Pink Pancakes

4.99 from 59 votes

Check out these Pink Pancakes for a festive family breakfast/brunch. It's a super easy recipe made in a blender with beets for natural color!

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If you’re looking for cute Valentine’s Day ideas that involve food, try making my Pink Pancakes! I mean, does it even get any cuter than that? Whether you’ve got a significant other, little kiddos or you want something different to celebrate Galentine’s Day, this recipe will impress everyone. The best part is that it’s a simple pancake recipe made in a blender with the help of one beet for natural coloring!

Pink pancakes stack topped with berries and maple syrup
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These beet pancakes are a great Valentine’s Day recipe that you can prepare the night before in a blender. Keep it in the blender covered in the fridge and then just fry them the pancakes the next morning when you’re ready. I love how the color comes out pink without using any artificial coloring!

The recipe is amazing! The pancakes are really smooth and yummy with just honey or with any toppings really!” – Zoe

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: Griddle
Dietary Info: Vegetarian
Key Flavor: Sweet and Earthy
Skill Level: Easy


  • Nutrient-packed pancake twist: Surprise your kids with bright pink pancakes without food colorings. Sneak in the goodness of beets, rich vitamins, and antioxidants.
  • Customizable: Pancakes and breakfast, in general, can be customized for your family. Top with maple syrup, or switch it up with peanut butter or berry compote.
  • Easy to make: Use the ease of a blender to quickly mix up your pancake batter. Have it ready to go in just minutes, and pour it straight from the container to your griddle.
  • Fancy Breakfasts: Elevate your breakfasts with fancy pink pancakes. Perfect for Mother’s Day, a bridal brunch, a baby shower luncheon, or a romantic Valentine’s Day breakfast.

Ingredients you’ll need to make pink pancakes

  • Beet (boiled/peeled): Beets add a natural sweetness and give these pancakes their vibrant pink color. 
  • Milk: Milk adds moisture and provides a creamy consistency to the pancake batter.
  • Egg: Adding egg binds the ingredients together and creates a fluffy texture.
  • Unsalted butter: The melted unsalted butter adds flavor and richness that complements the earthy sweetness of the beets.
  • Vanilla extract: Vanilla adds another layer of flavor and sweetness.
  • Pure maple syrup: Adding maple syrup to the batter infuses the pancakes with more sweetness. Of course, we also top the pancakes with maple syrup too!
  • All purpose flour: Flour forms the base structure of your pancakes. 
  • Baking powder: Acts as a leavening agent allowing the pancakes to rise and become light and airy.
  • Salt: As always salt balances the sweetness and enhances the flavors.

Popular substitutions & additions

  • Vegan Pink Pancakes: Substitute the egg with a flax egg and use plant-based milk instead of regular milk to enjoy yummy vegan pink pancakes.
  • Spice Infusion: Add a warm spice like cinnamon or nutmeg to your pancakes. These warm spices will complement the earthy notes that beets bring.
  • Gluten & Dairy Free: Swap out the all purpose flour with your favorite gluten free blend 1:1. For a dairy free version, alter the recipe with plant-based milk and substitute butter with your favorite dairy-free butter or coconut oil.
  • Berry flavor & color: Increase the flavor and burst of color by adding chopped berries to your pancake batter and the topping. Chopped strawberries, raspberries, blackberries, and blueberries are all great additions.

How to make pink pancakes

Start by boiling or roasting a beet. Both methods work fine and it just depends on your preference. There’s no actual taste difference between each method. If you’re in a time crunch, you can actually just peel the beet and puree it raw. But I recommend cooking it and peeling after it’s cooked. To get that pink color, blend the cooked beet with milk.

Collage showing blender with milk getting blended with beets before and after

Right away, you’ll see that you’re in [pink] business! Add on the other wet ingredients and blend again until it’s smooth and looks like a smoothie. Next add the dry ingredients. This time, pulse until you don’t see any flour streaks but the mixture is still lumpy.

Collage showing blender with flour getting added and after image

And that’s basically the batter for these pink pancakes. Now you can store it in the fridge until you’re ready to make the pancakes or heat a pan/griddle and get cooking right away.

I usually prefer buttering my pan or spraying it with coconut oil. But in the case of these beet pancakes and my attempt at preserving their color, I would recommend not even greasing the pan. My husband, who is the official household pancake preparer, usually votes against ever using any oil or butter on the pan.

You’ll notice the color of the beet pancakes will become a light brown on the outside. This is perfectly normal after cooking

Collage showing pink pancakes before and after cooking

But when you slice open into the pancake stack, they will be bright, pink and absolutely beautiful! In my book, this is the best way to say I love you on Valentine’s Day. How fun is it to wake up to a stack of these pink pancakes, or as my son called them “pinkcakes!” 🙂

And you’re probably wondering, what do they taste like? For me they really taste like normal pancakes. There is a very small hint of beet flavor but it’s very subtle. After all, there is only one cooked beet for 6 servings, and it’s mixed with the delicious pancake batter.

Stack of pink pancakes cut with maple syrup getting poured

“Absolutely easy to make, this recipe is sure to turn heads as they look divine. I made this for my husband and he loved it. The menthod itself is quite easy to follow. Pure genius I would say. And the best part, it’s made of wheat flour which makes it super healthy.” – Neha

Tips for making the best pink pancakes

  1. 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 more dense and less fluffy.
  2. 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.
  3. 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.
  4. 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.

What to serve with pink pancakes

How to store & reheat pink pancakes

Before storing, make sure you’ve let the pancakes cool to room temperature first. Storing hot pancakes will produce lots of condensation, introduces a lot of unwanted moisture. Once cooled, store them in an airtight container or a resealable plastic bag, then place in the fridge.

How long will pink pancakes last in the fridge?
Pink pancakes will stay fresh for 2 to 3 days in the fridge.

Can I freeze pink pancakes?
Yes! This is a great option for when you want to batch make pancakes for future breakfasts. 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. 

Reheating pink pancakes: 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.

Stack of pink pancakes cut with fork on the side

I hope you love these naturally pink pancakes as much as my family and I do! These are always a hit in our house and get eaten up quickly. A cute little treat for the kiddos on Valentine’s day, or whenever you want to bring a smile to their faces. A stack of pink pancakes topped with berries and syrup but filled with vitamins and nutrients.

Frequently asked questions

What do pink pancakes taste like?

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. After all, there is only one cooked beet for 6 servings, and it’s mixed with the delicious pancake batter.

Can I use pre-cooked or canned beet for this recipe?

es, you can use either of these. Make sure you’ve drained them really well before pureeing. Fresh beets will always work best for flavor. Also, make sure you didn’t actually use pickled beets.

Do I have to make these pancakes in a blender?

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 incoporating the beet into the mix.

More Valentine’s Day recipes:

More pancake recipes:

If you’ve tried this healthy-ish feel good Pink Pancakes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Pink Pancakes

Check out these Pink Pancakes for a festive family breakfast/brunch. It's a super easy recipe made in a blender with beets for natural color!
5 from 59 votes
Servings 6 pancakes
Course Breakfast
Calories 146
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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  • 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.


Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can make the batter ahead of time in the blender and store it in the blender in the fridge overnight. This makes for an easy breakfast the next day.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • To make it gluten-free, you can use gluten-free flour mixes labeled All Purpose. However substituting only almond flour, rice flour or coconut flour 1:1 will not work and may need some experimentation.
  • To make it vegan, you can leave out the egg completely, and substitute the butter for coconut oil.
  • For a dairy-free option, you can use plant-based milk.
Equipment: I make the pancake batter in my Vitamix. It has a “smoothie” button that works well for blending the wet ingredients. When I add the dry ingredients, I pulse to lightly combine. You can also use a food processor, but you definitely need some type of blender for incorporating the beet into the mix.
* Please note the nutrition label does not include any toppings or maple syrup.


Calories: 146kcal, Carbohydrates: 23g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 36mg, Sodium: 154mg, Potassium: 397mg, Fiber: 2g, Sugar: 7g, Vitamin A: 165IU, Vitamin C: 0.7mg, Calcium: 153mg, Iron: 1.1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast
4.99 from 59 votes (53 ratings without comment)

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  1. Liz says:

    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!

    1. Yumna J. says:

      Awww, I love that you made these pancakes for the 4th of July! What a great idea, thank you for sharing!!

  2. Stephanie says:

    Could this recipe work to make mini muffins? Maybe if I add a bit of baking soda?

    1. Yumna Jawad says:

      I have yet to try that! Let me know if you give that a go and how it works out.

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