Valentine Breakfast in Bed

There's something ridiculous and wonderful about standing in your pajamas at 7 AM, carefully pouring batter into a heart-shaped mold while your partner pretends to still be asleep. The first time I attempted Valentine's breakfast in bed, I burned three pancakes trying to get the shape right, and the smoke detector became our unexpected wake-up call. But watching someone's face light up at a slightly lopsided heart-shaped stack, covered in way too many berries, makes all the fuss worth it.

Last year I made these for my sister's birthday instead of Valentine's Day, and she texted me three days later asking for the recipe because her boyfriend kept mentioning them. Something about heart-shaped food makes everything feel more special, even on a random Tuesday.

Ingredients

• 1 cup all-purpose flour: The backbone of your pancake, giving structure without weighing it down
• 2 tbsp granulated sugar: Just enough sweetness to balance the tangy buttermilk
• 1 tsp baking powder: Essential for that lift and fluffiness we're all after
• 1/2 tsp baking soda: Works with the buttermilk's acidity to create extra rise
• 1/4 tsp salt: Enhances all the flavors and prevents the pancakes from tasting flat
• 3/4 cup buttermilk: The secret ingredient for tender, tangy, incredibly fluffy pancakes
• 1 large egg: Binds everything together and adds richness
• 2 tbsp unsalted butter, melted: More flavorful than oil and keeps pancakes tender
• 1 tsp pure vanilla extract: Pure vanilla makes a noticeable difference in flavor
• Fresh strawberries and raspberries: The classic Valentine colors and tart-sweet contrast
• Maple syrup and powdered sugar: The finishing touches that make it feel like a special occasion

Instructions

Whisk together your dry ingredients:

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt until well blended

Mix the wet ingredients separately:

In another bowl, whisk buttermilk, egg, melted butter, and vanilla until smooth

Combine gently:

Pour wet into dry and stir until just combined, leaving some lumps untouched

Heat your cooking surface:

Warm a nonstick skillet over medium heat and brush with melted butter

Shape and cook:

Using a heart-shaped mold, ladle 1/4 cup batter inside and cook for 2-3 minutes until bubbles form

Flip and finish:

Remove mold carefully, flip the pancake, and cook 1-2 more minutes until golden

Build your stacks:

Layer pancakes on plates and crown with berries, syrup, and a snowy dusting of powdered sugar

Save

My friend Sarah once made these without a mold and freehanded the hearts with a spoon, creating what she called abstract art pancakes. They may have looked like blobfish, but they disappeared just as quickly as the picture-perfect ones.

Making It Without Buttermilk

I've definitely found myself Valentine's morning without buttermilk, staring at an empty carton. The trick is to measure 3/4 cup regular milk and stir in 1 teaspoon lemon juice or white vinegar, then let it sit for five minutes. It won't be quite as thick as the real thing, but your pancakes will still have that lovely tang and tenderness.

Heart Shaping Secrets

The first time I used a metal mold, I forgot to grease it and ended up with a stuck mess that required surgical extraction. Spray or brush your mold with butter before each pancake, and don't pour batter all the way to the top or it'll overflow when it rises. If you're mold-free, pour batter in a V shape and use the back of your spoon to round the top curves into a heart.

Serving Style

Keep finished pancakes warm in a 200°F oven while you cook the rest, so everyone eats together. A small pitcher of extra warmed maple syrup on the side feels indulgent and thoughtful.

• Chocolate chips folded into the batter never hurt anyone
• Fresh mint leaves sprinkled on top add restaurant-style flair
• Pair with mimosas or strong coffee for the full experience

Save

Whether they're perfectly shaped or wonderfully imperfect, these pancakes carry love in every bite. That's what really matters.

Common Questions

→ How do I make the pancakes heart-shaped?

Use a heart-shaped mold on a heated nonstick skillet, ladle the batter inside, cook until bubbles form, then flip and cook until golden.

→ Can I substitute buttermilk in the batter?

Yes, replace buttermilk with milk mixed with lemon juice or vinegar for a similar tangy effect.

→ What toppings complement these pancakes?

Fresh strawberries and raspberries with a drizzle of maple syrup provide a natural sweetness and vibrant color.

→ How to prevent pancakes from sticking to the pan?

Brush the nonstick skillet with melted butter before pouring the batter to ensure easy flipping and golden crust.

→ Are there any dietary adjustments for allergens?

Use gluten-free flour for wheat allergies and plant-based milk with vegan butter to avoid dairy.