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.