Description
Delight in these colorful and fun Rainbow Sprinkle Heart Pancakes, perfect for a festive breakfast or brunch. Fluffy, tender pancakes studded with vibrant rainbow sprinkles are cooked in charming heart shapes, making them an ideal treat to brighten anyone’s morning. Served warm with syrup or whipped cream, they’re sure to be a hit with both kids and adults.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Other
- 1/4 cup rainbow sprinkles
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
- Combine and Add Sprinkles: Pour the wet ingredients into the dry, stirring gently until just combined to avoid overmixing. Fold in the rainbow sprinkles carefully.
- Heat Pan: Preheat a griddle or frying pan over medium heat, lightly greasing if necessary to prevent sticking.
- Form Pancakes: Place a heart-shaped pancake mold on the griddle and pour batter inside until it fills approximately halfway.
- Cook First Side: Cook until bubbles begin to form and pop on the surface of the pancake, indicating it’s ready to flip.
- Flip and Cook Second Side: Carefully flip the pancake using a spatula and cook until the other side is golden brown and cooked through.
- Repeat and Serve: Repeat the process with remaining batter. Serve the pancakes warm, topped with syrup, whipped cream, or your favorite toppings.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- If you don’t have a heart-shaped mold, freeform pancakes work great too.
- Use a non-stick pan or skillet for easier flipping.
- Adjust the heat as needed to prevent burning and ensure even cooking.
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
