Description
These Valentine Pancakes are so easy to make and the kids can cut out the hearts. Top them with fresh fruit and whipped cream for a scrumptious breakfast.
Ingredients
Units
Scale
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- 2 1/4 cups full fat buttermilk
- 1 tablespoon canola oil
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- Add the flour, baking powder, baking soda and granulated sugar to a large bowl, and whisk to combine. Set aside.
- In a medium bowl, or 2 cup liquid measuring cup, whisk together the buttermilk, oil, egg and vanilla.
- Pour the wet mixture into the dry ingredients and whisk until everything is combined. Don’t worry if there are a few small lumps. Allow the batter to rest while you preheat a griddle.
- Brush some butter onto a hot griddle. Using a 1/2 cup cookie scoop or measuring cup, pour 1/2 cup of batter for each pancake onto the hot griddle. Cook until you see bubbles forming on the tops, and flip pancakes over. Cook until the underside is golden brown, butter the tops, and transfer to platter.
- Using a large heart shaped cookie cutter, cut out hearts with each pancake. I like to use a metal cookie cutter. However, plastic will work too. Here’s what I do. I cut out large hearts first. Then I cut smaller hearts with the pancake that’s leftover from around the large heart. You can do them however you prefer. I save any scraps to feed to my nightly visitor, Ozzy the possum. You can feed yours to your pet possum or your husband. Ha!
- To serve, top them with fresh whipped cream and fresh fruit. See post above for how to whip up the cream.