Pink Pancakes with Strawberry (Print Version)

Fluffy beetroot-tinted pancakes paired with a sweet, warm strawberry compote for a colorful brunch delight.

# Components:

→ Pancakes

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/4 cups milk, dairy or plant-based
07 - 1/2 cup plain Greek yogurt
08 - 1/4 cup beetroot purée
09 - 2 large eggs
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon vanilla extract

→ Strawberry Compote

12 - 2 cups fresh or frozen strawberries, hulled and halved
13 - 2 tablespoons sugar
14 - 1 tablespoon lemon juice
15 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ To Serve

16 - Fresh strawberries, sliced
17 - Whipped cream or Greek yogurt
18 - Maple syrup

# Directions:

01 - In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the fruit breaks down. For thicker sauce, stir in the cornstarch slurry and cook for another 1 to 2 minutes. Set aside to cool slightly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk milk, yogurt, beetroot purée, eggs, melted butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients. Mix gently until just combined; a few lumps are acceptable. Do not overmix.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook until bubbles form and edges look set, 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
07 - Stack pancakes and top with strawberry compote, fresh strawberries, and a dollop of whipped cream or yogurt. Drizzle with maple syrup if desired.

# Expert Advice:

01 -
  • They're naturally pink without any artificial coloring, so you can feel good about what's on the plate.
  • The Greek yogurt keeps them tender and fluffy while the beetroot adds an earthy sweetness that pairs perfectly with bright strawberries.
  • You can make the compote while the batter rests, so everything comes together in under an hour.
02 -
  • Don't overmix your batter—lumps are normal and necessary, and overmixing develops the gluten in the flour which makes pancakes chewy and tough instead of fluffy.
  • The beetroot purée can vary in water content depending on the brand, so if your batter seems too thick or too thin, you can adjust with a splash of milk or a bit more flour.
03 -
  • Keep a small damp towel nearby to wipe your spatula between pancakes so you don't drag cooked bits onto the next one.
  • If your compote becomes too thick after cooling, warm it gently and thin with a tablespoon of water—it'll flow over the pancakes like it's supposed to.
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