Valentine's Day Pancakes
Festive Valentine's Day Pancakes made from scratch
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 335kcal
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 2 tablespoon white sugar
- ¼ teaspoon salt
- 1 ¼ cups milk
- 1 teaspoon vanilla extract
- Red or Pink food coloring
- 3 tablespoons butter melted
- 1 egg
Whisk together the flour, salt, baking powder, and sugar in a large bowl.
In a separate bowl, whisk the milk, butter, food coloring, egg and vanilla extract.Whisk the milk mixture into the dry ingredients until no lumps are left.
Heat your griddle or frying pan to medium low heat setting and spray with nonstick spray.
Pour about ¼ cup of batter into your prepared pan and cook until the edges are dry and little bubbles start to form, then flip and cook the other side.
Serve the pancakes immediately.
Variations/Substitutions for this fun valentine's day breakfast
Want to make these pancakes extra festive? Use a heart-shaped cookie cutter to make these heart shaped pancakes.
Don't want to use artificial food color in your pancakes? Simply omit the food coloring
Don't want to make the pancakes from scratch? Simply use your favorite storebought pancake mix.
Want dairy free pancakes? Use your favorite non-dairy milk and swap the butter for vegetable oil.
Storage
These valentine’s day treats will keep in the freezer for upto 1 month. Once you've cooked the pancakes, allow them to cool completely. Layer the pancakes between sheets of waxed paper and place inside a reusable freezer bag.
When it's time to reheat your frozen pancakes, place your pancakes in the toaster and heat until warm.
Serving: 2pancakes | Calories: 335kcal | Carbohydrates: 46g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 630mg | Potassium: 185mg | Fiber: 1g | Sugar: 10g | Vitamin A: 445IU | Calcium: 315mg | Iron: 3mg