Pink Pancakes with Strawberry (Print Version)

Fluffy pink pancakes tinted with beetroot, paired with sweet strawberry compote for a vibrant brunch dish.

# What You’ll Need:

→ Pancakes

01 - 1.5 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 0.5 teaspoon baking soda
05 - 0.5 teaspoon salt
06 - 1.25 cups milk, dairy or plant-based
07 - 0.5 cup plain Greek yogurt
08 - 0.25 cup beetroot purée
09 - 2 large eggs
10 - 2 tablespoons unsalted butter, melted, plus additional for cooking
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, optional

→ To Serve

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

# How-To Steps:

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. For thicker sauce, stir in the cornstarch slurry and cook for 1 to 2 minutes. Set aside to cool slightly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk milk, yogurt, beetroot purée, eggs, melted butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients. Mix gently until just combined; a few lumps are acceptable. Do not overmix.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pour approximately 0.25 cup batter per pancake onto the skillet. Cook until bubbles form and edges appear set, 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
07 - Serve pancakes stacked, topped with strawberry compote, fresh strawberries, and a dollop of whipped cream or yogurt. Drizzle with maple syrup if desired.

# Expert Hints:

01 -
  • They look restaurant-worthy but come together in about 40 minutes, which means you can actually make them on a random Tuesday without planning an entire event.
  • The beetroot gives you that gorgeous pink hue naturally, plus a subtle earthiness that balances the sweetness perfectly.
  • One batch feeds four people generously, making it ideal for feeding friends without spending your whole morning in the kitchen.
02 -
  • The beetroot purée can vary in intensity depending on the brand, so taste your batter and add a tiny bit more if you want deeper color; you can't undo it if you oversaturate.
  • Don't let your skillet get too hot or the outside will brown before the inside cooks through; medium heat is your steady friend here.
03 -
  • Make the compote the night before if you're planning a brunch; it actually tastes better after sitting overnight and you'll have one less thing to do in the morning.
  • If you can't find beetroot purée, roast a fresh beetroot, blend it smooth, and strain out any excess liquid before using it in your batter.
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