Valentine Breakfast Pancakes (Printable)
Heart-shaped fluffy pancakes topped with sweet strawberries, whipped cream, and maple syrup for a special morning.
# Ingredient List:
→ Pancake Batter
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 1/4 cups buttermilk, room temperature
07 - 2 large eggs
08 - 3 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ Strawberry Topping
10 - 1 1/2 cups fresh strawberries, hulled and sliced
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon fresh lemon juice
→ To Serve
13 - Whipped cream
14 - Maple syrup
# How to Make:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a mixing bowl until thoroughly combined.
02 - In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth and emulsified.
03 - Pour wet ingredients into dry ingredients and fold gently until just combined. Stop mixing when small lumps remain; overworking will produce tough pancakes.
04 - Combine sliced strawberries with sugar and lemon juice in a small bowl. Set aside to release juices while preparing pancakes.
05 - Place a non-stick skillet or griddle over medium heat. Lightly coat surface with butter to prevent sticking.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet. Use a heart-shaped mold if desired. Cook until surface bubbles form and edges appear set, approximately 2 minutes. Flip and continue cooking for 1 to 2 minutes until golden brown and cooked through.
07 - Continue with remaining batter, adding butter to the skillet as needed between batches.
08 - Stack warm pancakes on plates. Top generously with macerated strawberries, whipped cream, and maple syrup.
# Helpful Tips:
01 -
- These pancakes are impossibly fluffy, thanks to buttermilk and the magic of not overmixing the batter
- The macerated strawberries turn ordinary breakfast into something that feels like it came from a restaurant
- They're ready in 30 minutes but make anyone who eats them feel like you spent all morning planning something special
02 -
- Room temperature ingredients matter more here than almost any other recipe. Cold ingredients make the butter seize and creates uneven pancakes
- The pan is too hot if the outside burns before the inside cooks. Too cool and they'll be pale and tough. Medium heat is your friend
- Letting the batter rest for 10 minutes before cooking makes a noticeable difference in fluffiness. The flour hydrates and relaxes
03 -
- Separate an egg and fold in the beaten white at the end for extra-airy pancakes. It's a restaurant trick that actually works
- A splash of almond extract instead of half the vanilla makes these taste like something from a bakery
- If your strawberries aren't very sweet, add an extra tablespoon of sugar to the maceration