Pink Pancakes Strawberry Compote (Printable)

Fluffy beetroot-tinted pancakes paired with a luscious strawberry compote for a vibrant brunch.

# Components:

→ Pancakes

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/4 cups milk, dairy or plant-based
07 - 1/2 cup plain Greek yogurt
08 - 1/4 cup beetroot purée
09 - 2 large eggs
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon vanilla extract

→ Strawberry Compote

12 - 2 cups fresh or frozen strawberries, hulled and halved
13 - 2 tablespoons sugar
14 - 1 tablespoon lemon juice
15 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ To Serve

16 - Fresh strawberries, sliced
17 - Whipped cream or Greek yogurt
18 - Maple syrup

# Method:

01 - In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the fruit breaks down and releases its juices. For a thicker consistency, stir in the cornstarch slurry and cook for an additional 1 to 2 minutes. Set aside to cool slightly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk milk, yogurt, beetroot purée, eggs, melted butter, and vanilla extract until completely smooth and well incorporated.
04 - Pour wet ingredients into dry ingredients. Mix gently until just combined; small lumps are acceptable. Avoid overmixing to maintain fluffy texture.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter to prevent sticking.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, about 2 to 3 minutes. Flip carefully and cook the other side for 1 to 2 minutes until golden brown and cooked through. Repeat with remaining batter.
07 - Stack pancakes on serving plates. Top with strawberry compote, fresh sliced strawberries, and a generous dollop of whipped cream or Greek yogurt. Drizzle with maple syrup if desired.

# Expert Advice:

01 -
  • The beetroot gives these pancakes an Instagram-worthy pink hue without any artificial anything, and honestly, they taste like you tried way harder than you did.
  • Greek yogurt makes them fluffy and tender, plus it sneaks in protein so you're not just eating empty carbs for breakfast.
  • The strawberry compote takes 10 minutes and tastes like you spent an hour in the kitchen—it's that kind of recipe that feels fancy but isn't.
02 -
  • The beetroot purée will naturally oxidize and lose some color if you let the batter sit too long, so mix everything just before cooking—freshly made batter gives you the most vibrant pink.
  • Don't flip your pancakes too early; wait for those bubbles to actually pop through the surface, which means the bottom is set enough to handle the flip without deflating.
03 -
  • If you want an even richer pink, add a tiny pinch of cocoa powder to the batter alongside the beetroot—it deepens the color without adding chocolate flavor.
  • Whipped cream can be made fresh in 2 minutes with heavy cream and a pinch of sugar if you don't have it on hand, and it tastes so much better than the store-bought kind.
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