Make a sweet Valentine's Day Recipe to serve for breakfast with these cute Heart Shaped Pancakes. Treat the whole family to something special on February 14th simply by using a cookie cutter in the shape of a heart.
Serve with fresh fruit, maple syrup and a sprinkle of powdered sugar to show your family just how much you love them! Regular pancakes are yummy, but it's so much better eating a heart-shaped one!
Breakfast can be so much fun, especially on the weekend when you have a little more time to spend putting something together that's a little extra nice like these Heart Shaped Pancakes.
Maybe someone is celebrating a special birthday or you want to make these pretty pancakes for your wedding anniversary.
I think with a little bit of help the kids can make these with dad and serve them to mom in bed for Mother's Day.
Can you use Cookie Cutters for Pancakes?
You don't need a special pancake mold or tool to make these pancakes either. All you need to make these fun shaped pancakes are metal cookie cutters.
Do not use plastic cookie cutters! It might melt and you'll have a huge mess on your hands. You can wrap the bottom of a plastic one in aluminum foil.
The one I use in this recipe is very similar to this heart shaped one on Amazon. There's a thin layer of metal on the bottom.
DIY Pancake Mold
You can make your own pancake mold simply by using a plastic cookie cutter as a guide and wrapping aluminum foil around it. Then slide off the aluminum foil and fold one end over to close the mold.
Cookie Cutter Pancakes
Any shape cookie cutter will do, but for this recipe and video we used a heart shape. Make sure you check out Helpful Kitchen Tools List below for purchasing metal heart shaped cookie cutters as well as other shapes that would be fun to try.
More Pancake Recipes
- Homemade Pancakes Bulk Recipe with Printable Labels
- Easy Buttermilk Pancakes
- Pumpkin Pancakes
- Christmas Pancake Mix in a Jar
Helpful Kitchen Tools
This post contains affiliate links. That means that if you make a purchase after clicking on a link I may earn a small commission at no extra cost to you. For more information, click here.
Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- White Sugar
- Baking Powder
- Baking Soda
- Vanilla Extract
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine together the buttermilk, melted butter, vanilla extract and egg.
- Add the wet ingredients to the dry ingredients and mix until combined being careful not to over-mix
- Heat a large cast iron skillet or griddle over medium-high heat. Brush the bottom of the skillet with a little cooking oil and allow the oil to get hot..
- Place your favorite cookie cutter in the pan and spoon batter into it. Wait a minute, then flip with cookie cutter.
- Cook other side until golden brown. Remove from the pan and carefully remove from cookie cutter.
Quick Tip: Allow the batter to rest for 10 minutes. This will help the batter rise better and give you a more tender fluffier pancake.
Tried any of my recipes? Let me know in the comments!
Serving Tips and Simple Stir Ins
- Serve with plenty of warm butter and warm maple syrup. And yes, the quality of syrup you use does make a difference! A few years ago I started using real maple syrup and the taste is definitely better than regular pancake syrup.
- You can easily stir in mini chocolate chips, fresh blueberries, bananas, chopped walnuts to the batter if you want but I like them without anything added.
Tips for Making the Pancakes
- You can use a prepacked box of pancake mix or you can use a homemade pancake recipe.
- Make sure you spray the inside of the metal cookie cutter well with non-stick cooking spray before you place it in frying pan and before you add the pancake mix.
- Serve with tons of warm syrup or even Homemade Strawberry Sauce , Homemade Blueberry Sauce or Mixed Berry Compote all are great for serving on top of pancakes.
Pancake Freezing Tips
- Line a baking sheet with parchment paper.
- Lay the uneaten pancakes on top of the parchment paper in a single layer with a little space in between each pancake.
- Place the baking sheet in the freezer for about 45 minutes or until the pancakes are frozen solid.
- Remove the pancakes from the baking sheet and place inside a freezer safe plastic bag.
- Label the bags with the date and place in the freezer for up to three months.
- 2 cups flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cup buttermilk
- ¼ cup butter, melted
- 2 teaspoons vanilla extract
- 1 egg
- ½ cup cooking oil, as needed
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- In another bowl, combine together the buttermilk, melted butter, vanilla extract and egg.
- Add the wet ingredients to the dry ingredients and mix until combined being careful not to over-mix.
- Allow the batter to rest for 10 minutes.
- Heat a large cast iron skillet or griddle over medium-high heat.
- Brush the bottom of the skillet with a little cooking oil and allow the oil to get hot.
- Spray the inside of the heart shaped cookie cutter very well.
- Place the cookie cutter directly on the griddle and fill it with the pancake batter.
- Wait a minute or two, then flip the pancake and cookie cutter using spatula.
- Cook other side until golden brown.
- Remove from the pan and carefully remove from cookie cutter.
This recipe usually makes 12 to 14 pancakes, however the total number of heart shaped pancakes you get will most likely be more because of the size of cookie cutter you use.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 231Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 27mgSodium: 367mgCarbohydrates: 22gFiber: 1gSugar: 6gProtein: 4g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2018 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!