Description
Delight in these charming Rainbow Sprinkle Heart Pancakes, perfect for making breakfast extra special. Fluffy pancakes are studded with colorful rainbow sprinkles and cooked in heart shapes to add a fun and festive touch to your morning meal. Ready in just 25 minutes, this recipe serves four and can be topped with syrup or whipped cream for a delicious start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Add-ins
- 1/4 cup rainbow sprinkles
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt, ensuring they are evenly combined to create the pancake base.
- Combine Wet Ingredients: In a separate bowl, mix the milk, large egg, melted unsalted butter, and vanilla extract thoroughly until smooth and homogeneous.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined; be careful to not overmix. Then, fold in the rainbow sprinkles to distribute evenly throughout the batter.
- Preheat Cooking Surface: Heat a griddle or frying pan over medium heat and lightly grease it if necessary to prevent sticking.
- Shape Pancakes: Place a heart-shaped pancake mold onto the heated griddle. Pour batter into the mold, filling it halfway to allow room for rising.
- Cook First Side: Cook the pancake until bubbles start forming on the surface and the edges look set, indicating it’s ready to flip.
- Flip and Finish Cooking: Carefully remove the mold and flip the pancake, cooking the second side until it is golden brown and fully cooked through.
- Serve: Repeat the process with the remaining batter. Serve the heart-shaped pancakes warm, topped with syrup or whipped cream as desired.
Notes
- Do not overmix the batter; a few lumps are okay to keep pancakes fluffy.
- If you don’t have a heart-shaped mold, you can gently free-form the shape with a spoon, though the mold ensures consistent heart shapes.
- Use a non-stick pan or griddle for easier flipping and less grease requirement.
- For dairy-free or vegan options, substitute milk with plant-based milk and egg with a flax egg.
- Serve immediately for best texture or keep warm in a low oven until all pancakes are cooked.
