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heart shaped pancakes with strawberry sauce

Heart Shaped Chocolate Chip Sourdough Pancakes

These heart shaped chocolate chip sourdough pancakes are perfect for that special Valentine’s Day or birthday breakfast.  The tangy flavor of the sourdough combined with the chocolate chips are delicious when covered with a strawberry topping.  These light and fluffy homemade sourdough pancakes remind me of Krusteaz pancakes.  I looked for a long time to find the best pancake recipe that didn’t produce “flat” pancakes, and yet was still made with plenty of sourdough discard and fully fermented.  After tweaking this recipe a bit, it has become our favorite from-scratch sourdough pancake recipe.
Prep Time 15 minutes
Cook Time 20 minutes
Serving Size 18 Pancakes

Ingredients

  • 3 cups unbleached all purpose flour
  • 3 Tbl. sugar or other sweetener
  • 1 ½ teaspoon salt
  • 3 teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 ½ cups sourdough discard
  • 2 ¼ cups buttermilk
  • 3 eggs
  • 3 Tbl. fat melted butter, beef tallow, or coconut oil
  • 3 Tbl. vanilla
  • 1 cup chocolate chips

Instructions

  • Mix together all the dry ingredients in a large bowl. Then add in all the wet ingredients including the chocolate chips right on top.  Stir well using a danish whisk.  
  • Cover and let the batter ferment at room temperature overnight, OR bake right away.  Leaving it set overnight will give you all the long fermentation health benefits from the sourdough.
  • When ready to cook the pancakes, heat a large cast iron skillet over medium-low heat.  You can also use more than one skillet to get these cooked faster if you’re in a hurry.
  • Add butter to the skillet.
  • Place heart shaped molds or cookie cutters in the skillet.
  • Pour a ladle full of the pancake batter inside of the mold.
  • Let each pancake cook until the bubbles start popping on top and the edges are set.
  • Unclip the bottom of each foil mold and carefully remove the mold.  Pro tip: use the clothespin to grap the hot foil and pull it off the pancake.  That way you won’t burn your fingers.
  • Then gently flip the pancake with a spatula.
  • Cook for another 2-3 minutes until golden brown on both sides.
  • Transfer to a platter and top with your favorite pancake toppings.
  • Store leftovers in a ziplock bag in the refrigerator for up to one week.

Notes

How To Make Heart Shaped Molds Out Of Tin Foil

If you’re like me, you don’t have a whole bunch of large heart cookie cutters lying around.  So I just make my own heart shaped molds out of tin foil.  You’ll need a piece of foil about 12” long.  The longer it is the bigger your heart pancake mold will be.  Make a 1 inch fold on the long edge of the foil.  Continue folding the foil over itself until you have a stiff 1 inch piece of foil.  Fold it in half and crease it with the fold facing you.  Hold the folded crease with one hand, and bend the two sides around so they touch on the bottom and form the shape of a heart.  Clip it together on the bottom with a wooden clothespin.  Adjust the mold necessary so it makes the perfect outline of a heart.  You can easily make several of these so you can cook several heart shaped pancakes at a time.