Heart-Shaped Whole-Wheat Pancake

Heart-Shaped Whole-Wheat Pancake

Heart-Shaped Whole-Wheat Pancake

Ellie Krieger
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4


  • ¾ cup all-purpose flour
  • ¾ cup whole-wheat flour
  • tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • 1 cup low-fat buttermilk
  • ½ cup non-fat milk
  • 1 tbsp honey
  • ¼ tsp vanilla
  • Strawberry sauce, recipe follows
  • Confetioners' sugar, optional

Strawberry sauce

  • 16 ounces strawberries, fresh or frozen (unsweetened, thawed)
  • 1 tsp lemon juice
  • 2 tbsp maple syrup


  • Preheat oven to 200 degrees F. Preheat a large nonstick griddle or skillet over a medium-low flame.
  • In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla.
  • Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.
  • Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready. When all the pancakes are ready, cut them into heart shapes with a heart shaped cookie cutter. Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top and sprinkle with confectioners' sugar, if using.
  • Puree strawberries to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.


Nutritional Analysis Perserving

Calories: 306 calorie
Total Fat: 4 grams
Saturated Fat: 1 grams 
Cholesterol: 96 miligrams
Sodium: 628 miligrams
Carbohydrates: 56 grams
Dietary Fiber: 5 grams
Protein: 12 grams
Sugar: 21 grams
Keyword Heart-Shaped Whole-Wheat Pancake


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