Go Back

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.