Save My friend texted me at 8 a.m. on Valentine's Day asking if I could make something pink for brunch, and honestly, my first instinct was to panic. But then I remembered a jar of beetroot purée sitting in my fridge, and everything clicked into place. These pancakes came together almost by accident—the kind of happy kitchen mistake that turns into something you actually want to make again. The color is naturally stunning, like you've done something fancy without really trying, and the taste? Delicate, slightly earthy, completely charming.
I made these for a small group last February, and watching everyone's faces when they saw the pink stack was worth every second of prep work. Someone asked if I'd used food coloring, and when I explained it was just beetroot, the whole conversation shifted—suddenly everyone wanted to know how to do it at home. That's when I realized this recipe had become something more than breakfast; it felt like sharing a little secret.
Ingredients
- All-purpose flour (1 1/2 cups): The foundation of fluffy pancakes; don't sift unless you want them dense, and resist the urge to add extra if your batter looks thin.
- Greek yogurt (1/2 cup): This is the secret to moisture and tang; regular yogurt works but Greek yogurt gives you that tender crumb without excess liquid.
- Beetroot purée (1/4 cup): Buy it canned or roast and blend your own; canned is easier and gives consistent color without adding bitterness.
- Baking powder and baking soda (2 tsp and 1/2 tsp): The pairing matters; baking soda reacts with the yogurt's acidity while baking powder gives lift, so don't skip either.
- Milk (1 1/4 cups): Any kind works—dairy, oat, almond—but creamier options (like oat) make fluffier pancakes.
- Eggs (2 large): They bind everything together and add richness; room temperature eggs mix more smoothly into the wet ingredients.
- Melted butter (2 tbsp): Essential for tenderness and that golden exterior; use real butter, not oil, for the best flavor.
- Fresh or frozen strawberries (2 cups): Frozen work beautifully and often taste more concentrated; thaw them slightly before cooking so they break down faster.
- Lemon juice (1 tbsp): Brightens the strawberries and keeps the compote from tasting one-dimensional.
Instructions
- Start the compote early:
- Combine strawberries, sugar, and lemon juice in a small saucepan and let them bubble away over medium heat for about 8–10 minutes. You'll hear the fruit soften and collapse, filling your kitchen with that warm, jammy smell that signals everything's working. If you want it thicker, stir in the cornstarch slurry and cook another minute or two until glossy.
- Whisk the dry ingredients:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. It only takes a minute, and this step ensures the leavening agents are evenly distributed so every pancake rises the same way.
- Combine the wet ingredients:
- Whisk together milk, yogurt, beetroot purée, eggs, melted butter, and vanilla until the mixture is smooth and that gorgeous pink color has become uniform. This is where the magic starts looking real.
- Gently bring it together:
- Pour the wet ingredients into the dry ingredients and fold together with a few casual strokes of your whisk. Lumps are your friend here; overmixing develops gluten and makes tough pancakes, so stop while the batter still looks a little rough.
- Heat your pan and cook:
- Warm a nonstick skillet or griddle over medium heat, then give it a light butter coating. Pour about 1/4 cup of batter onto the surface and watch for bubbles to form on top—this usually takes 2–3 minutes—then flip and cook the other side until golden and cooked through, another minute or so.
- Stack and serve:
- Arrange your pancakes while they're still warm, then top with a generous spoonful of compote, some fresh strawberry slices, and a dollop of whipped cream. Drizzle with maple syrup if you're feeling indulgent.
Save There's something almost romantic about serving these pancakes, even if it's just for yourself on a quiet morning. The color alone makes an ordinary Tuesday feel like an occasion, and the taste is gentle enough that you want to eat the whole stack without feeling guilty.
The Magic of Beetroot in Baking
Beetroot isn't just a color; it's a humbling ingredient that teaches you something new every time you use it. It adds natural sweetness and moisture to pancakes without making them taste earthy or heavy, which surprised me the first time I tried it. The deeper your beetroot purée, the more vibrant your pancakes become, but go too heavy and the flavor tips toward savory, so start with 1/4 cup and adjust from there. I've experimented with roasting fresh beets and blending them myself, and while the flavor is richer, canned purée gives you consistency and convenience without sacrificing taste.
Building Your Perfect Strawberry Compote
The compote is where this dish gets its personality, and honestly, it's forgiving enough that you can adapt it to your mood. If you like chunky sauce, stop cooking after 8 minutes when the berries are still slightly recognizable; if you prefer it smooth and jammy, let it go for 12–15 minutes, stirring occasionally. The lemon juice is non-negotiable—it cuts through the sweetness and makes the strawberry flavor taste sharper and more alive. I've tried versions with vanilla, a pinch of cardamom, even a whisper of fresh ginger, and each one feels like a completely different breakfast experience.
Making This Brunch Yours
Once you nail the base recipe, the variations become endless and honestly kind of fun to experiment with. Swap the strawberry compote for blueberry, raspberry, or even a mixed berry version; each one brings its own character to the plate. The pancakes themselves are flexible enough to handle additions like fresh lemon zest, a handful of poppy seeds, or even a touch of almond extract if you want something unexpected. Here are the tweaks that work best:
- Add a tablespoon of finely grated beet to the batter if you want an even deeper color and earthier flavor.
- Make it vegan by using plant-based milk and yogurt, plus flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit 5 minutes).
- Batch these pancakes ahead and reheat them gently in a 300-degree oven so brunch morning feels less hectic.
Save These pancakes remind me that the best recipes are the ones that make people smile before they take a bite. Whether you're making them for someone special or just treating yourself to a prettier-than-usual Wednesday morning, they never fail to feel like a little moment of care.
Recipe Guide
- → What gives the pancakes their pink color?
The pink hue comes from beetroot purée added to the batter, offering natural color without altering flavor significantly.
- → How is the strawberry compote prepared?
Strawberries are cooked with sugar and lemon juice until they break down, optionally thickened with cornstarch for a rich compote.
- → Can I make these pancakes vegan?
Yes, substitute dairy milk and yogurt with plant-based versions and replace eggs with a flaxseed mixture for a vegan alternative.
- → What texture should the batter have before cooking?
The batter should be gently mixed until combined, keeping it slightly lumpy to ensure fluffy pancakes upon cooking.
- → How can I serve these pancakes for brunch?
Stack the pancakes, top with strawberry compote, fresh strawberry slices, and a dollop of whipped cream or yogurt. Maple syrup can be added for extra sweetness.