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Fluffy Heart-Shaped Pancakes Recipe with Easy Sweet Strawberry Syrup

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Delight in fluffy heart-shaped pancakes paired with a homemade sweet strawberry syrup that adds a fresh, fruity sweetness perfect for any special occasion or cozy morning.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 3 ½ teaspoons (14g) baking powder
  • 1 teaspoon (5g) granulated sugar
  • ½ teaspoon (3g) salt
  • 1 ¼ cups (300ml) whole milk (or dairy-free milk like oat milk)
  • 1 large egg, room temperature
  • 3 tablespoons (42g) unsalted butter, melted (plus extra for the pan)
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 cups (300g) fresh or frozen strawberries, hulled and halved
  • ⅓ cup (65g) granulated sugar (adjust to taste)
  • ½ cup (120ml) water
  • 1 teaspoon (5ml) lemon juice

Instructions

  1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 3 ½ teaspoons baking powder, 1 teaspoon sugar, and ½ teaspoon salt until well combined.
  2. In a separate bowl, beat 1 large egg, then add 1 ¼ cups milk, 3 tablespoons melted butter, and 1 teaspoon vanilla extract. Whisk until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently stir just until combined; a few lumps are okay.
  4. Heat a non-stick skillet or griddle over medium heat for 3-5 minutes and lightly grease with butter or oil.
  5. If using heart-shaped molds, place them on the skillet and pour batter inside each mold about ¾ full. If freehanding, pour about ¼ cup batter per pancake and shape gently.
  6. Cook pancakes for 2-3 minutes until bubbles form on the surface and edges look set.
  7. Remove molds if used, then flip pancakes carefully and cook for another 1-2 minutes until golden and cooked through.
  8. Keep cooked pancakes warm on a plate or in a low oven (200°F/90°C) while finishing the rest.
  9. To make the strawberry syrup, combine 2 cups strawberries, ⅓ cup sugar, and ½ cup water in a small saucepan and bring to a gentle boil over medium heat.
  10. Reduce heat and simmer for 10-12 minutes until strawberries are soft and syrup thickens slightly. Stir in 1 teaspoon lemon juice.
  11. Optionally puree the syrup with a blender for a smooth texture or leave chunky.
  12. Serve pancakes warm topped with the sweet strawberry syrup. Add butter or powdered sugar if desired.

Notes

Do not overmix the batter to keep pancakes fluffy; lumps are okay. Use fresh baking powder for best rise. Medium heat is key to avoid burning. Grease molds lightly and avoid moving batter once poured. The syrup can be made ahead and refrigerated for up to 3 days; warm before serving. Adjust sugar in syrup to taste. For gluten-free, use gluten-free flour blend and adjust milk as needed. For vegan, substitute egg with flax egg and use plant-based milk and coconut oil instead of butter.

Nutrition

Keywords: heart-shaped pancakes, fluffy pancakes, strawberry syrup, breakfast recipe, easy pancakes, sweet syrup, homemade syrup, kid-friendly breakfast

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