If you’re looking to add a little extra love to your breakfast, I’ve got just the thing for you: this Heart Shaped Chocolate Chip Pancakes Recipe is such a sweet way to start your day! I absolutely love how these fluffy, chocolate-speckled pancakes not only taste amazing but also bring a smile with their adorable heart shape. Whether you’re making them for a special someone or just treating yourself, stick around because I’m sharing all the tips and tricks to get these perfect every time.
Why You’ll Love This Recipe
- Adorable and Fun: The heart shapes make breakfast feel like a celebration, perfect for holidays or whenever you want some extra joy.
- Simple Ingredients: You likely have everything on hand already, and the applesauce adds a lovely moistness without any fuss.
- Perfectly Fluffy: Thanks to the baking powder and buttermilk combo, these pancakes come out light but rich every time.
- Chocolatey Goodness: Mini chocolate chips throughout keep each bite delightfully sweet without overwhelming.
Ingredients You’ll Need
All these ingredients work so well together, giving you that classic pancake flavor with a little special twist. When shopping, look for fresh buttermilk and good-quality chocolate chips — they really make a difference!
- All-purpose flour: This is your pancake base — I always sift to keep it light and avoid lumps.
- Baking soda: Helps your pancakes rise beautifully, but just a touch is enough.
- Baking powder: Adds that extra fluffiness you want in a really good pancake.
- Sea salt: Enhances the flavor — don’t skip it, even in sweet batter.
- Cane sugar: Just enough sweetness; brown sugar works too if you want a bit of caramel undertone.
- Unsweetened applesauce: This is my secret for moist pancakes without extra oil or butter.
- Buttermilk: Gives a slight tang and tenderness; if you don’t have it, you can make a substitute with milk and lemon juice.
- Canola oil or butter: Keeps the batter rich and helps with browning.
- Mini chocolate chips: Tiny pockets of melty chocolate that spread evenly — I love these over regular chips for pancakes.
Variations
I like to mix things up depending on the occasion or who I’m cooking for. This Heart Shaped Chocolate Chip Pancakes Recipe is super versatile—you can easily add your own twist to make it even more special or allergen-friendly!
- Gluten-Free: I swapped all-purpose flour for a gluten-free blend once with great results—just add a teaspoon of xanthan gum for the best texture.
- Vegan-Friendly: I’ve replaced the buttermilk with almond milk plus a splash of apple cider vinegar, and used coconut oil instead of butter with success.
- Fruit Boost: Adding fresh berries alongside the chocolate chips keeps everyone happy with bursts of tartness and sweetness.
- Nutty Touch: A sprinkle of chopped walnuts or pecans adds a lovely crunch and depth of flavor.
How to Make Heart Shaped Chocolate Chip Pancakes Recipe
Step 1: Prep Your Batter with Care
Start by whisking together all your dry ingredients—flour, baking soda, baking powder, sea salt, and sugar. I usually sift them into a large bowl to make sure everything’s even and lump-free. Then make a little well in the center and pour in the applesauce, buttermilk, and oil. Stir everything gently just until it’s moistened; don’t overmix or your pancakes might turn out tough. The batter will be thick, which is exactly what you want for heart-shaped molds.
Step 2: Add Those Chocolate Chips
Fold in the mini chocolate chips carefully so they’re evenly spread without breaking down the batter’s structure. I find that folding gently helps keep the chips intact for those gooey pockets of chocolate when you bite in.
Step 3: Grease Up Your Pan and Cookie Cutter
Lightly spray your griddle or skillet and the inside of your heart-shaped cookie cutter with cooking spray to prevent sticking—this is a game changer! Heat everything on medium-low to get a nice, even cook without burning.
Step 4: Form and Cook Your Hearts
Place the cookie cutter on your heated griddle, spoon the thick batter inside the mold, and spread it gently to fill the edges. Cook for 1 to 2 minutes, then remove the cookie cutter carefully—your pancake keeps its perfect heart shape! Let it cook another couple of minutes until the bottom is golden, then flip it. Since the batter is thick, look for golden edges as your cue to flip rather than bubbles. Cook until done and move the pancake to a baking sheet in a warm oven to keep cozy while you finish the batch.
Step 5: Repeat and Enjoy!
Repeat this process with the remaining batter, and serve your heart-shaped pancakes warm. I often make a stack and drizzle maple syrup on top, but they’re wonderful on their own, too.
Pro Tips for Making Heart Shaped Chocolate Chip Pancakes Recipe
- Use a Nonstick Griddle: It makes flipping and shaping easier—plus less sticking and mess.
- Don’t Overmix: I learned this the hard way; keep it light and gentle for tender pancakes.
- Keep Warm in Oven: Placing finished pancakes on a baking sheet in a warm oven (about 200°F) helps keep them fluffy while you finish cooking the rest.
- Spray Cookie Cutter Lightly: Prevents batter from sticking and keeps the heart shape crisp and clean.
How to Serve Heart Shaped Chocolate Chip Pancakes Recipe
Garnishes
I’m a sucker for a simple topping of pure maple syrup, but I also love adding fresh strawberries or raspberries for a pop of color and a tart contrast to the sweet chocolate. A dusting of powdered sugar really amps up the presentation too, especially if you’re making these to impress.
Side Dishes
These pancakes pair beautifully with crispy bacon or breakfast sausage for a savory balance. For a lighter side, some whipped Greek yogurt or cottage cheese with honey is lovely. My kids adore a glass of cold milk alongside—classic combo every time!
Creative Ways to Present
For Valentine’s Day or anniversaries, I like to stack these heart-shaped pancakes, layering whipped cream and fresh strawberries between them like a pancake cake. You can even drizzle warm chocolate or caramel sauce for an extra indulgent touch. It’s a fun way to turn breakfast into an event.
Make Ahead and Storage
Storing Leftovers
I always store leftover pancakes in an airtight container in the fridge since they contain dairy. Wrapped well, they keep fresh for 2 to 3 days and reheat beautifully if you want a quick breakfast the next morning.
Freezing
Freezing works like a charm here! Just lay pancakes flat on a baking sheet to freeze individually, then transfer them to a freezer bag. They last up to a month this way and come back to life with a few minutes in the toaster or microwave.
Reheating
I usually reheat refrigerated or thawed pancakes in a toaster oven or regular oven at low heat to keep them fluffy—microwave can make them a bit rubbery if you’re not careful. A quick 3-5 minutes is all you need to warm them through without drying out.
FAQs
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Can I use regular chocolate chips instead of mini chips?
Yes, you can use regular chocolate chips, but mini chocolate chips distribute more evenly throughout the batter and melt more quickly, giving you little bursts of chocolate in every bite without making the pancakes soggy or too heavy.
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What if I don’t have a heart-shaped cookie cutter?
No worries! You can use any sturdy cookie cutter shape you like or even freehand scoop batter into shapes using a spoon—it won’t be quite as perfect, but still delicious and charming.
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How do I know when to flip these thick pancakes?
Because the batter is thick, you might not see bubbles like with thinner pancakes. Instead, look for the edges turning golden brown and the bottom to become firm. When it lifts easily from the pan and looks golden, it’s time to flip.
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Can I make this recipe dairy-free?
Absolutely! Substitute the buttermilk with a dairy-free milk (like almond or oat milk) plus a tablespoon of vinegar or lemon juice to mimic the acidity. Use coconut oil or a dairy-free margarine instead of butter or canola oil.
Final Thoughts
This Heart Shaped Chocolate Chip Pancakes Recipe has become one of my favorites to make when I want to add a little extra love to our mornings. I love how the chocolate chips melt just right and the pancakes stay tender and fluffy, while the heart shape makes it feel so special without being complicated. I hope you enjoy making this as much as I do—and trust me, whether it’s a weekend brunch or a surprise breakfast, these will bring smiles all around the table!
Print
Heart Shaped Chocolate Chip Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully fluffy heart-shaped pancakes studded with mini chocolate chips, perfect for a special breakfast or brunch. These pancakes combine a tender, thick batter with the fun of shaping and the sweetness of chocolate, creating a charming and delicious start to any day.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 2 tablespoons cane sugar
Wet Ingredients
- 1/4 cup unsweetened applesauce
- 3/4 cup buttermilk
- 3 tablespoons canola oil or butter
Add-ins
- 1 cup mini chocolate chips
Instructions
- Mix Dry Ingredients: In a large bowl, whisk or sift together the all-purpose flour, baking soda, baking powder, sea salt, and cane sugar to ensure even distribution and remove any lumps.
- Create a Well: Using a spoon, make a depression or well in the center of the dry ingredients to prepare for adding the wet ingredients.
- Add Wet Ingredients: Pour the unsweetened applesauce, buttermilk, and canola oil into the well created in the dry mixture.
- Combine Batter: Stir the ingredients together just until everything is moistened; the batter should be thick but mixed. Avoid overmixing to keep pancakes fluffy.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter ensuring even distribution without breaking the chips or deflating the batter.
- Prepare Cooking Surface: Lightly spray a griddle or skillet and the heart-shaped cookie cutter with cooking spray, then heat over medium-low heat.
- Shape Pancakes: Place the greased cookie cutter onto the heated griddle and spoon in the pancake batter, spreading it to the edges of the cookie cutter using the back of the spoon.
- Cook First Side: Allow the pancakes to cook for 1 to 2 minutes, then carefully remove the cookie cutter from the pancake.
- Flip and Cook Second Side: Cook the pancake an additional couple of minutes and then flip it gently. Continue cooking on low to medium heat until the edges turn golden brown and the pancake is cooked through.
- Keep Warm: As each pancake finishes cooking, place them on a covered baking sheet in a warm spot to keep them hot while you cook the remaining batter.
- Serve: Once all pancakes are done, serve warm with your favorite toppings like syrup, butter, or fresh fruit for a delicious breakfast experience.
Notes
- Because the batter is quite thick, it may not dimple as typical pancake batters do; cook by timing and visual cues of edges turning golden.
- Keep cooked pancakes warm in a slightly heated oven on a cookie sheet or pizza pan covered to maintain temperature and freshness before serving.
- Store leftover pancakes in an airtight container and refrigerate promptly since the recipe contains dairy (buttermilk) to maintain freshness and food safety.
Nutrition
- Serving Size: 1 pancake
- Calories: 160 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg
