Valentine Breakfast Pancakes Strawberries (Print Version)
Fluffy pancakes shaped like hearts topped with fresh strawberries and whipped cream for a special breakfast.
# What You'll Need:
→ Pancake Batter
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/4 cups milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted
08 - 1 teaspoon pure vanilla extract
→ Toppings and Garnishes
09 - 1 cup fresh strawberries, hulled and sliced
10 - 2 tablespoons powdered sugar
11 - 1 cup whipped cream
12 - Maple syrup for serving
13 - Additional butter for cooking
# How-To Steps:
01 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until thoroughly blended.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
03 - Pour wet ingredients into dry mixture and fold gently until just combined. Small lumps are acceptable—avoid overmixing for tender results.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly coat surface with butter to prevent sticking.
05 - Pour 1/4 cup batter per pancake onto skillet. Shape into hearts using the back of a spoon or place greased heart-shaped mold on surface and fill with batter.
06 - Cook until surface bubbles form and edges appear set, approximately 2 minutes.
07 - Flip pancakes and continue cooking 1–2 minutes until golden brown. Transfer to serving plates.
08 - Arrange sliced strawberries over pancakes, dust with powdered sugar, add whipped cream, and drizzle with maple syrup. Serve immediately while warm.
# Expert Tips:
01 -
- The fluffy texture comes from not overworking the batter, which I discovered after years of tough pancake disappointments
- These cook up in under 15 minutes, leaving more time for coffee and conversation than actual cooking
02 -
- Overmixing the batter creates tough pancakes, so stop when streaks of flour are still visible
- The batter thickens as it sits, so let it rest for a few minutes while your pan heats up
03 -
- Let the batter rest for 10 minutes before cooking, which allows the flour to fully hydrate and creates more tender results
- Real maple syrup makes a noticeable difference, but warm fruit preserves work beautifully too