Is love in the air? Or is it a super cute pink dragon with wings? Either way, I’m into it!

Today I’m so excited to share this pink, heart-shaped, dragon fruit pancakes recipe, just in time for Valentine’s Day!

Dragon Fruit Pancakes

Where to Find the Mold for Heart-Shaped Pancakes

There are a few options for heart-shaped pancake molds, but I chose this one because it is made from a harmless material – stainless steel. (This is an affiliate link. As an Amazon Associate, I earn from qualifying purchases.)

I don’t recommend buying a non-stick heart mold, because non-stick cookware is typically made with harmful chemicals! To prevent the pancake batter from sticking to the heart-shaped mold, simply grease it up with butter!

Dragon Fruit Pancakes Ingredients

For optimal health and flavor, use only organic ingredients with no unnecessary chemical preservatives! Your body and the planet will thank you!

Pink Pancakes Ingredients

1 3/4 cups of buttermilk
1/2 cup of regular milk
1 egg
1/4 cup of butter
2 tsp pure vanilla extract
1/4 cup of sugar
1 1/2 cups of flour
1/2 cup of dragon fruit powder. Try this organic dragon fruit powder I found on Amazon. It’s delicious! (This is an affiliate link. As an Amazon Associate, I earn from qualifying purchases.)
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Maple syrup (Optional. You may not want it because the whipped cream is sweet enough!)

Pink Whipped Cream Ingredients

1 cup of cold heavy whipping cream
2 tbs powdered sugar
1 tbs dragon fruit powder
1/2 tsp vanilla extract

How to Make Heart-Shaped Dragon Fruit Pancakes

Mix the heavy whipping cream, powdered sugar, dragon fruit powder, and vanilla extract on high speed for 1-2 minutes, until stiff peaks form. (I used my little Ninja mixer.) If overmixed, the cream will look lumpy. To fix it, simply add a little more cream and stir it in by hand.
Put the whipped cream in an icing bag and set it aside in the refrigerator. (You don’t have to have an icing bag. It just makes the cream look more decorative.)
Mix all of the dry pancake ingredients in a large bowl and set aside.
On low to medium-low heat, melt the butter in the pan you plan to use for cooking the pancakes. You may remove the pan from the heat while you are mixing the ingredients so the butter won’t burn, but leave the burner on.
When the butter is melted, pour it into a new mixing bowl, separate from the dry ingredients, and mix all the wet ingredients in with the butter.
Mix the wet and dry pancake ingredients with a whisk.
Set the buttered pan back on the warm burner and let it get warm on low to medium-low heat. I used heat setting 2.
Grease the insides of the heart-shaped pancake mold with butter, set it in the buttered pan and pour pancake batter into the heart, halfway up the sides. The batter will rise as it cooks!
You’ll know the pancake is ready to flip when you see small bubbles forming at the top of the batter. Gently remove the heart and carefully flip the pancake.
To decorate, take the pink whipped cream from the refrigerator and have fun making whatever shapes and patterns you like!

Thanks for Reading!

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