Pink Pancakes
Turn breakfast into a delightfully colorful and nutritious treat with these beautiful Pink Pancakes! Naturally tinted with vibrant beet puree, these fluffy pancakes aren’t just pretty—they’re also packed with subtle earthy sweetness and a boost of vitamins. Perfectly balanced with a touch of vanilla and just the right amount of sugar, this easy breakfast recipe comes together in under 40 minutes, making it ideal for busy mornings or special occasions. Whether topped with fresh berries, a drizzle of maple syrup, or a dollop of whipped cream, Pink Pancakes are sure to brighten your plate and your day. Kid-friendly, visually stunning, and irresistibly delicious, these pancakes are a must-try for anyone who loves adding a splash of creativity to their meals!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cup Beet puree
- 1 cup Milk
- 1 Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
In a separate medium bowl, combine the beet puree, milk, egg, and vanilla extract. Whisk until smooth.
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; the batter should be slightly lumpy but fully incorporated.
Add the melted butter to the batter and fold it in gently until evenly distributed.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle, if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
Remove the pancakes from the skillet and place them on a plate. Repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve the pink pancakes warm with your favorite toppings, such as fresh berries, powdered sugar, whipped cream, or maple syrup.
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1779 mg | 77% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 46.3 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 378 mg | 29% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
