Add a pop of color to your breakfast with these vibrant Pink Beet Pancakes! Enjoy their naturally sweet flavor, enhanced by a touch of vanilla. Blend beets and cottage cheese into the batter to create a fluffy, nutrient-packed treat. Impress your brunch guests with their eye-catching hue and irresistible taste. Top with yogurt, fresh berries, or a drizzle of maple syrup for the perfect finishing touch! Bake off extra beets so you make make my refreshing Watermelon Beet Salad recipe.
Try out another pancake variation containing higher protein with my Greek Yogurt Oatmeal Pancakes recipe. If you are more of a Waffles fan, my Greek Yogurt Waffles and Apple Cinnamon Waffles are great recipes to make. Pair there brunch favorites with my Roasted Potatoes with Onion Soup Mix.
Ingredients
Find below the list of ingredients needed to make Pink Beet Pancakes.
- Roasted Beets
- All Purpose Flour
- Baking Powder
- Salt
- Cottage Cheese
- Milk
- Large Eggs
- Vanilla
- Unsalted Butter
- Brown Sugar
See recipe card for quantities.
Top Tip: Handling Beets
While roasted Beets are delicious and beautiful in color, they can be hard to handle without staining. Enjoy your beets without a mess!
- Wear disposable gloves to protect your hands from stains, or handle with a paper towel to absorb the excess juices.
- Rub a little oil on your skin beforehand to create a natural barrier.
- Use a dark colored plastic cutting board instead of wood to prevent color absorption.
- Wipe up spills immediately to avoid permanent stains.
- Make a paste with baking soda and a little water, scrub gently, then rinse. This acts as a mild exfoliant.
Instructions
Preheat your oven to 400F if needing to roast beets for the recipe.
- Place 3-4 small unpeeled beets, on a large piece of aluminum foil. Wrap them in a tight pouch and place on a tray or dish. Bake for 1 hour. Let the beets come to room temp or refrigerate the pouch overnight.
- Cut the root and stem ends from the roasted beet. Hold the beet with a paper towel and use a spoon to easily scrape off the skin from the beet.
- Place the cottage cheese, cubed roasted beets, and ⅓ cup of the milk in a small food processor or blender. Blend until as smooth as possible, scarping down the sides of the blender for best results.
- Pour the creamy beet mixture into a large, non-staining, mixing bowl. Add the eggs, vanilla, and brown sugar to the mixture and whisk until smooth.
5. Whisk the rest of the milk and the melted butter into the batter.
6. Mix, in a separate smaller bowl, the flour, baking powder and salt.
7. Add the dry ingredients to the large bowl of wet ingredients. Whisk until just combined, and still lightly lumpy.
8. Preheat a griddle at 350F or a non-stick pan on medium heat. Melt butter on the surface and use a ½ cup measuring cup to dole out the pancake batter.
9. Cook the Pink Beet Pancakes for 3-4 minutes, until bubbles start to form on the top, or lightly golden on the bottom. Flip and cook for another 2-3 minutes. Repeat with the remaining batter until the 9 pancakes are cooked off.
Substitutions
- Cottage Cheese - Replace the cottage cheese with ½ cup of Greek Yogurt
- Dairy - Use dairy-free alternatives, like almond milk and plant butter, in the same recipe quantities. Replace the butter in the recipe with non tasting oil.
- Spices - Feel free to add 1 teaspoon of cinnamon to the dry ingredients.
Storage
Cool the freshly cooked Pink Beet Pancakes completely on a wire rack to prevent sogginess. Stack them with parchment paper between each pancake to avoid sticking. Place them in an airtight container and refrigerate for up to 3 days. Freeze for longer storage by laying them flat on a baking sheet before transferring them to a freezer-safe bag. Reheat in a skillet, toaster, or microwave for a quick and delicious meal!
Recipe
Pink Beet Pancakes
Ingredients
- 3 small Red Beets
Dry Ingredients
- 1½ cup All Purpose White Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
Wet Ingredients
- ½ cup Cottage Cheese
- 1 cup Milk
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- ¼ cup Brown Sugar
- ¼ cup Melted Unsalted Butter more for the pan
Instructions
Roasting the Beets
- Preheat your oven to 400F.
- Place the unpeeled beets, on a large piece of aluminum foil. Wrap them in a tight pouch and place on a tray or baking dish. Bake for 1 hour. Let the beets come to room temp or refrigerate the pouch of roasted beets overnight.
- Cut the root and stem ends from the roasted beet. Hold the beet with a paper towel and use a spoon to easily scrape off the skin from the beet.
Dry Ingredients
- Mix, in a medium bowl, the flour, baking powder and salt. Set aside
Wet Ingredients
- Place the cottage cheese, 1 cup of small cubed roasted beets, and ⅓ cup of the milk in a small food processor or blender. Blend until as smooth as possible, scarping down the sides of the blender for best results.
- Pour the creamy beet mixture into a large, non-staining, mixing bowl. Add the eggs, vanilla, and brown sugar to the mixture and whisk until smooth.
- Whisk the rest of the milk, the vanilla, and the melted butter into the batter.
- Add the dry ingredients to the large bowl of wet ingredients. Whisk until just combined, and still lightly lumpy.
- Preheat a griddle at 350F or a non-stick pan on medium heat. Melt butter on the surface and use a ½ cup measuring cup to dole out the pancake batter.
- Cook the pancakes for 3-4 minutes, until bubbles start to form on the top, or lightly golden on the bottom. Flip and cook for another 2-3 minutes. Repeat with the remaining batter until the 9 pancakes are cooked off.
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