Pink & Fluffy Beetroot Pancake Recipe
I’m about to share something that’ll make you question everything you thought you knew about sneaking vegetables into breakfast. These pink pancakes aren’t just Instagram-worthy, they’re genuinely delicious, and yes, that gorgeous color comes from beetroot. Before you wrinkle your nose, hear me out – they taste like fluffy clouds of vanilla sweetness, not dirt. Trust me, even the most vegetable-resistant family members won’t guess the secret ingredient that makes these pancakes so irresistibly moist and vibrant.
Why You’ll Love these Pink & Fluffy Beetroot Pancakes
When you first see these vibrant pink pancakes, you’ll think I’ve lost my mind adding vegetables to breakfast.
Trust me, I get it. But here’s the thing – you won’t even taste the beetroot.
What you’ll taste? The fluffiest, most tender pancakes that happen to be naturally pink. No artificial dyes, no weird chemicals. Just gorgeous color that’ll make your Instagram followers weep with envy.
The Greek yogurt creates this incredible tangy richness while keeping everything moist.
Plus, you’re sneaking vegetables into breakfast, which means you can feel slightly virtuous while drowning them in maple syrup.
What Ingredients are in Pink & Fluffy Beetroot Pancakes?
These pink pancakes start with ingredients you probably already have hanging around your kitchen, which is the best kind of recipe if you ask me. The star player is obviously the beetroot, but don’t worry – we’re talking about one small cooked beetroot, not enough to make your breakfast taste like dirt.
The secret to getting these pancakes so fluffy and tender comes down to the perfect combination of Greek yogurt for tang and richness, plus the right balance of leavening agents. You’ll need both baking soda and baking powder because we’re serious about achieving maximum fluffiness here.
Ingredients:
- 1 small cooked beetroot, peeled
- 1/4 cup plain Greek yogurt
- 2 eggs
- 1/4 cup honey or maple syrup
- 3 tbsp melted butter or oil
- Juice of 1 lemon
- 1 tsp vanilla extract
- 1 1/2 cups milk
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- Oil or butter for cooking
A Few Things to Keep in Mind
You can absolutely use pre-cooked beetroot from the store – the kind that comes vacuum-sealed and ready to go. Life’s too short to spend an hour roasting beetroot for pancakes, though if you happen to have leftover roasted beetroot, that works beautifully too.
The honey versus maple syrup debate is real here. Honey gives you a more floral sweetness while maple syrup adds that familiar breakfast vibe. Either works perfectly, so go with whatever makes your taste buds happy.
Don’t stress too much about the milk temperature, but room temperature ingredients generally play nicer together when you’re trying to create smooth batter. Cold milk won’t ruin anything, but it might make your melted butter seize up into little chunks, which is annoying but not the end of the world.
How to Make these Pink & Fluffy Beetroot Pancakes
Making these pink beauties is surprisingly straightforward, though the process does require a bit of patience if you want to avoid pancakes that look more burnt than beautiful.
The key is starting with your wet ingredients and building from there.
First things first – get that 1 small cooked beetroot into your blender along with 1/4 cup plain Greek yogurt, 2 eggs, 1/4 cup honey or maple syrup, 3 tablespoons melted butter or oil, juice of 1 lemon, 1 teaspoon vanilla extract, and 1 1/2 cups milk.
Blend everything until it’s completely smooth and gorgeously pink. This step is non-negotiable because nobody wants chunks of beetroot surprising them mid-bite.
While you’re blending away, grab another bowl and whisk together your dry ingredients: 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a pinch of salt.
The double dose of leavening agents is what’s going to give you those fluffy, cloud-like pancakes that make this whole beetroot adventure worth it.
Now comes the part where restraint is everything. Pour your pink wet mixture into the dry ingredients and stir just until they come together.
I know it’s tempting to keep mixing until every little flour streak disappears, but lumpy batter is actually your friend here. Overmixing develops the gluten and turns your fluffy dreams into rubber disk nightmares.
Heat up your pan or griddle over medium-low heat – and yes, the low part of that equation matters more than you might think.
These pancakes need gentle heat to keep their pretty pink color intact. Grease your cooking surface with a little oil or butter, then spoon about 3 tablespoons of batter per pancake onto the hot surface.
Here’s where patience really pays off. Watch for those telltale bubbles to form on the surface of each pancake before you even think about flipping.
This usually takes a few minutes longer than regular pancakes because of the lower heat, but trust the process. When the bubbles appear and the edges look set, flip carefully and cook the other side until golden.
The beauty of cooking at a lower temperature is that your pancakes stay pink instead of turning an unfortunate grayish color, plus you avoid the classic mistake of pancakes that are crispy on the outside but still gooey in the middle.
Nobody wants to explain why their breakfast is still raw while looking like it came from a unicorn’s kitchen.
Pink & Fluffy Beetroot Pancakes Substitutions and Variations
One of the best things about beetroot pancakes is how forgiving they’re when you need to swap ingredients or make the recipe work with whatever’s hiding in your pantry.
No Greek yogurt? Regular yogurt works perfectly, or even sour cream if you’re feeling fancy.
Buttermilk can replace regular milk for extra tang.
Out of honey? White sugar, brown sugar, or even agave will do the trick, though you might need to adjust the liquid slightly.
For gluten-free friends, swap that all-purpose flour for your favorite GF blend.
Want them dairy-free? Use plant milk and coconut oil instead of butter.
What to Serve with Pink & Fluffy Beetroot Pancakes
Now that you’ve got your gorgeous pink pancakes ready to flip, let’s talk about what makes them absolutely sing on the plate.
I’m obsessed with fresh berries – strawberries, raspberries, blueberries. They complement that earthy beetroot sweetness perfectly. A dollop of whipped cream or mascarpone adds richness without overwhelming the delicate flavor.
For toppings, I reach for maple syrup, honey, or even lemon curd. Chopped pistachios or toasted almonds provide lovely texture contrast.
Want something savory? Try Greek yogurt with a drizzle of olive oil and cracked pepper. Trust me, it works beautifully with beetroot’s natural earthiness.
Final Thoughts
These vibrant pink pancakes prove that healthy doesn’t have to mean boring, and honestly, they’ve become my go-to when I want something that feels special without the fuss.
What I love most is how they trick everyone into thinking you’re some kind of breakfast wizard. Kids see pink pancakes and lose their minds with excitement.
Adults taste them and wonder how something so colorful can be good for them.
The beetroot adds natural sweetness and nutrients without any weird earthy flavor. Plus, they photograph like a dream if you’re into that sort of thing.
Beetroot Pancakes
Ingredients
- 1 small cooked beetroot peeled
- 1/4 cup plain Greek yogurt
- 2 eggs
- 1/4 cup honey or maple syrup
- 3 tbsp melted butter or oil
- Juice of 1 lemon
- 1 tsp vanilla extract
- 1 1/2 cups milk
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- Oil or butter for cooking
Instructions
- Blend beetroot, yogurt, eggs, honey, melted butter, lemon juice, vanilla, and milk in a blender until completely smooth.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
- Heat a greased pan or griddle over medium-low heat.
- Spoon about 3 tablespoons of batter per pancake onto the hot surface.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip carefully and cook for another 1-2 minutes until golden brown underneath.
- Serve immediately with maple syrup or fresh berries.
Notes
Nutrition
Frequently Asked Questions
Can I Make the Pancake Batter Ahead of Time and Refrigerate Overnight?
I’d recommend making this batter fresh for best results. The beetroot can cause color changes overnight, and the leavening agents work better when mixed just before cooking for fluffier pancakes.
How Long Do Leftover Beetroot Pancakes Stay Fresh in the Refrigerator?
I’d store your leftover beetroot pancakes in the refrigerator for up to three days. I recommend placing them in an airtight container or wrapping them well to maintain freshness and prevent them from drying out.
Can I Freeze These Pancakes and Reheat Them in the Toaster?
Yes, I can freeze these pancakes for up to three months. I’ll place parchment between each pancake, then store them in freezer bags. They’ll toast beautifully straight from frozen.
Do These Pancakes Taste Strongly of Beetroot or Earthy Flavors?
These pancakes don’t taste strongly of beetroot at all. The beetroot mainly adds natural sweetness and that gorgeous pink color. You’ll taste vanilla, honey, and lemon more prominently than any earthy flavors.
What’s the Best Way to Reheat Cold Beetroot Pancakes Without Drying Out?
I’d reheat them gently in a low oven at 300°F, wrapped in damp paper towels, or use a microwave with a damp towel covering them for 20-30 seconds to retain moisture.