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Beetroot Pancakes

Delightfully vibrant pancakes infused with beetroot powder, offering a tender and sweet breakfast option with a charmingly indulgent twist.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter Ingredients
  • 1 cup all purpose flour Measure by spooning it and leveling for best results.
  • 1 tablespoon granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg Can be replaced with a flax egg for a vegan option.
  • ¾ cup milk or buttermilk Use buttermilk for a tangy flavor.
  • 2 tablespoons vegetable or canola oil
  • 2 tablespoons beetroot powder Lends vibrancy and sweetness to the pancakes.
Toppings (optional)
  • as desired fresh fruit For a tart contrast.
  • as desired syrup Maple or berry syrup works well.
  • as desired whipped cream A generous dollop enhances the experience.
  • as desired red heart sprinkles Optional festive touch.
  • as desired Valentine’s Day sprinkles Optional festive touch.

Method
 

Preparation
  1. In a large 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 repeating with the remaining batter.
Serving
  1. Serve warm, stacked and drifting steam, crowned with whipped cream and fresh berries.
  2. Drizzle with syrup and add sprinkles for festive flair.

Notes

Cool completely before storing; stack with parchment between layers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain texture.