Save My friend texted me at 8 AM on Valentine's Day asking if I could do brunch, and instead of reaching for the usual pancake mix, I found myself staring at a fresh beetroot in my crisper drawer wondering if pink pancakes were even possible. Turns out they are, and they're the kind of thing that makes people pause mid-bite and ask what you did differently. The first time I made these, the color came out so naturally gorgeous that my guests thought I'd added food coloring, but it was just the humble beetroot working its magic. Now whenever February rolls around, someone inevitably asks me to make them again.
I made these for my partner last year, and they were so quiet eating them that I thought something was wrong until they looked up with this huge smile and said it was the most thoughtful breakfast they'd ever had. That moment taught me that sometimes the smallest gestures—pancakes with a little extra color and care—mean more than anything elaborate. Now we do this every Valentine's Day, and it's become our thing.
Ingredients
- All-purpose flour: The foundation of fluffy pancakes—make sure you're spooning and leveling, not scooping straight into the bag, or you'll end up with dense hockey pucks.
- Baking powder and baking soda: These two create the lift that makes pancakes airy; don't skip either one or use old leavening agents that have lost their punch.
- Greek yogurt: This is the secret ingredient that keeps pancakes tender and moist, and it adds a subtle tanginess that balances the sweetness.
- Beetroot purée: The star of the show—it gives you that natural pink color and a subtle earthiness that pairs beautifully with strawberries; canned or fresh work equally well.
- Milk and eggs: Together they create the wet base; the milk can be dairy or plant-based, whatever you have on hand.
- Fresh strawberries: For the compote, choose berries that smell fragrant; frozen work in a pinch but fresh are worth seeking out for this occasion.
- Lemon juice: Just a tablespoon brightens the compote and keeps it from tasting one-dimensional.
Instructions
- Make the compote first:
- Combine your strawberries with sugar and lemon juice in a saucepan and let them bubble away over medium heat for about 8-10 minutes, stirring now and then until the berries break down into a gorgeous jammy sauce. If you want it thicker, whisk that cornstarch slurry in and let it cook another minute until it coats the back of a spoon.
- Whisk your dry ingredients:
- In a big bowl, combine flour, sugar, baking powder, baking soda, and salt, making sure there are no lumps hiding in the flour. This step matters because it distributes the leavening agents evenly, which means every pancake rises the same way.
- Mix the wet mixture:
- In another bowl, whisk together milk, yogurt, beetroot purée, eggs, melted butter, and vanilla until it's smooth and the beetroot is fully incorporated. The mixture should look like pale pink silk—if you see streaks of red, whisk a bit more.
- Combine wet and dry gently:
- Pour the wet ingredients into the dry ingredients and fold them together with a spatula until just combined; lumps are your friend here because overmixing creates tough pancakes. This is where patience pays off.
- Heat your cooking surface:
- Get your nonstick skillet or griddle to medium heat and give it a light butter coating—you'll know it's ready when a drop of water sizzles gently. This temperature is crucial because too hot and your pancakes burn outside while staying raw inside, too cool and they spread like crepes.
- Cook the pancakes:
- Pour about 1/4 cup of batter per pancake and let them cook undisturbed for 2-3 minutes until you see bubbles forming across the surface and the edges look set and slightly matte. Flip gently and cook the other side for 1-2 minutes until golden brown and the pancake springs back when you poke it.
- Stack and serve:
- Layer your warm pancakes on plates, top with a generous spoonful of strawberry compote, fresh strawberry slices, and a dollop of whipped cream or Greek yogurt. Drizzle with maple syrup if you like, or skip it and let the compote be the star.
Save There's something about sitting down together over pancakes that makes people relax and actually talk, and these pink ones seem to have that effect even more. Whether it's the novelty of the color or just the fact that someone cared enough to add beetroot to breakfast, these pancakes have a way of making ordinary mornings feel special.
The Beetroot Question
The first time someone asked me where I got the pink color, I almost laughed because it seemed too simple—just beetroot, really. But here's what I've learned: canned beetroot purée works perfectly well and takes the guesswork out of cooking and pureeing fresh beets, though if you want to go the fresh route, roast them until tender, let them cool, and blend them smooth. The amount you use matters—start with the 1/4 cup called for, taste the batter for any strong earthy flavor, and adjust up if you want deeper color or down if the beetroot is overpowering the sweetness.
Making Strawberry Compote That Tastes Like Summer
The compote is where you can taste the quality of your strawberries, so pick berries that smell sweet and fragrant rather than buying the biggest prettiest ones at the supermarket. The sugar amount is just a starting point—some berries are naturally sweeter, so add it gradually and taste as you go, adjusting with an extra tablespoon if needed. The lemon juice is non-negotiable because it brightens everything and keeps the compote from tasting cloying.
Timing and Temperature Tips
The magic of these pancakes happens at medium heat, not high, because you want the outsides to turn golden while the insides stay fluffy and tender. If your skillet is too hot, the bottoms burn before the middles cook through, and if it's too cool, everything just sits there steaming instead of sizzling. One trick I learned is to let the skillet rest for a minute after wiping it with butter so the temperature stabilizes before you add batter.
- Use a 1/4 cup measuring cup or ice cream scoop to portion batter consistently so all your pancakes cook in the same amount of time.
- Keep finished pancakes warm in a 200°F oven while you cook the rest, and they'll stay soft instead of getting rubbery on the plate.
- The compote can be made up to 2 days ahead and refrigerated, which means you can prep it the night before for a stress-free breakfast.
Save These pancakes remind me that breakfast can be both simple and special, and that sometimes the best gifts are the ones you cook for someone with your own hands. Make them, serve them with love, and watch how people's faces light up when they see the color.
Recipe FAQ
- → What gives the pancakes their pink color?
The soft pink hue comes from beetroot purée, which adds natural color without overpowering the flavor.
- → Can I use plant-based ingredients for these pancakes?
Yes, substitute dairy milk and yogurt with plant-based alternatives and replace eggs with flax eggs for a vegan-friendly option.
- → How do I make the strawberry compote thicker?
Stir in a cornstarch slurry made from cornstarch and water during cooking, and simmer for an extra minute or two to thicken.
- → What are good serving suggestions for these pancakes?
Serve stacked with the strawberry compote, fresh sliced strawberries, a dollop of whipped cream or yogurt, and optionally drizzle maple syrup on top.
- → How can I enhance the beetroot flavor without affecting sweetness?
Increase the beetroot purée slightly but taste carefully to maintain a natural balance and avoid overpowering the pancakes.