In need of an idea for Valentine’s Day breakfast? These double chocolate pancakes can easily be made into heart shaped pancakes for the day of love, or any other reason for celebration!
This post is sponsored by Williams Sonoma Canada. All thoughts and opinions expressed in this post are my own. Thank you for supporting the brands and products that make Love In My Oven possible.
It’s almost Valentine’s Day! ❤
And Family Day, here in Alberta and other parts of Canada. I just LOVE that there is a holiday specifically meant for families to enjoy together. It may be a little tricky this year, considering the weather lately is RIDICULOUSLY cold.
We’re clearly not going to be going out for dinner (not that we usually ever do) but in place of that, I plan on making the day super special for my kiddos – and my hubby. I’ll be starting that off with breakfast!
I’ve been seeing some epic breakfast boards floating around on social media over the past year and I had been wanting to create one for myself!! It’s such a fun idea!! Find a big, beautiful board (I adore this giant heart-shaped board from Williams Sonoma Canada) and then load it up with all sorts of goodies!
Marshmallows and chocolates may not be a typical breakfast food for you, but why not make things a little extra special this weekend!? My double chocolate heart shaped pancakes will help you do just that!
How do you make these double chocolate heart shaped pancakes?
These pancakes are easy peasy to make! Plus they’re so fun! All you need is a heart-shaped cookie cutter – ideally a few of the same size – but just one will do!
Start by making the pancake batter. The pancake batter is pretty standard. I almost always use buttermilk in my pancakes and waffles. Huge fan! You can make your own buttermilk but I prefer the store-bought kind. It’s so thick and wonderful!
You’ll be mixing everything up like it’s plain pancakes, but then dividing up the batter and adding cocoa to one (and chocolate chips)!
To create the middle “plain” hearts for the pancakes, spray the inside of your cookie cutter with nonstick spray and place it on a heated griddle. Add a tablespoon of batter and spread it around gently to fill up the cutter. Cook for a couple of minutes, then flip the cutter over, remove the heart and cook the other side for another minute. Repeat until you’ve used up all the non-chocolate batter!
For the chocolate pancakes, cook as usual! Use about 1/4 – 1/3 cup of batter. Once cooked on both sides, remove to a plate and then use the same sized heart-shaped cutter to remove a heart from the middle of the chocolate pancake. Then place a plain heart inside, instead!
How many pancakes does this recipe make?
It depends a bit on the size of your cookie cutter, but if yours is about the same size as mine, you’ll end up with about 8 full chocolate pancakes, along with a bunch of mini hearts. The mini hearts were actually a favorite of my 2 year old! Especially having the option to have both chocolate and non-chocolate pancakes! Fun!
What do you serve double chocolate heart shaped pancakes with?
Since we’re going all in on the chocolate, add some mini marshmallows to the board, along with chocolate, berries and some Nutella. Obviously, you need the maple syrup too! You could also whip up a strawberry butter to go on the pancakes too. It would be delicious!
However you spend the day of love (or Family Day) I hope you get to spend it with your loved ones.
In need of an idea for Valentine’s Day breakfast? These double chocolate pancakes can easily be made into heart shaped pancakes for the day of love!
- 1 3/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tsp baking soda
- 2 tbsp sugar
- 2 eggs
- 1/4 cup honey
- 3 tbsp unsalted butter, melted + extra for greasing the pan
- 2 cups buttermilk, divided*
- 1 tsp pure vanilla extract
- 3 tbsp cocoa powder
- 1/2 cup chocolate chips
- Preheat a pancake griddle or pan to medium heat. In one large mixing bowl, sift together the flour, baking powder, salt, baking soda and sugar. In another bowl, whisk together the eggs and honey. Add the butter, followed by 1 3/4 cups of buttermilk and vanilla extract, whisking to combine. Reserve 1 1/2 cups of batter in a separate bowl, then add the cocoa powder and remaining buttermilk. Stir to combine, then add the chocolate chips.
- Grease the pancake griddle or skillet with butter, then spray the inside of a heart-shaped cutter with non-stick spray. Place the cutter down on the griddle, then add a tbsp of the plain batter to the inside of the heart, spreading it around a bit with a spoon. Cook for a couple of minutes, then clip the cutter over and release it from the heart, cooking the other side of the heart for an additional minute. Repeat with remaining plain batter. Set the hearts aside.
- Using 1/4 or 1/3 cup measuring cup, scoop some of the chocolate batter on to the griddle and cook the chocolate pancakes for a few minutes on one side, before flipping and cooking for an additional minute on the other side. Once the pancakes are cooked, remove them to a cutting board or plate, and using the same heart-shaped cutter you used for the plain hearts, cut a heart shape out of the center of each of the chocolate pancakes. Remove the middle, then swap it for a plain colored heart to create the multi-colored effect. Serve the pancakes immediately with maple syrup!
Leftover pancakes can be stored in an airtight container at room temperature for 2-3 days, in the fridge for 3-4 days or in the freezer for up to 2 months.
*I prefer store-bought buttermilk, but you can certainly make your own with great results! Add 2 tbsp of vinegar or lemon juice to 2 cups of milk and stir to combine. Allow the mixture to sit for 10 minutes before using in a recipe.
- Category: breakfast
- Method: stovetop
- Cuisine: american
Keywords: double chocolate pancakes // heart pancakes // double chocolate pancakes