Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Add food coloring if desired.
- Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Do not overmix; a few lumps are okay.
- Heat a griddle or frying pan over medium heat. Grease lightly with cooking spray or butter.
- For heart shapes using cookie cutters: Pour pancake batter onto the hot griddle. Place a heart-shaped cookie cutter into the batter, ensuring it touches the griddle. Cook briefly, then gently remove the cookie cutter with tongs.
- For freehand heart shapes: Pour pancake batter onto the hot griddle. Using a spoon or squeeze bottle, carefully create a heart shape.
- Cook the pancakes for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles form and edges look set.
- Serve immediately with your favorite toppings like maple syrup, whipped cream, fresh berries, or chocolate chips.
Notes
Make sure your baking powder is fresh for fluffy pancakes. Avoid overmixing the batter. Reduce heat if pancakes are burning. Ensure the griddle is properly greased to prevent sticking. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, toaster, or skillet. For chocolate pancakes, add 1 tablespoon of cocoa powder to the dry ingredients. For berry pancakes, fold fresh blueberries, raspberries, or strawberries into the batter before cooking. For cinnamon swirl pancakes, swirl a mixture of 1 tablespoon cinnamon and 1 tablespoon sugar into the batter on the griddle before cooking. For lemon zest pancakes, add the zest of one lemon to the batter.