If you've ever searched for beetroot pancakes and felt underwhelmed by bland flavors or muddy colors, this recipe will change your mind completely. These naturally pink beetroot pancakes with chocolate are fluffy, lightly sweet, and surprisingly rich, without tasting like vegetables at all. Best of all, they get their stunning color without food dye, making them perfect for kids, brunch, or anyone looking for pancakes with hidden veggies.
Unlike many beet pancake recipes that lean towards savory, these pancakes strike a balance between indulgence and wholesomeness. The secret? A small amount of cocoa powder. Chocolate and beetroot are a classic pairing (you'll often see them together in cakes and brownies), and here the cocoa adds depth while mellowing out the earthy notes of the beets. The result is a pancake that tastes chocolatey and comforting, not vegetal.
Why beetroot pancakes turn pink (and sometimes don't)
One of the most common complaints I see in forums and recipe comments is: "My beet pancakes turned brown instead of pink." This usually occurs for three reasons: excessive heat, overcooking, or acidic ingredients added too early. Cooking these pancakes low and slow keeps the color vibrant and the texture soft.
A nutritious pancake that still feels like a treat
To make these beetroot pancakes more filling and toddler-friendly, I use buckwheat flour instead of all-purpose flour. Buckwheat is naturally gluten-free, higher in fiber, and has a mild nutty flavor that works beautifully with cocoa and banana. Buckwheat pancakes can sometimes feel heavy, but baking powder and blended wet ingredients keep these pancakes light and fluffy.
These are the kind of healthy pink pancakes you can serve for breakfast, brunch, or even as a snack, especially if you're looking for vegetable pancakes kids actually eat. I must that with two toddlers around, I rely heavily on veggie pancakes and waffles to get them to eat vegetables. If your kids are like mine, they might also enjoy my pink beetroot waffles or my carrot waffles, which use the same "hidden veggie" concept in a different form.
No raw beets required
Another common hurdle with beetroot recipes? Prepping raw beets. For this recipe, I use pre-cooked beets, which are widely available in the refrigerated produce section. They're soft, mild, and perfect for blending into batter. No roasting, peeling, or beet-stained cutting boards required.
Serving ideas and variations
Serve these pink beetroot pancakes with maple syrup, Greek yogurt, or fresh berries. Blueberries, strawberries, and raspberries look especially beautiful against the pink backdrop.
No-waste tip: have leftover beets? Blend them into a smoothie with strawberries, or freeze them for your next batch of pancakes.
Beetroot Pancakes
Equipment
- blender
- mixing bowl
- whisk
- Nonstick skillet or pancake pan
Ingredients
- 1 cup buckwheat flour
- 2 tablespoon baking powder
- 2 tablespoon unsweetened cocoa powder
- salt (pinch)
- ¾ cup ricotta cheese
- 2 eggs
- 5 oz cooked beets (about 2 small beets)
- 1 ripe banana
- 1 teaspoon vanilla extract
- ⅓ cup milk (cow's milk or plant based)
- 1 tablespoon sunflower oil (plus more for cooking)
To serve:
- Maple syrup or agave
- Greek yogurt
- Fresh fruit (bananas, berries)
Instructions
- Add all wet ingredients to a blender: ¾ cup ricotta cheese, 2 eggs, 5 oz cooked beets, 1 ripe banana, 1 teaspoon vanilla extract, ⅓ cup milk, and 1 tablespoon sunflower oil. Blend until completely smooth.
- Pour the mixture into a bowl. Whisk in dry ingredients: 1 cup buckwheat flour, 2 tablespoon baking powder, 2 tablespoon unsweetened cocoa powder, and salt until just combined.
- Heat a lightly greased skillet over low to medium-low heat
- Spoon batter into the pan and cook gently until bubbles form. Flip and cook until set
- Serve the beetroot pancakes warm with fresh fruit, Greek yogurt and syrup.
Video
Notes
- Cook on low heat to preserve the bright pink color.
- Double the batch and freeze leftovers for easy breakfasts.
Frequently Asked Questions
No, there might be a hint of beetroot but the banana, cocoa powder, and ricotta balance the flavor.
High heat dulls the color. Cook slowly and avoid overbrowning.
Yes! Store them in the fridge for 2 days or freeze for up to 2 months.
Absolutely. Use the same amount, but expect a slightly lighter texture.
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