Pink Pancakes are Delicious and Healthy

Three pink pancakes on a plate topped with a yogurt glaze and homemade jam

Pink pancakes are a fun and easy recipe with beets in the mix that cannot be tasted.  This pancake recipe is a great way to introduce kids to eating beets.  This pancake recipe is easy and fun to make with kids.

Three pink pancakes on a plate topped with a yogurt glaze and homemade jam

Pink Pancakes are Delicious and Healthy

Have you had pink pancakes?  Well, these are a must try for all ages!

I know you’re going to be a little shocked about what I’m about to say, but they are DELICIOUS.  They are kid-tested (with thousands of kids and that is NOT an exaggeration) and they are KID APPROVED!  

Ready for it?  Okay…here it is, there are beets in this pancake recipe.  Now, don’t turn your nose up at this recipe and don’t click away to another recipe.  First, you have to mix this up, flip these delicious pancakes and give them a bite before you can determine if this recipe is good or not.

Personally, we have eaten these over the years plain.  That’s right, we simply pick them up and eat them as is; that’s how good they are!  However, occasionally we like to fancy things up for special days and you will discover below how we top them off on those special moments.

Pink Pancakes

Three pink pancakes on a plate topped with a yogurt glaze and homemade jam


  • 1 egg
  • ¾ cup milk
  • ½ cup brown sugar
  • ½ cup pureed beets
  • 1 ½ teaspoons raspberry extract
  • ½ teaspoon  vanilla extract
  • 1 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • Nonstick cooking spray


    1. In a bowl mix the egg, milk, sugar, beets and extracts together until they are mixed well with an electric mixer. 
    2. Stir in the flour, baking powder & salt with a hand whisk.
    3. Pre-heat your griddle and pre-coat it with the non-stick cooking spray.
    4. Cook one side of the pancakes until the edges are cooked and the center begins to bubble before flipping to finish cooking the pancakes on the other side. 
Top the Off:  These pancakes are actually delicious without any topping.  Instead of syrup try seedless raspberry preserves and/or a yogurt glaze which we make by stirring together 3 oz. vanilla yogurt with 1 to 2 tablespoons of milk  (depending on the yogurt consistency) and 1 tablespoon of honey.

The Pureed Beets:  You can purchase the canned diced or sliced beets for this recipe and puree them in a food processor or blender.  Puree them until they are like an applesauce consistency.  Or, you can purchase the fresh beets, cook them and then puree them.

Make Ahead and Freeze:  I like to double my recipe the weeks I am making pancakes.  I let them cool completely.  Then I wrap each pancake in freezer paper or parchment paper, place them in a freezer bag or other airtight container and freeze them.  On busy weekday mornings we simply pop what we need in the toaster and/or toaster oven and off we go with a quick prepared breakfast.

More Pancake Yum:  If you enjoyed the delicious, hidden yum fun that my pink pancake recipe delivered then you are going to want to try my mint chocolate chip pancakes.  Yes, there’s a whole new hidden ingredient in this recipe that you will never taste.  Follow the recipe link below the picture to discover what you’ll find in these pancakes and then mix, flip and taste test a whole new surprising flavor mix.

Stack of three mint chocolate chip pancakes on a plate with a fork

Mint Chocolate Chip Pancakes Recipe Link

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