Beetroot Pink Pancakes

Stack of fluffy pancakes topped with raspberries and powdered sugar, on a plate with purple flowers.

5 from 9 votes

Beetroot Pink Pancakes

Dye-free pink pancakes make a great breakfast. Try this beetroot pancake recipe next time you’re in a pancake making mood. The kids and grownups will love them.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Gluten Free

Cuisine: American

Keyword: Breakfast

Servings:

Author: Bella Bucchiotti

Equipment

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

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.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.