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Heart-shaped Whole-wheat Pancakes

  • Serves 4.


  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup nonfat milk
  • 1 Tablespoon honey
  • 1/4 teaspoon vanilla Berry Sauce, recipe follows
  • Confectioners’ sugar
  • Optional Berry Sauce:
  • 4 oz. each of strawberries, raspberries, and blueberries
  • 1 teaspoon lemon juice
  • 2 Tablespoons maple syrup



Preheat a large nonstick griddle or skillet over medium-low flame. In a medium bowl, whisk together flour, soda, and salt. Add eggs, milk, honey, and vanilla, stirring just until mixed. Pour mixture into skillet and flip pancake when the top is bubbling and is golden brown on the bottom. Then cook until the other side is golden brown. Place on an oven-proof plate and keep in oven on low heat 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 berry sauce onto each plate, place pancakes on top, and sprinkle with confectioners’ sugar if desired.

Berry Sauce

Purée berries to a chunky purée. Heat in small saucepan over low heat until just warm. Stir in lemon juice and maple syrup.

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