Pink Beet Pancakes
These Pink Beet Pancakes are naturally vibrant, soft, and fluffy breakfast pancakes made with real beet puree—no artificial food coloring needed. Lightly sweet with a tender texture, this colorful pancake recipe is perfect for fun weekend brunches, kid-friendly breakfasts, or special occasions.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- ½ cup beet puree from cooked beets
- 1 large egg
- 1 tablespoon melted butter or oil
- ½ teaspoon vanilla extract
- Optional Add-Ins:
- ½ teaspoon cinnamon
- Squeeze of lemon juice
- Extra vanilla extract
Instructions
- Prep
- Cook beets (roast or boil) until soft, then blend into a smooth puree.
- Let puree cool before using.
- Preheat a nonstick skillet over medium heat.
- Lightly grease skillet with butter or oil.
- Mix Dry Ingredients
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients
- In a separate bowl, whisk milk, beet puree, egg, melted butter (or oil), and vanilla.
- Combine Batter
- Pour wet ingredients into dry ingredients.
- Stir gently until just combined.
- Do not overmix—small lumps are fine.
- Cook Pancakes
- Scoop about ¼ cup batter onto heated skillet.
- Cook 2–3 minutes, until bubbles form on the surface.
- Flip and cook another 1–2 minutes, until lightly golden and cooked through.
- Repeat with remaining batter.
- Serve
- Serve warm with maple syrup, berries, yogurt, or powdered sugar.
Notes
- Do not overmix to keep pancakes fluffy.
- Keep heat at medium to prevent over-browning.
- Store leftovers in refrigerator up to 3 days.
- Freeze with parchment between layers for up to 2 months.
- Reheat in microwave or toaster.