Dessert

Pink Beet Pancakes Recipe

ByMaya Quinn February 14, 2026February 14, 2026

Introduction

These Pink Beet Pancakes are a delightful twist on a classic breakfast favorite. Naturally tinted by beets, they offer a subtle sweetness and vibrant color that will brighten any morning. Perfect for a cozy weekend brunch or a special treat.

A tall stack of seven thick, red pancakes sits on a white plate against a white marbled surface. Each pancake has a soft, fluffy texture with slight browning on the edges. The stack is topped with several fresh, round, dark blue blueberries and a dollop of smooth white cream or yogurt. Golden syrup slowly drips down the sides of the pancakes, adding a shiny, sticky contrast to the matte, rich red layers. A few extra blueberries are scattered around the base of the plate, adding more color and freshness. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (120g) all-purpose flour
2 Tablespoons sugar
1 Tablespoon baking powder
A pinch of salt
1 small beet, cooked and peeled (size should fit in palm of hand)
1 cup (240 ml) almond milk or other non-dairy milk of choice
1 Tablespoon lemon juice
1 teaspoon vanilla extract

Instructions

Step 1: Combine all the dry ingredients in a medium bowl: flour, sugar, baking powder, and salt.
Step 2: Add the cooked and peeled beet to a blender, then pour in the almond milk, lemon juice, and vanilla extract. Blend until smooth.
Step 3: Pour the wet ingredients into the bowl with the dry ingredients. Gently combine with a spatula being careful not to overmix. Let the batter rest for about 5 minutes until it becomes fluffy and bubbles appear on top.
Step 4: Lightly grease a pan with vegetable oil or use a nonstick pan or griddle. Place the pan over low heat. Spoon about 3 tablespoons of batter for each pancake. Cook until the top starts to bubble, then flip and cook until the other side is slightly golden.
Step 5: Serve the pancakes warm with melted white chocolate, maple syrup, mixed berries, and sliced bananas if desired.

Tips & Variations

Use fresh cooked beets steamed or roasted for the best vibrant color and natural sweetness.
To make them vegan, ensure your non-dairy milk and any optional toppings are plant-based.
Add a pinch of cinnamon or nutmeg to the dry ingredients for extra warmth and flavor.
If you don’t have a blender, finely grate the cooked beet and whisk it into the wet ingredients.
For fluffier pancakes, avoid overmixing the batter and allow it to rest before cooking.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or on a low heat skillet to maintain softness. For longer storage, freeze cooked pancakes separated by parchment paper in a zip-top bag for up to 1 month. Reheat from frozen in a toaster or microwave.

How to Serve

A stack of seven pink pancakes sits on a white plate, each pancake smooth and evenly thick with a soft, spongy texture. White creamy sauce drips down the sides from the top pancake, creating glossy trails. On the very top, there is a small pile of fresh berries: three blackberries and two raspberries, adding deep black and bright red colors with their bumpy textures. The plate is placed on a white marbled surface, and a gold fork rests nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raw beets instead of cooked ones?

It’s best to use cooked beets for a smooth texture and to avoid a strong earthy flavor. Raw beets won’t blend as smoothly and may alter the taste and consistency.