Beet Pancakes

These easy Beet Pancakes are sweet and colorful. Their pink color makes them perfect for Easter or Valentine's Day.

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These easy Beet Pancakes are not only pretty, but they are sweet and rich. I used beet powder, which is the perfect all-natural food dye. It doesn't take much to add a lot of color.

This is my favorite pancake recipe to date. I ate them with blueberries and raspberries to add some tartness and contrast of flavor.

This beet pancake recipe has a subtle beet flavor. Add some chocolate chips for even more sweetness. See my Vegan Chocolate Chip Pancakes for inspiration.

Other beet recipes to try are my Vegan Beet Latte, Strawberry Beet Smoothie Bowl recipe, and Beet Kombucha recipe.

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❤️ Why You'll Love Them
🧾 Ingredients
🔪 Instructions
🍽 Serving
🥡 Storage
❄️ Can I Freeze Them?
👩🏻‍🍳 Recipe FAQs
Other Vegan Pancake Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love Them

They are sweet, rich, and vibrant.
These pink pancakes are perfect for special occasions like Easter or Valentine's Day.
They're made in about 20 minutes.

🧾 Ingredients

Gluten-free 1:1 baking flour: I used Bob's Red Mill gluten-free 1:1 baking flour. Since I used a 1:1 flour, you could use regular all-purpose flour in the same ratio.
Red beet root powder: Adds a sweet earthy flavor and vibrant pink color. You could also use roasted beets or beet juice. If you use cooked beet, you may want more soy milk. If you use beet juice, you'll want to use less soy milk.
Baking powder: Acts as a leavening agent.
Ground flax seeds (flax meal): You can grind flax seeds or buy flax meal. If you grind them yourself, you can use a coffee grinder or a Nutribullet with the milling blade. You could also use ground chia seeds.
Salt: Enhances sweetness. I like to use sea salt.
Soy milk: I used soy milk, but you could also use oat milk, almond milk, or your favorite non-dairy milk.
Pure maple syrup: Adds sweetness. You could also use agave syrup.
Vanilla extract: Enhances flavors.
Vegan butter or coconut oil: For cooking the pancakes. Vegan butter is richer. Coconut oil adds a slight coconut flavor. I prefer vegan butter, but both taste good. You could also use cooking spray.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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🔪 Instructions

Step 1: Add dry ingredients to a large mixing bowl.

Mixed dry ingredients in a bowl with whisk.

Step 2: Whisk.

Step 3: Add wet ingredients.

Pancake batter in a large bowl with spoon.

Step 4: Whisk to combine.

Pink Beet Pancakes in a non-stick pan. One being flipped.

Step 5: Heat vegan butter in a skillet on medium heat. Add pancake batter. Cook until small bubbles form and flip.

Step 6: Cook until slightly browned. Repeat with the remaining batter. Store in a sealed container.

🍽 Serving

Fresh fruit: raspberries, blueberries, strawberries, or sliced bananas
Maple syrup
Vegan butter
Chocolate sauce
Chopped nuts
Vegan whipped cream

🥡 Storage

Let cool to room temperature and store them in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.

Reheat the leftover pancakes in the microwave by covering them with a damp paper towel at 10-second intervals. If you're cooking for a large group, keep them in a single layer on a parchment-paper lined baking sheet in the oven at 200 ° until ready to serve.

Freezing and reheating them doesn't change their taste or texture.

Just make sure to separate the pancakes with plastic wrap or parchment paper so they don't stick together.