Fluffy Heart Pancakes with Raspberry Sauce (Soft, Light & Irresistible)

Ingredients

For the Pancakes

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup buttermilk (or milk + 1 tbsp lemon juice)
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract

For the Raspberry Sauce

• 1 cup fresh or frozen raspberries
• ¼ cup sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch + 1 tbsp water

For Serving

• Fresh raspberries
• Mint leaves
• Powdered sugar (optional)

Instructions

Step 1: Make the Raspberry Sauce

1. In a saucepan, combine raspberries, sugar, and lemon juice.
2. Cook over medium heat until berries break down (about 5 minutes).
3. Add cornstarch slurry and stir until thick and glossy.
4. Remove from heat and let cool slightly.

Step 2: Prepare Pancake Batter

1. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix buttermilk, egg, melted butter, and vanilla.
3. Combine wet and dry ingredients → mix until just combined (do not overmix).

Step 3: Cook Pancakes

1. Heat a non-stick pan over medium heat.
2. Lightly grease with butter.
3. Pour batter into heart shapes (use a mold or freehand).
4. Cook for 2–3 minutes until bubbles form.
5. Flip and cook another 1–2 minutes until golden.

Step 4: Assemble

1. Stack pancakes on a plate.
2. Spoon warm raspberry sauce generously over the top.
3. Garnish with fresh raspberries and mint.

Pro Tips (Perfect Pancakes Every Time)

• Do not overmix batter → keeps pancakes soft and fluffy
• Let batter rest 5–10 minutes → better texture
• Cook on medium heat → prevents burning outside, raw inside
• Use a squeeze bottle for perfect heart shapes

Serving Suggestions

• Best served warm
• Perfect for breakfast, brunch, or special occasions (like Valentine’s Day 💕)
• Pair with coffee, tea, or milk