Pink Pancakes: Recipe and Video

These pink pancakes get their vibrant color from pureed red beets.  Delicious, nutritious and fun for the whole family! Perfect for this Valentine’s Day — or any day, really.

Pink Pancakes


Pureed beets

  • 1 pound red beets


  • 3 cups whole wheat pastry flour
  • 3 tablespoons maple sugar
  • 3 teaspoons baking powder
  • 1½ teaspoons baking soda
  • ¾ teaspoon salt
  • 3 cups buttermilk, plain kefir, or plain yogurt
  • ½ cup pureed beets
  • 3 eggs
  • 1/2 cup milk


  1. Heat oven to 425° F. Wash beets and wrap each beet individually in aluminum foil. Place in oven and roast ~60 minutes, until cooked. Once cooked, allow to cool enough to handle then rub off skin under running water and cut into smaller pieces. Place into blender and puree until smooth. Note: these can be roasted and/or pureed ahead and kept on hand.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, beat together buttermilk, beets, eggs, and milk.
  4. Heat a lightly oiled griddle or frying pan over medium-high heat.
  5. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend gently. Stir until just mixed, be careful not to over stir.
  6. Pour or scoop the batter onto the griddle, using approximately 1/3 to 1/2 cup for each pancake. Brown on both sides and serve hot.
Abbie Gellman on FacebookAbbie Gellman on InstagramAbbie Gellman on Linkedin
Abbie Gellman
Abbie Gellman, MS, RD, CDN, is a New York City-based registered dietitian and chef. Check out her site and blog at Culinary Nutrition Cuisine, and connect with her on Facebook, Instagram, and LinkedIn.