Beetroot Pink Pancakes

Why You’ll Love It

They’re adorable: These aren’t your run-of-the-mill boring pancakes. They’re pretty in pink and perfectly cute!
A tasty breakfast: Who doesn’t love pancakes, especially homemade pancakes that are all fluffy and sweet? They make a delicious breakfast.
Kid-friendly: Your kids are going to love these playful pink pancakes. And so are the grownups!
Great for the holidays: Start Valentine’s Day with pink pancakes, or prepare a batch for an Easter breakfast or to start someone’s birthday off in a delicious way!

Fluffy Pink Pancakes Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Beetroot powder: Beetroot powder, or beet powder, is a dye-free food coloring. It’s bright pink or red in color and is made from ground, dried beets. You can buy it at your favorite market or make it using this beetroot powder recipe.
Baking soda and baking powder: These help make the pancakes light and fluffy by creating little bubbles in the batter.
Buttermilk: For moisture and a tangy flavor.
Eggs: To bind the pancake batter.
Butter: To grease the skillet and stop the pancakes from sticking.
Vanilla extract: Adds a delicate flavor.
Granulated sugar: For sweetness.
Flour: Choose from all-purpose or gluten-free flour.

How to Make Dye-Free Pink Pancakes

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the batter: Combine the dry ingredients in one bowl and the wet ones in another bowl. Combine the 2 mixtures. Add the beetroot powder a little at a time until you get the shade of pink you want to have.
Cook the pancakes: Cook these fluffy pink pancakes in a skillet gently and over a low heat. Keep the heat low and take care not to overcook them. You’ll be able to see when they’re ready to flip because they’ll be bubbling on top.
Flip and cook the other side: Flip them over at this point and cook them briefly on the other side until they’re done. They should be very slightly golden (think rose gold not yellow gold!)

Substitutions and Variations

Beetroot powder: You can change the amount of powder depending whether you want a pastel pink, a rich deep pink or something in between.
Gluten-free: Use gluten-free flour instead of all-purpose flour for a gluten-free result.
Vanilla extract: Substitute another flavor extract. Anything would work here, from orange extract to hazelnut or even coconut extract for a different flavor.

Serving Suggestions

With a garnish: These are good sprinkled with powdered sugar. Fresh fruit or berries are another idea. Edible flowers, maple syrup, regular or hot honey, and whipped cream are more options.
With other breakfast items: Serve with contrasting dishes like bacon, hash brown breakfast casserole, eggs benedict or biscuits and gravy casserole. You can make your savory dishes first and keep them warm in the oven while you make the pancakes last. That way everything can be served hot. Don’t forget the matcha latte or Starbucks style pink drink!

How to Store Beet Pancakes

Store: Keep leftovers in an airtight container in the refrigerator and eat within 2 days.
Freeze: You can freeze these in an airtight container for up to 2 months. Flash freeze them on a parchment paper lined baking sheet and then transfer into a freezer-safe Ziploc bag. Alternatively stack them in a Ziploc bag or airtight container with parchment paper between each one (to prevent sticking).
Thaw: Defrost them in the refrigerator overnight or on the counter or an hour or so.
Reheat: You can warm pancakes back up in a pan on the stove or in the microwave.