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Beetroot Pancakes

These vibrant beetroot pancakes are tender and subtly sweet, transforming a simple breakfast into a delightful celebration.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all purpose flour Sifted for lighter texture.
  • 1 tablespoon granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
Wet Ingredients
  • 1 egg
  • ¾ cup milk or buttermilk Buttermilk recommended for depth.
  • 2 tablespoons vegetable or canola oil
  • 2 tablespoons beetroot powder Adjust for desired color.
Toppings
  • Fresh fruit For contrast.
  • Syrup
  • Whipped cream For serving.
  • Red heart sprinkles, optional For decoration.
  • Valentine’s Day sprinkles, optional For decoration.

Method
 

Preparation
  1. In a large measuring cup or mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
  2. Add the egg, milk, and oil to the dry ingredients and whisk until smooth and well blended.
  3. Gently stir in the beetroot powder until you achieve a beautiful pink color.
Cooking
  1. Heat a griddle over medium heat and lightly spray it with cooking spray.
  2. Scoop the pancake batter onto the hot griddle and cook for 4 to 5 minutes, until golden brown on the bottom.
  3. Flip the pancakes and cook for another 2 to 3 minutes, until the other side is golden and fluffy.
  4. Remove from the griddle and keep warm while you repeat with the remaining batter.
Serving
  1. Serve pancakes warm, stacked three or four high, with whipped cream and your choice of sprinkles.

Notes

Cool pancakes completely on a wire rack before storing to avoid sogginess. Layer between sheets of parchment in an airtight container and refrigerate for up to 3 days.