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Festively decorated Valentine's Day pancakes with hearts and strawberries.

Valentine's Day Pancakes

Tender, heart-ready pancakes flavored with a hint of vanilla and strawberry, perfect for a romantic breakfast or celebratory brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 large eggs, room temperature
  • 1 1/2 cups buttermilk, stirred (or milk + lemon juice) 1 1/2 cups milk + 1 tbsp lemon juice can be used as a substitute.
  • 1/4 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped fresh strawberries or strawberry puree (optional) For a pink tint.
  • Red or pink food coloring (optional) A few drops.
For Cooking
  • Butter or oil for the griddle

Method
 

Preparation
  1. Measure dry and wet ingredients separately. If using fresh strawberries, chop finely or blitz into a puree. Preheat your griddle to medium heat.
  2. Combine wet and dry ingredients and let the batter rest for 5 minutes.
Make the Batter
  1. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  2. In a medium bowl, whisk the wet ingredients: eggs, buttermilk, melted butter, and vanilla. Gently fold the wet mixture into the dry until mostly combined, leaving a few lumps.
  3. Fold in the chopped strawberries or puree and food coloring if using.
Cook the Pancakes
  1. Lightly oil the griddle and bring to medium heat. Pour a small test pancake to check temperature.
  2. For each pancake, pour 1/4 cup of batter onto the griddle. Cook for 2-3 minutes per side until bubbles form and edges look set.
  3. Transfer pancakes to a warm rack while finishing the batch.
Serve
  1. Keep pancakes warm in the oven set to 200°F if cooking in batches. Serve warm with toppings.

Notes

For extra fluffy pancakes, separate the eggs and fold in beaten whites last. Customize flavors by adding cocoa or trying different milk substitutes. Refrigerate leftovers in an airtight container for up to 3 days.