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    Home > Recipes > Breakfast > Pancakes and Waffles

    Pink Pancakes

    Published: Feb 6, 2023 · Updated: Mar 27, 2025 · by Veronika Sykorova · This post may contain affiliate links · 10 Comments

    62 shares
    Jump to Recipe·Print Recipe·5 from 10 reviews
    A stack of pink pancakes on a small white plate garnished with fresh raspberries and being drizzled with maple syrup.
    A stack of pink pancakes on a small white plate garnished with fresh raspberries and being drizzled with maple syrup.
    A stack of pink pancakes on a small white plate garnished with fresh raspberries and being drizzled with maple syrup.

    These Pink Pancakes are made with cooked beets that give them a beautiful natural pink color. They're the perfect pancakes for Valentine's Day or Mother's Day! You can also easily make them gluten-free and dairy-free.

    A stack of pink pancakes on a small white plate garnished with fresh raspberries and being drizzled with maple syrup.
    Jump to:
    • Why You'll Love These Pink Pancakes
    • Ingredients
    • Step-by-Step Instructions
    • Tips & Tricks!
    • Serving Suggestions
    • Storing and Reheating
    • FAQs
    • Other Pink Recipes
    • 📖 Recipe

    Why You'll Love These Pink Pancakes

    Perfect for Valentine’s Day - the pancakes are naturally pink thanks to cooked beets. The beets are blended into the batter so you can’t detect them, but they give the batter a beautiful pink hue without any food colorings! This makes them perfect for Valentine’s Day or Mother’s Day!

    Hidden nutrients - The cooked beet gives the pancakes light earthiness, which is balanced with a little bit of maple syrup, so you could never tell these were beet pancakes if it wasn't for their color. Who doesn’t love a sweet recipe with hidden veggies?!

    Fluffy and delicious - The pancakes have an amazing fluffy texture, they're soft, not overly sweet, and perfect for breakfast, brunch, or even dessert!

    Easy to make gluten-free - you can use regular all-purpose flour for this recipe but I like to use a gluten-free flour blend. Any blend you like should work here.

    Freezer-friendly and great for meal prep - You can make a double batch and freeze the pancakes to always have some on hand for a quick breakfast on busy weekdays!

    Pink pancakes laid out on a large white plate on a white stone background.

    Ingredients

    • Almond milk - to keep this recipe dairy-free, I use almond milk but any milk will work here except canned coconut milk.
    • Flour - you can use all-purpose flour or your favorite gluten-free flour blend. I like using Bob's Red Mill 1:1 GF flour blend.
    • Eggs - eggs are a big part of this recipe. It’s what binds everything together and helps the pancakes rise. You can try using an egg replacement but I haven’t tried it.
    • Beets - beets are what give these pancakes their beautiful pink color. You can use raw peeled beets and steam it, or you can get ready-to-eat beets that have already been cooked. You can usually find those in vacuum-sealed packages in the fridge section of most grocery stores.
    • Avocado oil - the batter calls for avocado oi,l but you can also use melted butter depending on your preference. The same goes for what you use to cook your pancakes. I like cooking pancakes with butter, but cooking spray or any vegetable oil you have on hand works just as great.
    • Maple syrup - A small amount of maple syrup is added to the batter to balance out the earthiness of the beets. You can use any liquid sweetener you prefer.
    • Flavorings - Vanilla extract and cinnamon give these pancakes all the flavor and mask the subtle beet flavor.
    Flour, eggs, milk, a cooked beet, and other ingredients laid out on a stone background with text overlay explaining the ingredients.

    Step-by-Step Instructions

    1. Add almond milk, eggs, avocado oil, maple syrup, a cooked beet, and sea salt to a high-speed blender.
    2. Blend on high until smooth.
    A blender with liquid ingredients and cooked beets for pancake batter before and after blending together.
    1. In a large bowl, whisk together flour, baking powder, and cinnamon.
    2. Pour in half of the wet ingredients into the dry ingredients and whisk.
    3. Add the rest and whisk until just combined. Don't overmix the batter to avoid dense and flat pancakes.
    Pink pancake batter before and after whisking together in a large white bowl.

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    1. Heat a large frying pan over medium-high heat and add a knob of butter or cooking oil.
    2. Spoon the pancake batter into the pan to make pancakes (approx 2 tablespoon of batter per pancake). Don’t overcrowd your pan, I usually do 3-4 pancakes at a time in a large pan.
    3. Cook the pancakes for about 2 minutes on one side, flip, and cook for another minute or so. You’ll know the pancakes are ready to flip when the sides start to set and bubbles form on top. Cook until lightly golden on both sides.
    4. Repeat with the rest of the batter and add more butter or oil as needed. I also recommend wiping any burnt butter off the pan using a paper towel. Be careful when doing this; the pan is very hot.
    Pink pancakes cooking with butter in a large stainless steel pan.

    Tips & Tricks!

    • Keep your pancakes warm - Preheat your oven to 200°F (90°C) and keep your pancakes on a baking sheet in a single layer in the preheated oven while you finish cooking the rest of the batter. I don't like to stack them to prevent them from steaming, so the outside stays crispy.

    Serving Suggestions

    • Syrup - Pure maple syrup is a classic but you don't have to stop there! Try these pancakes with some homemade Strawberry Syrup or Chocolate Syrup, or both!
    • Nut butter or seed butter - Drizzle on some almond butter or add a dollop of peanut butter. If you want to avoid nuts, you can add sunflower seed butter or any other seed butter! Coconut butter or my Homemade Nutella would also be delicious! You can also top the pancakes with roasted or raw chopped nuts or seeds to add crunch.
    • Yogurt - Greek yogurt is my favorite for these pancakes but a creamy non-dairy yogurt like coconut yogurt would be amazing as well!
    • Fruit - Add fresh berries like strawberries, raspberries, blueberries, blackberries, or any other fruit! If you're feeling extra fancy, you can add some sauteed berries with maple syrup or caramelized bananas!
    • Dessert - You can serve the pancakes for dessert with a scoop of vanilla ice cream and some whip cream!

    Storing and Reheating

    Refrigerator - store the pancakes in an airtight container in the fridge for 3-4 days.

    Freezer - store the pancakes in a freezer-safe container or a freezer bag. To prevent the pancakes from sticking together, you can freeze them on a large flat surface like a baking sheet first and then transfer them to a freezer bag.

    Reheating - Preheat your oven to 350°F (175°C), lay your pancakes out on a baking sheet in a single layer, and warm up for 5-10 minutes from the fridge or 10-15 minutes from frozen.

    A hand holding up a fork with stacked pancakes showing the fluffy inside of the pancakes.

    FAQs

    Are the pancakes freezer-friendly?

    Yes! You can freeze any leftovers to enjoy later. Defrost overnight in the fridge or in the oven (details in recipe card notes)

    Can I make these vegan?

    You can try swapping the eggs for a vegan egg substitute but I haven’t tried it so I can’t guarantee the results. The pancakes might not rise as much as they normally would.


    Can I use raw beet?

    I recommend using cooked beets because they’re easier to blend into the batter and cooking them also mellows out their earthy flavor too.

    Pink pancakes on a small white plate garnished with fresh raspberries with more pancakes and berries in the background.

    Other Pink Recipes

    Below are four pink-themed recipes that are perfect for Valentine's Day! The beet dip is bright pink and one of my all-time favorite appetizers! Head over to the Valentine's Day category to see all the latest recipes for this holiday.

    • Pink Waffles with Strawberry Syrup
    • Pink Pomegranate Smoothie
    • Beet Dip with Goat Cheese
    • Iced Raspberry Passion Tea Lemonade

    ⭐⭐⭐⭐⭐
    Have you tried these Pink Pancakes? Please leave a star rating and let me know how it went in the comments below!

    Hungry for more? Grab my free Top 10 Best Smoothie Recipes e-book, and don't forget to follow me on Pinterest and Instagram to always stay in the loop!

    Print

    📖 Recipe

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    A stack of pink pancakes on a small white plate garnished with fresh raspberries and being drizzled with maple syrup.

    Pink Pancakes

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
    • Author: Veronika Sykorova
    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 minutes
    • Yield: 20-22 pancakes 1x
    • Category: Breakfast
    • Method: Stovetop
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
    Save Recipe Recipe Saved

    Description

    You'll love these Pink Pancakes! Beets give them a beautiful pink hue and make them great for Valentine's Day! Add your favorite topping and serve them for breakfast or brunch.


    Ingredients

    Units Scale
    • 1 cup almond milk
    • 3 large eggs
    • 100g peeled cooked beets (1 medium beet)
    • 2 tbsp avocado oil (plus more for cooking)
    • 2 tbsp maple syrup (plus more for serving)
    • 2 tsp vanilla extract
    • ¼ tsp fine sea salt
    • 1 ¾ cup all-purpose flour (I use Bob’s Redmill 1:1 gluten-free flour)
    • 1 ½ tsp baking powder
    • ½ tsp cinnamon powder
    • Avocado oil or butter for cooking
    • Toppings: maple syrup, nut butter, butter, berries, yogurt, hemp seeds

    Instructions

    1. Into a high-speed blender add almond milk, eggs, cooked beets, avocado oil, maple syrup, vanilla extract, and sea salt. 
    2. Blend on high until completely smooth and pink.
    3. In a large mixing bowl whisk together flour, baking powder, and cinnamon.
    4. Pour in half of the blended liquid ingredients, whisk, pour in the rest, and whisk again until just mixed. Don’t overmix the batter.
    5. Heat a large skillet over medium-high heat. Add a knob of butter or oil and lower the heat to medium.
    6. Form 3-4 pancakes (approx. 2 tablespoon of batter per pancake) and cook for 2 minutes until slightly set on the edges and bubbles start to form on top.
    7. Flip and cook for another minute or until lightly browned on both sides.
    8. Repeat with the remaining batter and add more butter or oil as needed. You may need to use a paper towel to wipe any burnt butter from the pan.
    9. Serve the pancakes with toppings of your choice and enjoy!

    Notes

    • Keep your pancakes warm: Preheat your oven to 210F (100C) and keep the pancakes on a baking sheet or oven-safe dish in a single layer in the oven until you finish cooking the rest.
    • Storing: Store any leftovers in the fridge for 2-3 days and warm up in the oven at 350F (175C). You can also store them in the freezer in a freezer-safe container or a bag. Defrost in the fridge overnight or in the oven at the same temperature.

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    Did you make this recipe?

    Comment and rate the recipe below and tag @thehealthfulideas on Instagram with the hashtag #thehealthfulideas, I'd love to see what you made!

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    62 shares

    Comments

    1. Colleen says

      February 07, 2023 at 4:39 pm

      These pancakes will be perfect for Valentine's Day breakfast! I love that they get their color from beets and not food coloring.

      Reply
    2. Loreto and Nicoletta Sugarlovespices says

      February 08, 2023 at 2:11 am

      Such a pretty pink color for these pancakes! We love to add beets as natural coloring, and loved these pancakes!

      Reply
    3. Marta says

      February 08, 2023 at 11:38 am

      These are the cutest and tastiest pancakes I've ever had. I made these pink pancakes for a brunch honoring my friend's last chemo treatment for breast cancer. They were such a huge hit everyone asked for the recipe!

      Reply
    4. Amy Liu Dong says

      February 08, 2023 at 1:52 pm

      I love the color of these pancakes and the flavor is so delicious! Yummy!

      Reply
    5. Kathryn says

      February 09, 2023 at 11:52 am

      These pancakes are too cute!! I love how they are pink from beets, I can't wait to make these next week, thanks for sharing!

      Reply
    6. Jamie says

      February 12, 2023 at 12:12 am

      Wow! These pink pancakes look so unique and very delicious! The color it gives adds an enticing and tempting aura to this! A great breakfast to pair with our hot drink! Loved it!

      Reply
    7. NATALIA says

      February 12, 2023 at 5:52 pm

      OMG so delicious! I added toasted pecans and I couldn’t stop eating them. These pink pancakes will be in my regular rotation. Thank you for the delicious recipe!

      Reply
    8. Lori | The Kitchen Whisperer says

      February 12, 2023 at 7:01 pm

      So festive and perfect for Valentine’s Day! I love that they are made with beet’s versus food coloring!

      Reply
    9. Ann says

      February 12, 2023 at 7:05 pm

      I would have never guessed these pancakes had cooked beets in them! What a great idea to get this pretty color! A great breakfast idea for Valentine's Day.

      Reply
    10. LaKita says

      February 12, 2023 at 9:44 pm

      Made these pancakes over the weekend and my family loved them! Such a beautiful pink color and the perfect dairy-free pancake option.

      Reply

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    I'm Veronika and The Healthful Ideas where I share original plant-based recipes for every day cooking and popular classics with a healthy twist.

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    A photo of a young woman in a white and red striped shirt with a white backround.

    Welcome!

    I'm Veronika and The Healthful Ideas where I share original plant-based recipes for every day cooking and popular classics with a healthy twist.

    More about me

    Latest Recipes

    • A matcha latte with cold foam on top dusted with matcha for garnish and a glass straw.
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