Pink Pancakes with Strawberry

My friend texted me a photo of pink pancakes from some fancy brunch spot, and I immediately thought, why not make these at home? The next Saturday morning, I stood in my kitchen wondering if beetroot would actually work in pancake batter or if I'd just end up with purple disappointment. Spoiler alert: it worked beautifully, and now these fluffy, naturally pink pancakes have become my go-to move when I want to impress without the stress. The color comes from real beetroot purée, not food coloring, and the strawberry compote bubbling on the stove makes your whole kitchen smell like celebration.

I made these for my sister's birthday brunch last spring, and watching her face light up when I brought the stack to the table was absolutely worth the early morning alarm. She took one bite and immediately asked for the recipe, then started texting the photo to everyone in her contacts. That's when I realized these pancakes aren't just breakfast—they're a moment.

Ingredients

• All-purpose flour: The foundation of your fluffy structure; whisk it together with the dry ingredients before you even glance at the wet stuff.
• Granulated sugar: Just two tablespoons keeps things subtle so the beetroot and strawberries take center stage.
• Baking powder and baking soda: These two work together to give you that cloud-like lift; don't skip either one or you'll get dense pancakes.
• Salt: A half teaspoon might seem small, but it's the secret that makes every flavor pop.
• Milk: Dairy or plant-based both work beautifully; I've used oat milk when that's what I had on hand.
• Greek yogurt: This adds tanginess and moisture, keeping the pancakes tender even when they sit for a few minutes.
• Beetroot purée: The star ingredient that gives you that stunning pink color; buy it canned or blend fresh roasted beetroot until silky smooth.
• Eggs: They bind everything together and help create structure; use room temperature eggs if you remember, it helps with texture.
• Melted butter: Adds richness and helps the pancakes brown beautifully; extra for the skillet as you cook.
• Vanilla extract: One teaspoon rounds out the flavor without being obvious.
• Fresh or frozen strawberries: Both work equally well for the compote; frozen actually concentrates the flavor.
• Lemon juice: Brightens the compote and keeps the strawberry flavor from becoming cloying.
• Cornstarch slurry: Optional, but if you like a thicker sauce that clings to the pancakes, this is your secret weapon.

Instructions

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Start the compote first:

In a small saucepan, combine your strawberries, sugar, and lemon juice over medium heat. Stir occasionally and let the fruit break down into a gorgeous jammy sauce over about 8 to 10 minutes. If you want it thicker, stir in that cornstarch mixture and cook another minute or two, then set it aside to cool while you make the pancakes.

Whisk your dry ingredients:

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. I like to whisk these together really well so the leavening agents are evenly distributed; lumpy dry ingredients mean uneven rise.

Mix the wet ingredients separately:

In another bowl, whisk together milk, yogurt, beetroot purée, eggs, melted butter, and vanilla until everything is smooth and the beetroot is fully incorporated. The batter should look like a lovely dusty rose color at this point.

Combine gently:

Pour your wet ingredients into the dry ingredients and stir until just combined. This is where restraint matters; a few lumps are your friend because overmixing leads to tough pancakes.

Heat your cooking surface:

Get a nonstick skillet or griddle to medium heat and lightly grease it with butter. You'll know it's ready when a drop of water sizzles gently across the surface.

Cook the pancakes:

Pour about a quarter cup of batter per pancake onto your skillet and wait for bubbles to form on the surface and the edges to look set, which takes about 2 to 3 minutes. Flip gently and cook another 1 to 2 minutes until the other side is golden and the center feels set when you press it lightly.

Stack and serve:

Transfer your pancakes to a warm plate and top with spoonfuls of strawberry compote, fresh sliced strawberries, a dollop of whipped cream or yogurt, and a drizzle of maple syrup if you're feeling it.

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My neighbor came over one Sunday morning and caught the smell of compote bubbling on the stove, so I ended up making an extra batch. We sat on my back porch with maple syrup dripping down our chins, and she told me these tasted like what special occasions feel like. That's exactly the energy I want every time I make them.

The Magic of Beetroot in Breakfast

Beetroot does something unexpected in batter; it adds moisture and a subtle earthiness that makes people pause and ask what's different about these pancakes. The color is completely natural, which means you can serve them to anyone without feeling like you're using shortcuts. I learned this the hard way after trying beet juice once and ending up with gray pancakes, so purée is definitely the move.

Making Compote That Actually Sticks Around

Fresh strawberry compote is one of those things that seems simple until it's not, mainly because fruit releases water as it cooks down. I used to end up with something closer to strawberry soup, which tastes fine but slides right off the pancakes. The moment I started using that cornstarch slurry, everything changed; it thickens just enough to cling without becoming jammy or heavy.

Timing and Temperature Tricks That Actually Matter

The difference between fluffy pancakes and dense ones often comes down to how you handle temperature and timing. Your skillet should never be smoking, and you want to let those bubbles form fully before flipping so the inside has time to set. This recipe is honestly forgiving, but respecting these small details is what separates pancakes you enjoy from pancakes you actually crave.

• Room temperature ingredients mix more smoothly together and create a lighter texture in the final pancakes.
• If your compote breaks down too quickly, turn the heat down slightly and stir less frequently.
• Stack your finished pancakes on a warm plate rather than a cold one so they stay fluffy while you finish cooking the batch.

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These pancakes have a way of turning an ordinary morning into something that feels special, which honestly is the whole point of breakfast. Serve them warm, sit down with people you like, and let the pink color do the talking.

Questions & Answers

→ What gives the pancakes their pink color?

A natural beetroot purée is added to the batter, providing the pancakes with their soft pink hue without affecting flavor significantly.

→ How is the strawberry compote prepared?

Fresh or frozen strawberries are gently cooked with sugar and lemon juice until they break down, optionally thickened with a cornstarch slurry for a smooth compote.

→ Can I use plant-based milk and yogurt?

Yes, substituting dairy with plant-based alternatives works well, and replacing eggs with flax eggs ensures a vegan-friendly version.

→ How should the pancakes be cooked for best results?

Cook pancakes on a medium-heated nonstick skillet, pouring about 1/4 cup of batter each time, flipping once bubbles form and edges set.

→ What toppings complement these pancakes?

Fresh strawberries, whipped cream or Greek yogurt, and a drizzle of maple syrup enhance the dish’s flavors and presentation.