook a batch.
Variations & Substitutions
- Strawberry batter: Add 2 tablespoons strawberry puree for a faint pink color.
- Chocolate chip hearts: Sprinkle mini chocolate chips right after pouring.
- Lemon sugar finish: Dust with powdered sugar mixed with lemon zest.
- Whole wheat swap: Replace up to 1/2 cup flour with white whole wheat.
- Yogurt topping: Add Greek yogurt and honey for a lighter brunch plate.
Make Ahead & Storage
- Fridge: Store cooled pancakes in an airtight container up to 3 days.
- Freezer: Freeze in layers with parchment up to 2 months.
- Reheat: Toast or warm in a skillet to keep edges tender and lightly crisp.
- Batch cooking: Keep pancakes warm in a 200°F oven on a rack.
What to Serve with Heart Shaped Pancakes
- Fresh berries: Always the cutest topping for hearts.
- Eggs on the side: Scrambled eggs or a simple omelet.
- Yogurt and honey: For a balanced plate.
- Fruit smoothie: A quick drink pairing for brunch.
- Extra syrup station: Let everyone customize.
Reader Review: My kids loved the heart shapes and the pancakes stayed fluffy. This is now our go-to special morning breakfast.
If you make these heart shaped pancakes, leave a rating and a comment, and share a photo so others can find them. Do you prefer cookie cutter hearts or squeeze bottle hearts?