Delicious Heart Shaped Pancakes

Here’s my go-to recipe for heart shaped pancakes, made with basic pantry ingredients and a simple trick using a metal cookie cutter to create that perfect heart shape every single time.

These pancakes have become a Valentine’s Day tradition in our house, but honestly, they’re wonderful any time you want to make breakfast feel a bit more special. My kids always ask for seconds, and I’ve learned to make extra batter because everyone wants “just one more.”

What Kind of Pancake Mix Should I Use?

The pancake mix you choose will set the foundation for your heart-shaped breakfast creation. Regular “complete” pancake mixes (just add water) work perfectly fine here, but you can also use “from scratch” mixes that require eggs and milk if you prefer a more homemade taste. Most major brands like Bisquick, Aunt Jemima, or Krusteaz will give you good results – just look for ones labeled “buttermilk” if you want that classic diner-style pancake flavor. If you’re working with a mix that requires additional ingredients beyond water, make sure to check the package instructions since the liquid-to-mix ratio might need adjusting. Just avoid protein or keto pancake mixes for this recipe, as they tend to be more finicky when it comes to shaping and might not hold their heart form as well.

Options for Substitutions

Making these cute heart-shaped pancakes but missing something? Here are some easy swaps you can try:

• Pancake mix: If you’re out of pancake mix, you can make your own by combining 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1 tablespoon sugar. Just add an egg and 1 cup milk instead of water.
• Non-stick cooking spray: You can use butter or any cooking oil instead of non-stick spray. Just lightly grease your pan or griddle before each pancake.
• Chocolate chips: Feel free to swap chocolate chips with blueberries, banana slices, or other small fruit pieces. You can also use white chocolate chips, butterscotch chips, or skip them altogether.
• Breakfast syrup: No maple syrup? Try honey, agave nectar, or fruit jam thinned with a bit of warm water. You could also top with fresh fruit and whipped cream instead.
• Water: For richer pancakes, use milk instead of water. Plant-based milk like almond or oat milk works great too!

Watch Out for These Mistakes While Cooking

The biggest challenge when making heart-shaped pancakes is getting that perfect shape – using a squeeze bottle to pipe the batter gives you much more control than trying to free-pour from a measuring cup or ladle. Another common mistake is cooking these cute pancakes on too high heat, which can burn the outside while leaving the inside raw – keep your heat on medium-low and watch for small bubbles forming before flipping. Adding chocolate chips directly to the batter can make shaping tricky and lead to burning, so it’s better to sprinkle them onto the pancake after you’ve piped the heart shape but before the batter starts to set. For the fluffiest results, avoid overmixing your batter – a few small lumps are actually good, and let the batter rest for 5 minutes before cooking to allow the leavening agents to work their magic.

What to Serve With Heart Shaped Pancakes?

These sweet heart shaped pancakes are perfect for a special breakfast spread with all the classic morning favorites. Fresh berries like strawberries, raspberries, or blueberries add a pop of color and natural sweetness that pairs perfectly with the chocolate chips. I love setting up a little pancake bar with whipped cream, extra maple syrup, and some crispy bacon or breakfast sausage links on the side for that sweet-and-salty combo. For a complete breakfast, add some scrambled eggs and a glass of cold milk or hot coffee to round out the meal.

Storage Instructions

Keep Fresh: Let your heart-shaped pancakes cool completely, then place them in an airtight container with wax paper between each layer. They’ll stay good in the fridge for up to 3 days. This makes them perfect for busy mornings when you want something special but don’t have time to cook!

Freeze: These cute pancakes freeze really well! Once they’re completely cool, lay them flat on a baking sheet and freeze until solid (about 1 hour). Then transfer them to a freezer bag with wax paper between layers. They’ll keep for up to 2 months in the freezer.

Warm Up: To enjoy your stored pancakes, pop them in the microwave for 20-30 seconds if refrigerated, or about 1 minute if frozen. You can also warm them in a toaster for a slightly crispy edge. Add fresh syrup and chocolate chips just before serving for the best taste.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-12 g
• Fat: 20-25 g
• Carbohydrates: 140-160 g

Ingredients

• Non-stick cooking spray
• 1 cup pancake mix
• 1 cup water
• 1/2 cup small chocolate chips
• 10 tablespoons breakfast syrup

Step 1: Prepare the Pancake Batter

Start by whisking together the pancake mix and water in a large bowl until you achieve a smooth, lump-free consistency.

Be careful not to over-mix, as this can lead to tough pancakes.

Step 2: Heat the Pan

Spray a pan with cooking spray to prevent sticking, and place it over medium heat.

Allow the pan to heat thoroughly before adding the batter; this ensures even cooking and helps the pancakes develop a nice golden color.

Step 3: Cook the Pancake

Once the pan is hot, pour ⅓ cup of pancake batter into it.

Quickly sprinkle chocolate chips over the batter before the pancake is cooked through to ensure they settle beautifully into the pancake.

Let the pancake cook until the edges begin to set and bubbles form on the surface.

Step 4: Flip and Finish Cooking

When the pancake’s edges are firm and bubbles have formed, carefully flip the pancake over using a spatula.

Let the other side cook until it is nicely browned, which ensures the pancake is fully cooked and the chocolate chips inside are melting.

Step 5: Serve the Pancake

Once cooked, flip the pancake back over so the chocolate chips are facing up.

Transfer the pancake to a plate and drizzle with 2 tablespoons of maple syrup for a delightful finishing touch.

Serve immediately while warm and enjoy!