Pink Pancakes with Strawberry (Printable)

Fluffy pink pancakes made with beetroot, served with a bright strawberry compote and creamy toppings.

# What you'll need:

→ 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. For a thicker sauce, stir in the cornstarch slurry and cook for another 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 1/4 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 - Stack pancakes and top with strawberry compote, fresh strawberries, and a dollop of whipped cream or yogurt. Drizzle with maple syrup if desired.

# Expert Advice:

01 -
  • The pink hue is completely natural and always gets compliments before anyone even tastes them.
  • Beetroot adds moisture and subtle earthiness without overpowering the fluffy pancake texture.
  • The compote comes together in under 10 minutes while the batter rests, so timing feels effortless.
  • Works beautifully for a casual weekday breakfast or an impressive brunch spread.
02 -
  • Don't overmix the batter—I learned this the hard way when my first batch turned out dense and rubbery instead of cloud-like and tender.
  • If your beetroot purée is very watery, drain it through a fine mesh strainer for 5 minutes so you don't end up with soggy pancakes.
  • The compote can be made up to 2 days ahead, which means most of your brunch work is already done.
03 -
  • Don't flip your pancakes more than once; the second flip usually ruins the texture and makes them tough.
  • Let your batter rest for 5 minutes after mixing so the leavening agents can activate and your pancakes rise better.
  • Serve everything on warm plates; cold pancakes feel sad, but warm ones feel like you actually care about breakfast.
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