Description
Delight in these charming heart-shaped pancakes studded with mini chocolate chips, perfect for a romantic breakfast or a fun brunch treat. Made with a thick, fluffy batter incorporating buttermilk and applesauce for moisture and tenderness, these pancakes are cooked on a griddle with the help of a cookie cutter to achieve their adorable shape.
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
- Combine Dry Ingredients: Whisk or sift together the all-purpose flour, baking soda, baking powder, sea salt, and cane sugar in a large bowl until well mixed.
- Create Well: Use a spoon to make a depression or well in the center of the dry ingredients to prepare for the wet ingredients.
- Add Wet Ingredients: Pour the unsweetened applesauce, buttermilk, and canola oil (or melted butter) into the well you created in the dry mix.
- Mix Batter: Stir all ingredients together gently just until moistened; the batter will be thick and slightly lumpy, which is perfect for fluffy pancakes.
- Fold in Chocolate Chips: Carefully fold the mini chocolate chips into the batter without overmixing to evenly distribute them.
- Prep Cooking Surface: Lightly spray your griddle or skillet and the heart-shaped cookie cutter with cooking spray, then heat the griddle on medium-low.
- Form Pancakes: Place the greased cookie cutter on the hot griddle, spoon batter into the cutter, and spread the batter evenly to the edges to create heart shapes.
- Cook First Side: Let the pancake cook for 1 to 2 minutes until it sets and then carefully remove the cookie cutter.
- Cook Second Side: Continue cooking the pancake for another 2 to 3 minutes, flipping carefully. Cook on low to medium heat until the edges turn golden brown and pancake is cooked through.
- Keep Warm: Transfer cooked pancakes to a covered baking sheet placed in a warm spot or slightly heated oven to keep warm while cooking the rest.
- Serve Warm: Once all pancakes are cooked, serve them immediately while warm to enjoy the best texture and flavor.
Notes
- Unlike traditional pancakes that dimple when ready to flip, this thick batter may not dimple; cook for about 1-2 minutes before flipping.
- Keep cooked pancakes warm in a slightly heated oven on a cookie sheet until all are ready to serve.
- Store leftover pancakes in an airtight container and refrigerate promptly due to the milk content.
- Reheat leftovers gently in the microwave or on a skillet to preserve their texture.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 5g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
