pink beet pancakes with fruit on top

These Easy Pink Beet Pancakes Are the Perfect Valentine’s Day Breakfast

With Valentine’s Day falling on a Sunday this year and everyone cozied up at home, waking up to a fresh stack of pancakes is a must. These pretty in pink pancakes use a roasted beet puree to give them a naturally vibrant hue, meaning no artificial colouring whatsoever. The beets add a touch of sweetness as well, so the kids will love them too. OK — maybe just don’t tell them breakfast has vegetables!

pink beet pancakes with fruit on top

Pink Beet Pancakes

Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
Servings: 4

Ingredients:

⅓ cup pureed roasted beets (2 beets)
1 ½ cups all-purpose flour
1 Tbsp baking powder
1 pinch fine salt
3 Tbsp granulated sugar
1 large egg, whisked
2 tsp pure vanilla extract
2 Tbsp unsalted butter, melted and cooled
1 cup whole milk (can substitute oat or soy milk)
Butter or oil, for cooking
Fresh berries, for serving
Maple syrup, for serving

pink beet pancake ingredients

Directions:

1. To prepare the beets for the pancakes, simply wrap 2 beets tightly in foil and roast them at 400°F for 50 to 60 minutes. Once cooled, peel and puree until smooth! Add a touch of water to the blender or food processor if necessary. This step can be done in advance.

pink beet pancake puree in food processor

2. In a large mixing bowl, sift together the flour, baking powder, salt and sugar. Create a well in the centre.

3. Add the egg, pureed beets, vanilla, melted butter and milk. Whisk until the batter just comes together, a few lumps are okay.

pink beet pancake batter

4. Heat a non-stick skillet over medium heat and add a touch of butter. Swirl it around the pan to evenly coat the whole surface. Pour in a scoop (about ⅓ cup) of batter. Cook until the top begins to bubble, about 2 to 3 minutes. Flip and cook for an additional minute, until both sides are golden brown.

Related: Valentine’s Day Cookies That’ll Make Your Heart Skip a Beat

5. Repeat until no batter remains, coating the pan with a touch of butter each time. Stack cooked pancakes onto a serving plate. Garnish with fresh berries and a drizzle of maple syrup!

Like Marcella’s pink beet pancakes? Try her cinnamon streusel muffins or s’mores butter tarts.

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