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Have you ever eaten fluffy beetroot pink pancakes? These are the kind of pancakes kids love and they’re easy to make. Pink pancakes make a great breakfast for the little ones. They’re also perfect for a special birthday, Valentine’s Day, brunch with the girls, or a baby shower. Try this beetroot pancake recipe next time you’re in a pancake making mood and have a hankering for something a little different.
Wake up to a pretty stack of beetroot pink pancakes! Perfect for a special breakfast or brinner (breakfast for dinner). You’ll love the pop of color and great taste.
You might also like to try chocolate “spaghetti” pancakes, French toast muffins or, for something savory, a breakfast hash brown casserole.
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, 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.
Top Tips
Don’t use too much baking powder or baking soda: Using too much will give the pancakes a chalky taste and they will be too puffy, so don’t be tempted to use extra.
Soft and tender pancakes: Only stir the batter until it’s just combined. Don’t overmix it.
Flipping time: When you see tiny bubbles appear on top of the pancakes, that means it’s time to flip them over and cook the other side.
Pink Beetroot Pancakes FAQs
Some people are allergic to chemical dyes (which are common in pink food dyes) while others just prefer to avoid them. Beetroot powder is a nutritious superfood, so it’s well worth keeping some in the pantry. Its earthy, slightly sweet flavor goes so well with many different recipes. Beetroot powder has iron, calcium and potassium, along with magnesium, all important minerals for the body. It has a slightly sweet taste, making it ideal for a beetroot pancake recipe. The flavor is mild so it won’t overpower the dish you’re making. Instead of beet powder you could make beet puree using roasted beets in a food processor, but I find the powder easier than using cooked beets.
You might like to use it instead of pink or red food coloring the next time you make cookies or frosting. It’s a wonderful, all-natural alternative and you can use less or more to get a lighter or darker shade of pink. You can mix it with water to make healthy beet juice, use it to make pink hummus, add it to a smoothie or juice recipe, or add it to baked goods to make them pink. Sprinkle the powder over your yogurt at breakfast time or stir some into sauces to add flavor.
Beetroot Pink Pancakes Recipe
Beetroot Pink Pancakes
Ingredients
- 2 eggs
- 2 Cups buttermilk
- 2 Cups all-purpose flour, or gluten-free flour
- 3 Tablespoons beetroot powder, add more if needed
- 3 Tablespoons butter , melted
- 1 Teaspoon salt
- 3 Tablespoons granulated sugar
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 1 Teaspoon vanilla extract
Instructions
- In a large bowl, mix together the flour, baking powder, baking soda, sugar and salt.
- In a separate bowl, whisk the eggs, vanilla extract, melted butter and buttermilk.
- Add the wet ingredients to the dry ingredients. Stir only until combined. Add the beetroot powder until combined without over mixing.
- Heat a large skillet on low heat. Once the skillet is hot, grease with oil or butter. Pour ¼ cup of batter per pancake onto the surface.
- Cook until the surface of the pancakes have some bubbles and a few have burst. This could take from 1 to 2 minutes. Flip with a thin spatula, and cook until barely browned on the underside.
- Garnish with icing sugar, fresh fruit or other toppings.
Notes
Soft and tender pancakes: Only stir the batter until it’s just combined. Don’t overmix it.
Flipping time: When you see tiny bubbles appear on top of the pancakes, that means it’s time to flip them over and cook the other side.
Nutrition
Pink beet pancakes are perfect for Valentine’s Day or Easter. Beetroot powder is even better for you than fresh beets because the nitrate levels are concentrated. So the next time you want a pretty breakfast or brunch dish, you can’t go wrong with yummy, fluffy pink beetroot powder pancakes. No one turns down these cute pancakes with a side of fresh fruit.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
They were so tasty! A hit with the kids
Great to hear!
This was a total hit with our guests! Excited to make this again. 🙂
Wow! I need to make these for my nephews! Love it!
I have never had any pink pancakes, but they look awful cute
This looks delicious! Can’t wait to try this recipe!
I appreciate a fact that this recipe is gluten free. I’ll try it in my kitchen!
Love the idea, that’s a really nice color.
So perfect for Valentine’s Day!