Pink Pancake Recipe

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!

Prep Time15

Cook Time10

Total Time25

Cuisine: American

Servings: pancakes

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 1/3 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.

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.

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