Pink Pancakes
Updated Feb 10, 2026
These pink pancakes are made with blended beets, vanilla, and maple syrup for fluffy pancakes with a bright natural color.
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Pink PANCAKES are soo fun for valentine’s day!
The first time I made pink pancakes, it was mostly out of curiosity. I had a beet to use up, a blender already out, and figured it was worth seeing what would happen.
Turns out, blending the beet right into the batter is all it takes. The pancakes cook up like normal, don’t taste earthy or weird, and just happen to be bright pink when they hit the plate. I like making these pink pancakes for Valentine’s Day breakfast because they feel fun without needing food coloring or extra steps. I usually serve them with berries and maple syrup.
Happy Cooking!
– Yumna
Pink Pancake Ingredients
- Pink pancake base: Beet, milk, egg, melted butter. The beet needs to be fully cooked and blended smoothly for even color. See my tips on how to cook beets for help. Any milk works here, dairy or non-dairy. Using a room-temperature egg helps everything blend smoothly.
- Sweetener & flavor: Maple syrup, vanilla extract. You can use honey or agave. Use pure vanilla extract if you can, since the flavor really comes through in a simple batter like this.
- Dry ingredients: All-purpose flour, baking powder, salt. Regular all-purpose flour works best here. Gluten-free 1:1 flour should also work if needed.
- For cooking: Cooking spray or butter. Butter adds more flavor, but cooking spray works well if that’s what you have.
- For serving: Maple syrup and berries. Optional, but both pair well with the pancakes’ mild sweetness and beet flavor.
How to Make Pink Pancakes
Pink Pancake Recipe
Video
Ingredients
- 1 beet boiled/peeled
- 1 cup milk
- 1 large egg
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Cooking spray for greasing the pan
- Maple syrup for serving
- berries for serving
Instructions
- In a blender, puree beet with milk until smooth with no lumps. Add egg, butter, vanilla extract and maple syrup, and blend to combine.
- Add flour, baking powder and salt to the mixture. Pulse a few times to combine, being careful not to over blend.
- Heat a nonstick griddle over medium-low heat. You can melt butter on the surface or spray with cooking oil spray or leave it dry.
- Pour ⅓ cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter.
- Serve immediately with mixed berries and maple syrup, if desired.
Notes
- My Top Tip: Make sure the batter is lumpy. It’s tempting to make the batter perfectly smooth since we’re using a blender. But make sure to only pulse after you add the dry ingredients to keep it lumpy. If you overmix the batter, the pancake will turn out denser and less fluffy.
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
- Freezing: Similar to cookies, you’ll want to place your cooled pancakes on parchment lined baking sheet and place it in the freezer. Once your pancakes are frozen solid, place the pancakes in a resealable freezer bag, removing as much air as possible before freezing. Freeze them for up to 2 to 3 months. When you’re ready, thaw the pancakes in the fridge overnight if frozen, then reheat using the microwave, skillet, or an oven. Warm them gently until heated through.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use a cookie scoop or measuring cup. This helps to to make even uniform pancakes, but it also helps give the pancakes their perfectly round shape.
- Use medium heat for cooking. We want to slowly cook the pink pancakes without burning them. So this is the right temperature from beginning to end for this pancake recipe and any other pancake recipe actually.
- Flip when the bubbles form. Don’t check on the bottom for doneness. Look at the top for bubbles. This is the best signal that the pancakes are golden on the bottom and ready for flipping.
Serving Ideas
- Top with a fun sauce like this Strawberry Chia Jam or Strawberry Sauce
FAQs
You’re probably wondering, what do pink pancakes taste like? For me, they really taste like normal pancakes. There is a very small hint of beet flavor but, it’s very subtle.
I personally make this recipe in my Vitamix, using the smoothie button. You can use a food processor if a blender isn’t readily available. You’ll definitely need some type of blender for incorporating the beet into the mix.
Comments
These were fabulous! I used sugar instead of maple syrup (didn’t have enough syrup for topping and cooking) and my used leftover beet puree from brownies, which had buttermilk in it, so I reduced the milk. These were so easy, so delicious, and so festive for the 4th of July with some blueberries and whipped cream on top! Thank you!
Awww, I love that you made these pancakes for the 4th of July! What a great idea, thank you for sharing!!
Could this recipe work to make mini muffins? Maybe if I add a bit of baking soda?
I have yet to try that! Let me know if you give that a go and how it works out.
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