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
Scale
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
