Description
Delight in these vibrant and fluffy Beetroot Pink Pancakes, a beautiful twist on classic pancakes using beetroot powder for a natural pink hue and subtle earthiness. Perfect for a nutritious breakfast or brunch, they combine wholesome ingredients with a hint of sweetness and vanilla aroma.
Ingredients
Dry Ingredients
- 2 Cups all-purpose flour (or gluten-free flour)
- 3 Tablespoons beetroot powder (add more if needed)
- 3 Tablespoons granulated sugar
- 1 Teaspoon salt
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
Wet Ingredients
- 2 eggs
- 2 Cups buttermilk
- 3 Tablespoons butter (melted)
- 1 Teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, beetroot powder, sugar, salt, baking powder, and baking soda. Stir until evenly blended.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, vanilla extract, melted butter, and buttermilk until smooth and well combined.
- Combine Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be slightly lumpy but well incorporated.
- Heat and Grease Skillet: Preheat a large skillet over low heat. Once hot, lightly grease the surface with butter or oil to prevent sticking.
- Cook Pancakes: Pour about ¼ cup of batter per pancake onto the skillet. Cook for 1 to 2 minutes until bubbles form and some burst on the surface. Flip carefully with a thin spatula and cook the underside until it is lightly browned and cooked through.
- Garnish and Serve: Serve the pancakes warm, garnished with icing sugar, fresh fruit, or your preferred toppings for added sweetness and presentation.
Notes
- For a more intense pink color, you can increase the beetroot powder slightly.
- If you prefer fluffier pancakes, avoid overmixing the batter to keep it light and airy.
- Use gluten-free flour if you want to make this recipe gluten-free.
- Leftover pancakes can be refrigerated for 2 days or frozen for up to a month; reheat gently before serving.
- Substitute buttermilk with milk and a tablespoon of lemon juice or vinegar if buttermilk is unavailable.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
