An easy and delicious recipe for healthy Pink Beet Pancakes. These fun Pink Beet Pancakes are quickly mixed in your blender, are super kid-friendly, full of healthy beets, naturally sweetened and can easily be made gluten free.
Beautiful naturally pink pancakes
In my experience as a mom and teacher, kids love bright, fun food. And with Valentine’s Day next week, I have all things pink on the brain.
Which means I’ve been cooking with beets.
This delicious beet pancake recipe is easy, delicious, and made with cooked beets, oats, applesauce, and yogurt. The perfect FUN and healthy breakfast recipe that quickly mixes up in your blender and is naturally gluten free when you use gluten free oats. They also freeze beautifully, so make a nice big batch as part of meal prep and enjoy for many breakfasts to come.
Beet recipes are my favorite way to get that amazing pink color that dazzles kiddos eyes. Plus, they also add an awesome boost of wonderful vitamins and minerals to a recipe. Fun + healthy = so many cool mom points.
However, while beets are full of so much goodness, they also rock a particularly earthy taste (some would describe it as “dirt”) that some children (and adults) find a bit off-putting.
But, friends, these beautiful Pink Beet Pancakes are far from earthy and off-putting. They are downright delicious, healthy and easy to make for the big and little loves in your life.
How do I know? Well, my head veggie-loaded-recipe-quality-control-expert (aka, my 8-year-old daughter) is one of the biggest beet dislikers on the planet. But when she (suspiciously at first) took a bite of these beet pancakes, her eyes lit up and the “mmmmmmmmmm” that left her lips could be heard throughout the house.
So yeah, they are beautiful, beet-loaded and kid-approved. Basically, I just won a gold medal with these beet pancakes.
Love these pink beet pancakes? Check out my Pink Beet Smoothie recipe and Fudgy Beet Gluten Free Brownies too!
Health benefits of beets
I mentioned above that beets are plant rockstars (because they are), but if you are like me….you want to know what a veggie offers up so you can decide what plants to veggie-load your life with and see why veggie-loading can so up the health of your foods.
By adding beetroot, you also add: (source)
- Folate (vitamin B9) (this is helpful for cell and tissue growth)
- Manganese (an essential trace element)
- Potassium (good for heart health)
- Iron (an essential mineral that is necessary for the transport of oxygen in red blood cells)
- Vitamin C (something all us parents need oodles of in our diets)
Suggested toppings for Pink Beet Pancakes
I personally love them on their own, but they are always a little better with a little something something on top to make them extra fun. If you love a little extra pizzazz with your pancakes, consider topping your beet pancakes with one of these gems…
- Plain yogurt sweetened with a little maple syrup. This adds extra protein to the meal and when you sweeten the yogurt yourself, you can control the amount of sugar you add! Most sweetened yogurt have a lot more added sugar than many people would add on their own.
- Homemade whipped cream. Whipped cream makes everything feel like a treat. Homemade whipped cream is quick and easy to make. I also love that (again) you can control the amount of sweetener you add….which is usually a lot less than the amount of syrup or honey you might pour on top of pancakes.
- Natural nut butter. This is my daughter’s favorite pancake topping and a great way to add healthy fat to breakfast. I like to either warm up nut butter and drizzle it on top or use it to make little pancake sandwiches! Unsweetened sunflower seed butter is a great nut-free option.
Different methods for cooking your beet
Yep, you need to cook your beet. But it is something you can easily do ahead of time so that these beet pancakes can come together quickly on a busy morning.
Why do you need to cook your beet? Well, remember how I said that beets have an earthy flavor that some people feel iffy about? Well, cooking a beet helps that! Cooking a beet brings out the natural sugars in it and cuts the earthy flavor that makes so many people fear this healthy veggie!
But if you already have a raw beet in hand, there are lots of different ways to cook a beet. Some methods I have used are…
- Roast (suggested method, as I find it holds onto the color the best)
- Instant Pot
- Cook and peel your beet first. Again, don’t try to shortcut this part. Cooking beets helps to bring out their natural sweetness and really helps these beet pancakes to hit the yum mark.
- If gluten free is important, make sure your oat flour is certified gluten free. Not all oats are gluten free. The legit ones have a label on the outside of their packaging that shows that they are certified gluten free and safe for those with gluten allergies.
Suggested adaptations for beet pancakes
- Not a beet fan? I get it. They aren’t for everyone. So if that pink color isn’t a must for you and your crew, you can sub in 1/2 cup pumpkin puree, sweet potato puree, or butternut squash puree for the beet.
- Make them dairy-free by subbing the plain yogurt in this recipe with your favorite non-dairy yogurt.
- Freeze them! Batch cook them ahead of time and stick them in your freezer to make a healthy breakfast that much easier to get on the table.
Other beautiful beet recipes that your family will love
- Fudgy Beet Gluten Free Brownies (vegan)
- The BEST Beet Hummus
- Homemade Strawberry Beet Fruit Leather
- Super Vitamin C Smoothie
- 10+ Delicious Beet Recipes
- Chocolate Beetroot Cake (with raspberry whipped cream)
- How To Roast Beets
Did you try this beet pancakes and now you’re hungry for more?
Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on Facebook, Pinterest and Instagram for all kinds of veggie-loaded living ideas!
Pink Beet Pancakes
- 2 cups rolled oats uncooked. If gluten free is important, make sure the oats are certified gluten free.
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine salt
- 2 large eggs
- ½ cup plain yogurt
- 2 teaspoon pure vanilla extract
- 4 ounce beets cooked and peeled. I find that roasted beets offer up a stronger color.
- ½ cup unsweetened applesauce or mashed ripe banana
- 3 Tablespoons maple syrup
- 2 Tablespoon neutral oil plus more for cooking
- Combine oats, baking powder, and salt to a high-speed blender. Blend until oats become a fine powder.
- Pour the oat flour mixture into a bowl and set aside.
- In the now empty blender, combine remaining ingredients ( beets, egg, oil, yogurt, vanilla, syrup, applesauce). Blend until smooth and well combined. Add the oat flour mixture into the blender and blend again. Stop a few times to scrape the sides of the blender to ensure everything is well mixed.TIP: If you aren't using a high speed blender, considering pouring blended beet mixture into the bowl with the oat flour and mixing there. This can help throughly mix the batter without overtaxing your blender.
- Heat a pan or other skillet over medium-low heat. Add a little cooking oil to the pan. When the oil is hot, portion out the batter into small pancakes.
- Cook until you see small bubbles forming on the top of the pancake and the edges seem dry, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes. Place cooked pancakes onto a plate and continue with the remaining batter.
- Enjoy warm with topping of choice. Let cool completely before storing leftovers in an air-tight container in fridge for 4-5 days or in freezer.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
These look so yummy!!! Do you have any recommendations as to what you can substitute for yogurt ?
Your favorite milk would probably work, too.
These are beyond delicious! Followed the recipe closely only I used honey instead of syrup. 🙂
I’m so glad you enjoyed them!
Any way to add some more protein to the pancakes?
I like to add collagen peptides to baked goods to help up the protein. You could also try reducing the yogurt to 1/4 cup and adding an extra egg.
Hi- these sound great! I see maple syrup under ingredients but not in the instructions. Is it to be added to the batter or as an optional topping?
Thanks! You add it when you add the other wet ingredients (applesauce, oil and such). Plus more for topping 🙂
I’m definitely going to make these! Will Greek yogurt work instead of regular yogurt?
Yes, the batter might be a bit thicker but it should still work fine.
Is beet root powder an okay substitute and if so how much?
I’ve never worked with beet powder, so I can’t suggest how much to use. If you do add some, I’d suggest upping the applesauce to a whole cup and then adding the beet powder to meet you preferred taste/color.
I made these with Sari Foods’s organic beet root powder. I used 1/4 c and they came out perfectly deep magenta and sweet. I added an extra 2T of milk to the recipe to compensate for the liquid. This recipe is absolutely a keeper.
I am so glad you enjoyed them!
These look delicious! Would it be possible to make them as muffins? I’ll make them either way, just curious!
You could but the pink color might not stay. When I bake with beets, sometimes the color stays and other times it doesn’t. Strange but true.
Loved!!! I added a few fresh strawberries and they were awesome!!!!
Do you think you can use flax eggs or omit the eggs?
I think flax eggs would work!
Great recipe!! I made these the first time using vacuum-packed cooked beets and they didn’t turn out pink at all, more like brownish… I was so disappointed!! I loved the flavor however, and I was determined to get them pink, so I bought fresh beets and steamed them in the pressure cooker. It made a huge difference and the pancakes turned out beautifully pink!! Even my 6-month-old liked them!
I used the vacuum packed cooked beets (2 pieces from packet of 5) and the colour turned out fine.
I didn’t use applesauce. I put in honey as maple syrup sub. I didn’t use yogurt too but milk instead. Thick batter!
These pancakes are so yummy! I couldn’t make them fast enough. My two and four year old loved them. These pancakes taste like cake 😋 they were a hit! I also had enough left for the kids lunch tomorrow. 🎉🙏🏻❤️
I used frozen beats from Trader Joe’s they Turned out super pink and really tasty I mixed all the liquid ingredients first then added the powered ingredients.
Thank you so much for all the wonderful recipes. My boys will eat anything in the form of a muffin so I usually make your muffins every week. My 4year old loves the carrot muffins my fav are the sweet potato apple and the 2 year old loves the green Smoothie Muffins. I am always looking to get veggies in, your recipes are so helpful and tasty! Thanks for all the inspo!
Thank YOU! I am so glad they were a hit and thank you for letting us know about the frozen beet hack! I need to try that next!
Hi! How did you use the frozen beets? Did you defrost in the fridge overnight?
Do you think I could mix the batter the night before and then cook the next morning? I want to make for Valentine’s Day morning but not sure I’ll have time to mix it that day before school.
In my experience, it is best to cook pancake batter fresh. These pancakes reheat really well, so you could cook them the night before and reheat in the morning to make life easier and still have a fun Valentine’s Day breakfast ready to go!
Made a batch yesterday and gave them to my 1 year old for breakfast today. Reheat this morning and the pink turned to brown. Any tips on keeping the pretty color?
Oh interesting! I haven’t had that issue reheating. How did you warm them up?
Would canned beets work as well, you think?
And, on a side note, your recipes are THE BEST! Everyone is always amazed at the tasty treats I bring (all your recipes and credit) and then shocked to find out everything is stuffed full of veggie goodness. Thank you, truly. I could not be more grateful knowing I’m feeding my family healthy, nutrient-rich foods. <3
Rachel, you are so sweet. This comment warmed my heart and I am so honored I can help you feed your family (and friends) in my own little way.
Yes, you can use canned beets but the color might not be as vibrant as the color of my pancakes shown. I used roasted beets because they hold onto their natural color best (in my experience). Canned, precooked (from a store), boiled, and even steamed beets lose some of their powerful pink color during the cooking/packaging process. So the pancakes will still be pink…but lighter in color. But the taste and nutrition will still be on point!
So good! And easy! My kids ate them up so quick and asked for them again for Valentines Day!
Victory! Maybe make them as hearts on V-day!
I’d like to use pre-ground oat flour. Do you know if it is the same volume measure?
So excited to make these for Valentine’s Day!
Oh I am sure you can! I would say 1 3/4 cup.
Hello!! I am loving your site and have an almost 1 year old and I cant wait to try everything!! I just roasted my beets to make pancakes for the morning and my kitchen scale died. Booo!! Any tips on how to measure the 4 oz, just a half cup or should I sent hubby out in morning to get new battery to ensure measuring is correct? Thank you for sharing these wonderful recipes! Much love and hugs from the mitten (michigan) ❤
Oh no! That is such a bummer! If you puree the beets up, it should be about 1/2 a cup. Or my 4oz beet was one small beet.
Can these be made into waffles? For some reason my kids prefer them to pancakes and if love to try these!
Oh! I haven’t tried! I’m going to experiment with it to see if this works and what changes may be needed! My guess would be an extra egg needs to be added.
Would it be okay to use honey instead of maple syrup? Would it need the same amount?
Yes as long as it is not being served to a kiddo under the age of 1. And yes, the amounts would be the same! Enjoy!
How many beets??
Depends on the size. My 4 ounce beet was a smallish medium beet. Or 2 small beets. About 1/2 cup pureed.
So helpful! I was jus about to ask how many as well. As written, the recipe calls for 4oz of beets I guess. I also ready it as needing multiple beets. I also just roasted a batch of several beets and excited to try these for my kiddo. (Also appreciate the gluten-free tips)
Ugh so yummy! I have tons of beets from my organic veggie delivery, this is definitely something I’m going to try out tomorrow. Thanks for sharing!!
These look delicious!!! Definitely going to try them out! If I want to freeze extras, how would I go about thawing & reheating when we are ready for some more?
I would just thaw in the fridge overnight and rewarm in the oven or toaster oven!
Mine came out too thick and I followed your recipe to a T.
Did they not cook through?
These are awesome! We made them with beets from Costco (such a time saver) but otherwise follow the directions, and they are a favorite of everyone’s (3 year old and 7 month old included!)
Oh I love that! Time saving hacks are life and I love that your littles enjoyed these!
Hi, was curious if I could use baby oatmeal cereal in place of the oats since they are already ground down? And would the measurement be the same? Would I still need to add baking powder? Thank you!
I’ve honestly not tried it with baby oatmeal but I imagine it would work! I’d use a similar amount of oats.
What about whole wheat flour? It seems many of the recipes call for oat, just wondering why that is.
Like!! Really appreciate you sharing this.
How did you cook your beet?
Roasted. I also link different cooking methods in the post above.
very useful and yum. I also shared it on my facebook.
Many thanks! 🙂
Followed the recipe and my kids enjoyed them! We had yellow beets instead of red but I roasted them and it made the pancakes bright yellow. Turned out great!
Oh how fun! I love that little switch up!
These are delicious. This time I used your Strawberry Beet (and blueberry because it’s what I had) Applesauce in place of the other applesauce! So good and added a little extra sweetness!as always, your recipes are easy and fun.
Such a great idea! And I am so glad you enjoy my recipes!
Hello! I only have AP Flour… would I use 2cups? Thank you!
I haven’t tried it with AP flour. Oat flour is usually much “thirstier” then APF, so you will probably need to use more like 2 1/4 cup. That is just a guess. If you give it a go, I’d love to hear how they come out!
Hi there, I found your site via Google while looking for a related topic, your website came up, it looks good. I’ve bookmarked it in my google bookmarks.
These were yummy and quick! My kids loved the color. Will be making again; thank you!
I’m so glad you enjoyed, Mary!
Soooo good! Thank you for the recipe!
I am so glad you enjoyed, Jelena!
These are excellent!! My kids gobbled them right up and then asked for more! We were not beet eaters but we are now! I would add about 1/2 cup of water to the batter because it was very sticky and hard to get out of my Vitamix.
These were so delicious! Our 3 kids loved them. I attempted to spread the batter into heart shapes and my kids thought it was fun 🙂 I also made a strawberry/ginger compote to put on top with a little maple syrup!
So yummy! I omitted the maple syrup and still found them to be deliciously sweet! My 13.5 month old LOVED them!
I am so happy to hear that, Hillary!
These were a hit with my 4 year old. We used Love Beets and the pancakes lost their pink color. Any tips to keep the pink?
So glad you enjoyed them, Sarah! Beets are a tricky thing to cook with sometimes, as the color can vary from beet-to-beet and cooking method. I find that roasted beets hold onto their color the best and give these pancakes that vibrant color you see in my pics. Low and slow cooking also helps keep the pink. A griddle or pan that is too hot will turn the beets brown.
Would this work without the salt for my 7 months old. Thanks!
Could you roast the beets the day before and then assemble everything the next morning to make the pancakes? (Just trying to cut down on prep time the morning of)
Absolutely. I always prep my beets ahead and even freeze them after cooking to make throwing these pancakes together easy.
Awesome! Thanks for the quick response.
Can’t wait to make these this weekend!
I made them this morning for breakfast and they were so good! I steamed the beets, used a banana and quick cooking oats, and skipped the maple syrup. Served with yogurt and fruit and I’m not kidding my 1 yr old ate 5 regular size pancakes. She definitely approved!
Wooohooo! I’m so glad the kiddos enjoyed it!
Do you think I could use this recipe to make muffins instead? Thanks!
You probably could, though I haven’t tried this specific recipe as muffins. Also, I find that beets don’t consistently hold their color when baking, so your muffins might come out a very different shade of pink vs your pancakes.
Help please! Roasted the beets. Batter was great. But cooking made them really tan. I didn’t use any oil to cook, so I know the oil wasn’t burning. Otherwise tastes great!
So glad you enjoyed the taste! Were they tan all the way through? Or just on the outside? I know that sometime readers have cooked them on too high of a temp and the outside browns while the inside remains pink. I try to do low and slow with this pancake recipe when it comes to cooking!
I don’t have a full size blender – either a magic bullet or a food processor or an immersion blender. Which would you suggest (to avoid me getting both dirty or being unsuccessful over all!)
The food processor would likely work. Or pulse the dry ingredients in your magic bullet into a flour and dump into a bowl. Then blend the beets, eggs and other wet ingredients in the magic bullet and add that to the bowl with the oat flour….then mix by hand. I’ve done that when use other people’s blenders and the texture is perfect
whenever we want to make a cake with flavor then you are the 1st name of our wishlist bucket.!! so now you feel that hows your blog is important for us. It’s totally great help to all food lovers!!
Made these for “Pancake Tuesday” this morning. A huge hit with both kids! And the toddler said “oooooo, good job, Momma”. 😂
Good job, indeed! I am so glad they were a hit!
My younger boy whenever want to eat cake. then i can make it but after your blog recipe i have a number of unique recipes on my wishlist. Thanks a lot for this Fun!
Great recipe! My kids loved it! The other ingredients totally mask the beet flavor of the one beet in the recipe. And the color is great!
Hello Taesha Butler, Glad to hear I am.
I read your Content top to bottom and my Aunty has diabetics so some recipe does not fit her criteria. So can I add some drops of organic stevia. ?
Thanks a lot for your Healthy Content
I have never tried it with stevia but you certainly could! You might have to play with how many drops to use to replace the sweetener, but the pancakes should still turn out if that is all you are replacing.
Beetroot Pancakes are healthy Pancake options that you can make for your weekend breakfast along with some sliced fruits. Totally Agreed!
And they are just so pretty too!
Can I use steel cut oats instead of rolled oats ?
I haven’t tried but I bet it would work! Since steel cut oats are tougher to process, I would pulse the steel cut oats alone in the blender until they are a flour and then add the other ingredients. That way, you don’t end up with chunks of oats in your pancakes.
My family absolutely loves this recipe. I have made it at least a dozen times and it’s perfect every time.
I always double batch and freeze half the pancakes cooked, for school lunches.
I’m in Australia and I use the Coles or Woolies vacuum packed cooked beats, half packet of those for this recipe. I use the whole packet when I double batch this recipe.
Thanks for a fabulous nutrient packed recipes my entire family loves ☺️
I am so glad, Cass! Thanks for taking the time to share and leave a review!
Hello! I doubled your recipe and followed it exactly but for some reason my pancakes were extremely thick and no matter what I do they won’t cook in the middle. I have so much batter left over that I hate to waste. Do you have any tips? I have no idea why mine is coming out differently. /=
Oh no! I haven’t had this happen to me before but I’m wondering if maybe (since you doubled it) if the batter got over mixed. Maybe add a little extra yogurt or applesauce to thin the batter out a bit so they aren’t such thick pancakes. And cook them low and slow so that they don’t burn on the outside before they cook in the middle. I hope that helps!