Naturally Pink Beetroot Pancakes | Perfect for Valentines Day Breakfast

It took me several batches to make this beetroot pancake recipe work, but in the end, they turned out nicely pink, fluffy, with a delicious flavor. The naturally pink color is a big selling point for my five-year-old, who isn’t always into pancakes.

I’ve tested this recipe using oven-baked beet and raw beet. A raw beet is a good option when you don’t have any cooked beets on hand, but the taste of beetroot was a bit more noticeable. My five-year-old still enjoyed pancakes made with raw beet, drenched in maple syrup. I prefer the oven-baked version, and to make this a quick recipe, I bake several beets at once and keep them in the freezer. You can also use cooked beets from the store for convenience, but the color won’t be as saturated as home-baked beetroots.

(This post contains affiliate links.)

How to bake beetroots

  1. Preheat the oven to 400F.
  2. Trim the green parts of beets, leaving about an inch attached. If trimmed too close to the beetroot, you’ll lose a lot of juice while baking. Wash with running water to remove any dirt.
  3. I like to bake my beetroots in my dutch oven. I place them in the dutch oven and cover with the lid. They’re ready to bake.
  4. If you don’t have a dutch oven, you can wrap beetroots all together with aluminum foil and place them on a baking sheet. You don’t have to wrap them individually.
  5. Bake for about 1 hour until fork tender.
  6. To freeze, peel the skin using a paring knife. It will be effortless to peel. However, the juice will stain your fingertips, so I wear disposable kitchen gloves while doing this. Then individually wrap the beetroots with parchment paper to prevent the beetroots from sticking to each other. Place them in a freezer-safe bag or container, and freeze for up to 3 months.

Don’t forget the lemon

Blend oven-baked beet, yogurt, eggs, honey, butter, lemon juice, vanilla extract, and milk in a high-speed blender until smooth. I use a small beet weighing about 2 oz after baking and peeling. If you’re using a large beet, I recommend using half of it. That way, the flavor of beet won’t dominate. When using a frozen beet, defrost it first by microwaving it before mixing with other ingredients. I love the lemon flavor in this recipe, so don’t forget the lemon! It goes really well with beet, yogurt, and honey while toning down the earthiness from the beet.

Mix flour, baking soda, baking powder, and salt in a bowl. In all honesty, I’m not sure if making a well in the dry mixture before pouring the wet mix actually makes a difference, but it takes 5 seconds to do it, so why not. Pour the wet mix into the dry mixture. Stir until just combined. Try not to overmix.

Use a pancake griddle or a pancake maker if you have one

Usually, I like to cook pancakes using medium-high heat to get that quick rise. However, since the bright pink color of these beetroot pancakes is the highlight of this recipe, I cook them gently, trying not to brown them. Use a pancake griddle or a pancake maker, set to medium heat if you have one. I have a Cuisinart waffle maker that came with pancake plates, and I get the best uniform color using this machine. Did you get that? Plates are removable(!), meaning you can thoroughly wash the waffle and pancake plates. This was the biggest selling point for me. When using this machine, I flip the pancakes and cook a little longer once the batter is set to get both sides evenly cooked.

I also tried cooking these pancakes in a cast-iron skillet and a non-stick pan. The non-stick pan worked well, while I don’t recommend cast-iron skillet since it quickly burned the pancakes.

5 from 3 votes

Naturally Pink Beetroot Pancakes

(Makes about 16 small pancakes)

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 16 small pancakes (4 inch diameter)
Author whiteblankspace


  • 1 small (about 2 oz) oven-roasted beetroot peeled
  • 1/4 cup plain greek yogurt
  • 2 eggs
  • 1/4 cup honey
  • 3 tbsp melted butter
  • juice from 1 large lemon
  • 1 tsp vanilla extract
  • 1 1/2 cups milk I used whole milk
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • a pinch of salt
  • oil for coating the pan


  1. Blend beet, yogurt, eggs, honey, butter, lemon juice, vanilla extract, and milk in a high-speed blender until smooth.
  2. In a bowl, mix flour, baking soda, baking powder, and salt.

  3. Pour the wet mix into the dry mix. Stir until just combined. Try not to overmix.
  4. Coat a pankcake machine, griddle, or a non-stick pan with butter or oil. Cook pancakes over medium heat. If the heat is too high, pancakes will burn, and the color won't be nicely pink.

Recipe Notes

For bright pink color, use over-roasted beets. Precooked storebought beets are not as saturated.

You can use raw beetroot (peeled) in a pinch, but the beet flavor was more noticeable.

I tried cooking them in a cast-iron skillet, non-stick pan, and waffle maker with pancake plates. The waffle maker made the fluffiest pancakes with uniform color. I don’t recommend cast-iron skillet since it quickly burned the pancakes.

12 Responses

  1. 5 stars
    This is such a great recipe and the kiddos always love it! We like our pancakes less sweet so I tend to use less honey than what is called for—maybe 2-3 TBS. I make these as pancakes and waffles so that I can get breakfast on the table quicker and I must say, they are perfect as waffles! They also freeze well and make a quick breakfast or snack while on the go. Highly recommend this recipe!

    1. Hi Tiffany, I’m so happy to hear that you enjoy this recipe and thank you so very much for taking your time to leave this review! Good to know that reducing the honey resulted in good flavor as well.

  2. Made your delicious beetroot pancakes for the first time. 1 out of my 2 girls enjoyed them but she still ate them all up. Next time I’ll use a small beetroot as per instruction or half it. Haha Thanks for sharing your recipe. 🙂

  3. 5 stars
    Beautiful color! So fluffy! Great flavor! The beet taste was just barely discernible. I work with families and am telling them about this beautiful and interesting way to introduce fresh produce that is in season to their children! Thank you.

    1. I’m so happy that the muffins turned out great. And thank you so much for spreading the word! It means a lot to me.

  4. 5 stars
    Love these beet pancakes. I just need to perfect them to come out pink instead of brown. My little boy loves loves them. Thank you easy to prepare and delicious

    1. I’m so happy that you and your son love these pancakes! I’ve had the problem with these pancakes turning brown when using high-heat. I found that my Cuisinart waffle maker that comes with pancake plates make the most beautifully pink pancakes. I also had success with non-stick pans as they don’t get as hot as cast-iron or metal pans so quickly. Hope this helps! – Heejee

  5. This looks like such a lovely recipe. I’m definitely gonna try this out. Although can i use beets that i peel first and boil in a pressure cooker. I know the colour leaks into the water so would this make the pancakes less pink?
    The beets we get in the local market have the leaves, stems and tails removed…

    1. The color would be more subtle, but it should work fine in terms of flavor. Sometimes I got those beets without the stems and tails too. They don’t seem to leach out too much juice while roasting.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Join my online course

Hey there! Are you getting stuck trying to learn how to cook using social media and cookbooks? It can be tough to find a clear approach to follow.

But if you’re dreaming of having a friend show you the ropes in their kitchen, you’re in luck! This course is just what you need.

A home cooking course from a fellow mom to another.