Valentine’s Day themed semi-homemade breakfast idea! These are heart-shaped pancakes topped with powdered sugar, a swirl of pink whipped cream and heart-shaped strawberries. Perfect for kids and adults!
Satisfy your craving for pancakes with this super simple recipe. I used the fabulously tasty Krusteaz buttermilk pancake mix, and added a semi-homemade touch by whipping up some pink whipped topping. It seriously doesn’t get any simpler than this, and it’s a great way to spread out the Valentine’s Day festivities a little longer. I also loved the addition of fresh strawberries for the extra sprinkle of color. No need to wait for the weekend for this one. It’s so easy you could do it on a weekday. Better yet, prepare the whipped topping the night before and pull it from the fridge in the morning to add to your no-syrup-needed, Krusteaz, Strawberry Shortcake Pancakes.
PrintStrawberry Shortcake Pancakes
Ingredients
- 1 box Krusteaz pancake mix
- Heart cookie cutters- small, medium, and large
- Powdered sugar for dusting + 1/2 c powdered sugar for whipped cream
- 1 1/4 c heavy cream
- 1 tsp vanilla
- Pink food coloring
- Strawberries
Instructions
- Prepare the Krusteaz pancake mix as directed on the box.
- Slice the strawberries and then cut them into heart shapes with the mini cookie cutter and set aside.
- To make the whipped cream, beat the heavy cream until you see bubbles. Add in the powdered sugar, vanilla, and pink coloring. Beat until stiff peaks form and set aside.
- Spray or butter a skillet on medium-low heat. Place the heart cookie cutters (medium and large) in the pan and spray with cooking spray.
- Pour the batter into each cutter filling only 1/4 to 1/3 of the way, depending on how thick you like your pancakes.
- When the pancakes start to bubble, take off the cookie cutter and flip the pancake. Cook for an additional 1-2 minutes or until fully cooked.
- Repeat with the rest of the batter.
- Top with a dusting of powdered sugar, swirls of whipped cream, and strawberries.
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