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Beet Pancakes

Enjoy vibrant, fluffy pancakes enriched with the earthy sweetness of beets. A delightful breakfast treat that impresses in taste and appearance.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk
  • 1 large egg
  • 1 cup cooked and pureed beets Peel and chop the beets before cooking.
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
For Cooking
  • as needed Butter or oil For greasing the skillet.

Method
 

Preparation
  1. Prepare the Beet Puree: If you haven't already cooked your beets, peel and chop them into cubes. Boil them in water until tender (about 15-20 minutes), then drain and puree until smooth.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In another bowl, beat the egg and stir in the buttermilk, melted butter, and beet puree until everything is mixed smoothly.
  4. Bring it Together: Pour the wet mixture into the dry ingredients and gently stir to combine. Don’t overmix; a few lumps are just fine!
Cooking
  1. Cook the Pancakes: Heat a skillet over medium heat and add a bit of butter or oil. Once hot, pour in 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.
  2. Serve and Enjoy: Stack those pancakes high, drizzle with your favorite toppings, and enjoy your colorful breakfast creation!

Notes

Substitutions: For gluten-free pancakes, use a gluten-free flour blend. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in a toaster or skillet over low heat.