Red Beet Pancakes
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Red Beet Pancakes

Red Beet Pancakes from



My husband has discovered a passion for cooking. For me, this newfound culinary obsession of his is both a blessing and a curse. While on one hand it's a huge relief because I don't have to cook, it can also be a total pain in my tush (and not just because of the potential mess I likely find afterwards) because while he is completely focused on his latest creation, I am left in charge of two cranky, hungry kids.

It's hard for me to get upset though. Hubby gets so excited about the whole process and the two hour mental voyages he takes while focussed on a new dish are kinda hilarious to watch. It's like witnessing a 4 year old trying to finish a 50 piece jigsaw puzzle for the first time. Plus, I love watching how jazzed the kids get seeing Daddy work in what they consider to be Mommy's turf.

One recent Saturday morning, Daddy decided to make a beet pancake recipe he had seen in Good to the Grain, a fabulously gorgeous book by Kim Boyce. As soon as Kenya heard the words "beet" and "pancakes" he said, "no way, that's gross". It didn't take long for Chloe to jump on the "yucky" bandwagon. It seemed like this experiment was going to leave two out of four of us with empty tummies, but as soon as the kids got into helping Daddy stir, mash and measure, they apparently forgot all about their initial aversion. By the time the beautiful ruby discs finally came off of the griddle and onto everyone's plates, the kids downed about five a piece.

My favorite part of this story though, came later on when my husband asked Kenya why he was so resistant at first to the beet pancakes. Kenya just looked at him and said, completely matter of fact, "who knew they were going to be that good!"

I've simplified Boyce's recipe here, adding some whole wheat flour, more pureed beets to further brighten the color and some Greek yogurt too, making these red beet pancakes a breakfast that will make everyone's eyes as big as their stomachs when you set them on the table.

He may make a bit of a mess and take a while finding his way around the kitchen, but I have to say it's unbelievably charming watching hubby take over what I usually think of as my kitchen....and make it more of ours!

If you make these Red Beet Pancakes I would love to see them! Take a picture, post it on Instagram and tag Weelicious. I can't wait to see your creation!

Red Beet Pancakes  (Serves 6)

  • Prep Time: 5 mins,
  • Cook Time: 12 mins,
  • Rating:
    Rate this recipe
My husband has discovered a passion for cooking. For me, this newfound culinary obsession of his is both a blessing and a curse. While on one hand it's a huge relief because I don't have to cook, it can also be a total pain in my tush (and not just...


  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 3 tablespoons light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 medium beets, roasted and pureed (about 3/4 cup)
  • 1 1/4 cup milk
  • 1/3 cup plain greek yogurt
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract


  1. 1. Sift the first 5 ingredients into a bowl.
  2. 2. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
  3. 3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
  4. 4. Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.
  5. 5. Serve with desired accompaniments.
  6. * To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months

Accompaniments: honey, maple syrup, butter, raspberry sauce How to Roast Beets:

Red Beet Pancakes

Nutrition Information

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  1. Joanna W

    October 6, 2016 at 2:17 pm

    Made these for my picky eater and they were a hit and beautiful! Needed 3.5 beets and added a little water to make a smoother puree. I guess what I thought was medium wasn’t!! How long do you think the beets will keep if puréed in advance?

    • C. McCord

      October 10, 2016 at 11:13 am

      The beet puree will keep about 5 days in the fridge! So glad these were a hit!

  2. Linda-H

    October 3, 2016 at 5:45 am

    I made these gorgeous pancakes last night and they were delicious and fluffy (I have never bought beets in my life!)! I also added some mini chocolate chips to a few pancakes for variety, but I like the idea of making cream cheese sandwiches with these pancakes for my son’s lunchbox! Thank you again for your awesome recipes!

    • C. McCord

      October 4, 2016 at 10:56 am

      So glad to hear these were a hit! Chocolate chips sound like a delicious addition!

  3. Sima

    September 3, 2016 at 6:11 am

    Hi, these turned out a pale pink for me even though my pureed beets had a beautiful deep color. Once I mixed into the batter, the color was a pale pink not like the picture above. Any ideas?

    • C. McCord

      September 3, 2016 at 5:48 pm

      Hmm strange. Mine always come out super dark pink, closer to a red color!

      • Sima

        September 13, 2016 at 2:38 pm

        I’ll have to give them another shot because it is baffling me!

  4. flora

    August 13, 2016 at 8:03 am

    If i was to double the recipe what and how would i adjust the ingredients…I have cooked a lot of beets and would love to make one big patch of pancakes. thanks

    • flora

      August 17, 2016 at 8:11 am

      I froze my puree awaiting response if anyone can help?????? I love this recipe i have made it several times but i have never doubled it and do not want to ruin the batch by doubling everything….i know you have to readjust salt and liquids?????? please help

      • Megan

        August 24, 2016 at 7:11 am

        Just made a double batch this morning. I just doubled all of the ingredients.

        • C. McCord

          August 30, 2016 at 3:35 pm


        • flora

          August 26, 2016 at 6:42 pm

          thank you:)

  5. Amy L

    August 3, 2016 at 1:05 pm

    Years after you posted this recipe, I made them this afternoon. For anyone hereafter who might scan the comments section, I used canned beats, with just a little of the liquid to make the puree part happen. Also didn’t sift the dry ingredients together – Oops! But they turned out great either way. My 15 month old loved them, and so did I! Thanks for this great recipe!

  6. Skye

    June 18, 2016 at 6:09 am

    I wanted to pour the batter into a kitchen squirt bottle and make heart shapes (perfect for red pancakes), but my batter came out waaaay too thick! It started out with the consistency of scone batter, so I added more milk and was still too thick for my squirt bottle to be of any use. Any suggestions?

  7. Yvonne

    May 23, 2016 at 10:15 pm

    How do you roast the beets? Baking dish? Baking sheet with foil? Do you cut, slice or leave whole? What temp? How long? I tried to click the link but it didn’t work. Also any healthy alternatives to syrup?

  8. katieplatt29

    April 20, 2016 at 7:12 am

    Oh and I forgot to mention that I steamed the beets instead and then puréed them. It was easier, faster, and doesn’t require extra oil.

  9. katieplatt29

    April 20, 2016 at 7:09 am

    I made these with gluten free flour, almond milk, and just a teaspoon of agave nectar, and then topped with puréed strawberries, and they were seriously the best pancakes I’ve ever had. My 15 month old loved them!

    • C. McCord

      April 20, 2016 at 10:09 am

      Yay! Glad they were a hit!

  10. Courtney

    December 8, 2015 at 1:49 pm

    Has anyone tried to make these as waffles?? I’d love to try it, but wondering if the recipe would be the same?

    • C. McCord

      December 9, 2015 at 12:24 pm

      This should work great in the waffle iron!

  11. Marisa

    November 4, 2015 at 6:41 am

    Update: I forgot to mention that I made them with regular vanilla yogurt, so they did have more sugar than the recipe. I also used canned beets and only whole wheat flour. Still wonderful!

  12. Marisa

    November 4, 2015 at 6:38 am

    The best! My 8 and 5 year olds even ate them without syrup. Thank you so much!

  13. B. Hayes

    July 25, 2015 at 3:35 pm

    First: This is my families absolute favorite pancake recipe. When I ask my kids what kind of pancakes they want, they invariably ask for beet pancakes (and my kids are normal kids not health food nuts some people get blessed with).

    Second: The first step of the recipe is terrible. Neither brown sugar nor whole wheat are sift-able ingredients. I banged my head against the wall several times before giving up on that step. I don’t sift anything and I whisk the brown sugar in with the wet ingredients.

    Third: After some tries I modified this recipe to be used with beet juice powder. I did this not to improve the recipe but to make it easier. You have to roast and puree the beets the night before. If I haven’t done that, I got a jar of organic beet juice powder from Amazon to substitute (look for the stuff made in USA). I remove the beet puree from the recipe, increase Greek yogurt to 1 cup, and add 3 scoop beet juice powder. I use the little scoop that came with the powder. They say it is equal to 10 grams (and the juice of one beet… so 3 scoops = 3 beets). It looks like about a 1/2 tablespoon to me. The result is pretty darn good if not quite as good as with the puree.

    Kid approved!!!

    • Letha Boust

      October 18, 2015 at 12:32 pm

      I peel fresh beets with a potato peeler, cut up and microwave in a steamer and puree them in my Blendtech blender twister jar and voila, pureed beets for the recipe. No need to do a day ahead.

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  19. Elana

    January 9, 2015 at 12:14 pm

    These turned out great! I followed the directions except I subbed vanilla Greek yogurt for plain and added almond extract as well as the vanilla extract. My 9-month-old is enjoying these right now.

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  21. Nyc mom

    October 3, 2014 at 7:55 pm

    Can the batter be made ahead of time and refrigerated?

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  23. Hailey

    June 25, 2014 at 10:08 pm

    I HATE beets, to me they taste like dirt…but I am anemic and need all the iron I can get. The question from me is, do they actually taste “beety?” Like, is there a background taste of beets?

    • Katie

      September 19, 2014 at 5:14 pm

      If you cook the beets thoroughly and puree until smooth it doesn’t taste beety to me. If you have chunks of beet then it will taste beety.

  24. Chelsea

    June 18, 2014 at 12:12 pm

    Do you think it would work to steam the beets instead of roasting them? I have a steamer that gives instructions for this and I don’t really want to turn on the oven for that long in this hot weather if I don’t need to since we don’t have AC. Thanks!

  25. K

    June 16, 2014 at 12:18 pm

    Can’t wait to have my 14-mo try these beet pancakes!

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  27. Katrina Seifarth

    April 15, 2014 at 2:53 pm

    These were amazing!! They were big and thick and tasted so good! My husband and five year old loved them :) thank you so much for this recipe.

  28. Treena

    March 2, 2014 at 9:34 am

    I tried these this morning and although they tasted good they were extremely doughy… I tried cooking longer, cooking hotter… I tried it all they came out burnt and very doughy… Any suggestions??? The flavor was nice but not eatable because of how doughy they were… Thought would be awesome! I would love to try these again!

    • Katie

      September 19, 2014 at 5:17 pm

      They aren’t going to be the same consistancy as regular pancakes, BUT that being said, you can get them so they aren’t so doughy. Make sure you keep them small (I’d stick to the 2 Tbs the recipe suggests). Also cook at a slighty lower temp for longer. It will cook it through without burning the outside.

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  30. April

    February 4, 2014 at 4:02 pm

    I followed the recipe exactly and my husband exclaimed “wow, these are the best pancakes you have ever made.” Both my kids loved them too. I put the remaining batter in a mini muffin tin and baked them, Delicious!

  31. Anoushka

    February 1, 2014 at 11:59 am

    Tried this using gluten free flour instead of all purpose and almond flour instead of ww flour and it just wasn’t my cup of tea. The red beets had an overwhelming flavor and the batter didn’t produce a normal pancake consistency without burning the outside. I would love some advice from those who loved these. Seems like a really cool idea.

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  33. Kyle

    January 26, 2014 at 7:59 pm

    I was wondering if I can replace the dairy portions of this meal with soy milk alternatives? Thanks a lot! Recipe looks delish!!!

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  35. Michelle

    November 19, 2013 at 1:23 pm

    Is there any way to substitute whole milk plain yogurt for the Greek yogurt? I always have so much left over!

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  39. Stacey

    September 25, 2013 at 1:34 pm

    Can I use canned beets for this recipe?

  40. 14yroldcook

    September 1, 2013 at 12:54 pm

    They loved them so much, that i’m making them for there back-to-school breakfast on Tuesday!

  41. 14yroldcook

    September 1, 2013 at 12:53 pm

    THESE WERE AMAZINGLY FANTASTIC! I made them for m siblings and they thought they were the best pancakes ever, they couldn’t stop eating them….seriously! I doubled the recipe and me and my 5 younger siblings polished them of in under 15 minutes! The color of the batter was such a pretty and bright shade of pink/purple that my 5 year old sister squealed with delight. They kept declaring these “the best pancakes in the world,” That I didn’t want to possibly spoil it and tell them that there were beets in them. But I did! Right after I told them there were beets in them, they said, “I don’t care, these are still the best pancakes ever!” Thanks for an amazing recipe!

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  43. Cornelia Daniel

    July 29, 2013 at 12:17 pm

    Is this recipe in your book

    • catherine

      July 30, 2013 at 11:08 am

      Yes it is!

  44. Cornelia Daniel

    July 29, 2013 at 12:10 pm

    Is this in the cookbook i was thinking of buying it

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  46. Alysha

    July 26, 2013 at 10:02 pm

    Help please! I was so excited to make these for my son and I (Dad’s loss he doesn’t like beets) but I made a couple alterations and they turned out all wrong. Hoping someone might have an idea of where I went wrong. Here’ are the alterations I made:

    1 cup ww flour and 3/4 all purpose,
    only 1 tablespoon of brown sugar,
    used plain whole milk yogurt as I didn’t have greek.

    The batter was a fabulous colour but once cooked it turned brown, yellowish and they just didn’t taste right.

    On another note, I wanted to add how great this website is! Thank you for all the time and hard work you put into it. It is really handy to have a resource like this :) Cheers

    • catherine

      July 29, 2013 at 11:23 am

      Greek yogurt is thicker so using non-greek would make the batter thinner and a different consistency. All the alterations you’ve made would affect the consistency of the batter which would in turn have an affect on the finished product. Did you use red beets?

      • Manuel

        February 5, 2014 at 8:51 pm

        This looks delicious. I love bertoeot. Also I recently tasted golden bertoeot for the first time. Sweeter I think. The local cafe to me does a wonderful bertoeot and chocolate brownie.Thanks for the ideas and great photos.

  47. Anna

    July 4, 2013 at 11:35 am

    We added blueberries and topped the pancakes with whipped cream for red, white, and blueberry pancakes for 4th of July. A doubled recipe fed two adults and six children. My husband said these were the best pancakes he has ever had and a new tradition has been born.

  48. Kristie Turck

    June 21, 2013 at 12:20 pm

    My daughter loves these. I made them into heart shapes. Red little pancakes! So cute :)

  49. Jared

    May 12, 2013 at 9:57 pm

    Made these for my kids and they were begging for more. We had white beets from our community supported agriculture farm, so the color was not distinctive. Used half white wheat, half oat flour and they were light and fluffy, I will definitely make them again.

  50. Jen

    April 19, 2013 at 11:28 pm

    I’m thinking of trying to make these into waffles….seems the proportions are pretty much the same but maybe adding another egg or two? Maybe another Tb. of butter?

  51. maria

    April 12, 2013 at 6:59 pm

    What if I want to use just whole wheat flour? What do you recommend?

    • catherine

      April 15, 2013 at 1:54 pm

      You can use all whole wheat flour, but they will come out much more dense! Maybe try white whole wheat?

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  53. Ruth

    March 17, 2013 at 10:13 pm

    Wondering if it would be okay to freeze the remainder of the batter

    • Diana

      September 28, 2016 at 12:10 pm

      Wouldn’t freeze the batter, but once they are made, pancakes freeze beautifully!

    • catherine

      March 18, 2013 at 12:38 pm

      Hmm I’m not sure about that, because pancake batter is really best used fresh! Otherwise it starts to loose the baking soda and baking powder rising actions!

  54. kelly

    March 14, 2013 at 12:39 pm

    SOOOOOOO delicious!!!!

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  56. Tracy

    February 28, 2013 at 3:49 pm

    sounds great! Could I also use other veggies, such as carrots, butternut squash, etc…?

  57. Whitney

    January 29, 2013 at 8:33 pm

    Made these tonight. Took a little convincing for my 2-year-old to try them, but everyone finished their dinner (we’re a pancakes for dinner kind of family). My usual recipe is ricotta pancakes, so I substituted ricotta cheese for the Greek yogurt, and they came out very well. Paired them with spinach smoothies, and the kids got two awesome veggies and thought dinner was a special treat!

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  59. Diana @ Eating Made Easy

    January 24, 2013 at 2:50 pm

    So great your hubby is enjoying his new found love of the kitchen! Fun idea to add beet puree to pancakes! I like one readers comment about freezing beet puree, so convenient!

  60. hippie1025

    December 4, 2012 at 9:56 pm

    My 2-yr-old adores these! It has gotten to the point that we not only keep the pancakes frozen for snacks, but I also keep frozen beet puree cubes so that I can make a batch quickly without having to think ahead about roasting the beets. One of my favorite things about these pancakes is that she makes the batter with me, and I have to defrost extra puree for her to eat along the way, *and* she finishes the remainder of the greek yogurt (she calls it ice cream) along the way. A big thank you for this recipe!

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  63. fabeena

    October 28, 2012 at 8:36 pm

    can i use spinach for my pancakes

  64. julie

    October 21, 2012 at 7:44 pm

    I made these this morning with canned beets. They were definitely a pale pink color, so will roast fresh ones next time to get more of a deep red. The canned ones worked for a spontaneous breakfast, though! I also did not have any yogurt on hand, so eliminated it. I did use whole milk in an attempt to make up for it. My 2-year old daughter and regular pancake-loving husband both approved! My daughter, especially, loved them!

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  66. Sarah L

    August 8, 2012 at 8:36 pm

    We love pancakes in our house and make many varieties, but this is the first time I’d seen beet pancakes. My son requested breakfast for dinner tonight and we had some CSA beets to use up, so I thought it would be perfect. I even made a double batch and made mini-pancakes with the second half and froze them for his lunches this fall. Thanks for the recipe!

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  70. Crystal webb

    June 30, 2012 at 9:21 pm

    These are super yummy and oh so pretty! We use almond extract instead of vanilla, and they are the bet tasting pancakes I have ever had!

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  72. Lisa

    June 12, 2012 at 2:40 pm

    These are the MOST beautiful pancakes I’ve made in my life! What an awesome recipe. My girls and I thoroughly enjoyed them. :-) Also, I topped with a bit of butter and a thin layer of warmed applesauce.

  73. Samantha

    February 14, 2012 at 12:03 pm

    I love this!! I used beets to color some of our Valentine’s Treats too!!!

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  75. Tasha

    February 5, 2012 at 3:48 am

    These were fantastic. I substituted agave nectar for the brown sugar. My 3 year old son was still very skeptical, but with a bit of maple syrup on top, all was good. And my 1 year old daughter ate these up as if they were the best thing since sliced bread. Thanks for the idea. I would have never thought of making beet pancakes!

  76. Emily @ Random Recycling

    February 1, 2012 at 10:42 pm

    Awesome idea! I think I’ll try this and make them into hearts for Valentine’s day.

  77. Eugenie

    January 24, 2012 at 5:43 pm

    love, love, love this recipe! my VERY picky 4 year old helped make them, the whole time stating “i don’t like beets”. then ate 5 pancakes in 10 minutes and asked for beet pancakes for lunch!

  78. Lissa

    January 24, 2012 at 12:17 am

    Do you think these would stand up in a waffle iron? My 19mos old loves her waffles :)

  79. Alicia

    January 22, 2012 at 3:20 pm

    Trader Joe’s sells cooked beets in a pouch. I cut the pancakes into hearts for Valentine’s Day. So fun & delicious!

  80. Jessica

    December 31, 2011 at 12:35 pm

    i made these yesterday for my 15 month old. She ate them even without butter or syrup. My husband also ate them this morning and he is not a beet fan. THANK YOU!!

  81. Karen

    December 30, 2011 at 12:55 pm

    I just made these and they are delicious! I don’t like beets but I gobbled this up and they very pretty to look at. I also used beets that i had previously roasted and frozen. So I just thawed the beets in the microwave, peeled and mashed (i thought puree in the food processor would be too noisy in the morning). Thanks for a great recipe!

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  84. Jennifer Akkaway

    September 29, 2011 at 4:36 pm

    This quote is from my daughter Sofia….”THEY ARE SUPER YUMMY AND THEY ARE SCRUMPTIOUS IN MY TUMMY!!” Great recipe!!

  85. Julie p

    September 25, 2011 at 9:17 pm

    Was thrilled with this recipe. My husband mocked me And initially my son tried to tell me he didn’t like them. When I told him he hadn’t tried them he took a bite and 2 pancakes later I was smiling quit happily and gloating to my husband.

  86. Caroline

    August 27, 2011 at 4:37 pm

    Does anyone have tried to make them with gluten free flour?

  87. Anna

    August 15, 2011 at 4:05 pm

    I’ve winged red beet pancakes before and added strawberry kefir. Gave a really subtle strawberry favor, helped mask any beet-i-ness and the kids just assumed I had made them strawberry pancakes — not beet pancakes. hehehehe!

    • Emily Woodall

      February 13, 2012 at 8:22 am

      I am loving the strawberry kefir idea!

  88. Maggie

    August 7, 2011 at 9:11 am

    Oh, also, I had a really hard time sifting whole wheat flour. At the end I ended up with a bunch of chaff in the seive that I couldn’t force through. I put it into a coffee grinder and got some while flour out of there, but the chaff remained. Was that my flour? Did other people experience that?

  89. Maggie

    August 7, 2011 at 9:06 am

    I didn’t really like these. Even though our usual pancakes are 1/2 Bisquick and 1/2 whole wheat pancake mix, these were too whole-wheat-y for my husband. Also, the batter was super thick (a dollop in the pan held its non-round shape until I tried to manually form it into a round) and I had to add more milk to make it workable. Overall, they were too dense and took a really long time to cook, which left many burned. What did I do wrong? My 2 year old loved them, and he never eats pancakes, but my 5 year old turned his nose up (although he was mostly put off by the color)

  90. Meghan

    August 6, 2011 at 8:54 am

    These were fantastic! Everyone loved them and couldn’t believe they were having beets for breakfast :)

  91. julia

    July 27, 2011 at 9:37 pm

    I substituted sweet potato for beets (not because I don’t like them but just because I didn’t have them) and they came out great.

  92. Brandi

    July 21, 2011 at 8:40 pm

    My kids loved these! I was nervous to try them because I am not a beet lover, but I thought these were great! The color is so pretty.

  93. Jacqui

    July 21, 2011 at 1:52 pm

    Thank you, these are great! Only problem I’m having is trying not to eat them while I’m cooking them!! :-)

  94. jen

    July 18, 2011 at 2:49 pm

    I made these this morning and my 5 year old son and 18 month old daughter loved them. So light and fluffy. However, I used exactly 3/4 cup pureed beets and the pancakes didn’t have that bright, bold red/pink color like yours do. Not sure if it is because I used the packaged trader joe’s ready to eat steamed beets? I imagine that farmers market fresh roasted beets are much more lively in color!!! Mine were more of a mauve/lighter pink color. Still delicious! Maybe next time I’ll roast fresh beets and see what happens.

  95. Nancy

    July 15, 2011 at 6:26 pm

    I cannot wait to make these for my little boy and girl. I bought the CARS 2 pancake set from Williams-Sonoma, and I think these red beet pancakes will make awesome Lightning McQueens and Maters. They will be over the moon!

    Thanks for the healthy and delicious recipes!

  96. LAS'smom

    July 15, 2011 at 3:39 pm

    This is so perfect, we got a bumper crop of beets out of our garden this summer, and I’m going beet-crazy!

  97. Candice

    July 11, 2011 at 1:36 pm

    I just made these and my 21 month kept asking for “more”. I loved the color and taste!

  98. English

    July 6, 2011 at 8:04 am

    These are insanely delicious!!!!!

  99. Jessica

    July 2, 2011 at 10:47 pm

    Recently learned that I have a pretty high sensitivity to eggs AND dairy…a literal and figurative shot to the gut for a foodie like me (and an Italian no less…can I even breathe without cheese??) Adjusting my chef hat and vowing to keep making delicious, healthy food…only Vegan now I guess! I will play with an allergy friendly version of these delightful looking morsels and report back! Made egg/dairy-free plantain/carrot pancakes a few days ago and they were a hit with my 3 yr old (and my husband) so these should morph well enough. Wish me luck!

    • elisa

      July 10, 2011 at 7:37 pm

      what did you do for the egg substitute. in the same boat!

      • Liza

        July 22, 2011 at 10:37 pm

        To Elisa-There is something called “Egg Replacer”-although I think it is better for baking. You will have to do some experimenting with it. Also-you can replace eggs with Flax Seed Meal. I have used it in pancakes instead of eggs and did not taste a difference. My husband does not know the difference either. I am curious to know if you can replace eggs with Chia seeds?

        • Danielle

          August 9, 2011 at 8:32 pm

          you can substitute 1 Tbs Chia seeds mixed with 3 Tbs water for the egg :)

      • Jessica

        July 16, 2011 at 10:13 pm

        So far I have done fine making muffins and pancakes using applesauce or bananas (or plantains in the pancakes I mentioned before). Matter of fact, I made vegan banana carrot coconut “cupcakes” (more like muffins) for a playdate/dinner party tonight and they were loved by kids and adults alike…no prob without the eggs or milk. I just bought a powdered egg replacer at Whole Foods to use in more savory dishes (like casseroles or meatballs) but I have not yet tried it…and will always opt for more natural substitutes whenever possible. I have also read that you can use ground flax and water, but haven’t tried that yet either. It’s all fairly new to me! Here is an article you may find helpful:
        Also, if you have any dairy issues I found a decent vegan cheese called Daiya. Many of the other cheese alternatives have casein in them, which I’m supposed to stay away from. I’ve made a yummy tofu scramble with it as well as veggie quesadillas…I used the pepperjack flavor and it melted nicely and tasted pretty good. Good luck…we can DO this!

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  101. Susan G

    June 30, 2011 at 9:23 pm

    Yumm! Made these tonight and my non-pancake-liking husband kept coming back for more. So light and fluffy and the color is gorgeous. I didn’t vanilla in my pantry b/c I forgot we needed more and they still turned out great!!! Thanks for another great recipe!

    • Rowena

      February 5, 2014 at 1:21 am

      We don’t belong to a CSA at the mnoemt, but perhaps we’ll look into one? All of the reasons you’ve shared are good ones. Just a couple of questions when you go down to the market to pick up your share, how does it work? Have they already picked your share and put it off to the side, or do you go around and pick up what you’re “scheduled” to pick up? Is it on your honor? Is the price that you mentioned about the average, or is it on the lower/higher side?

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  103. Tanya

    June 29, 2011 at 12:29 pm

    I make similar, “Pink Pancakes” for my 3-year old son, who became a picky eater, almost overnight. He’s going through a phase where colour matters, and since pink is his favourite colour, these are a HUGE hit!

  104. Alaina

    June 28, 2011 at 7:50 pm

    When I prep my beets I peel, chop, and throw them in the steamer basket til tender…then just immersion blend and done! and I still freeze any purees I make in ice cube trays and them bag them, that way I know how many to grab to throw into certain recipes…

  105. Janecia

    June 28, 2011 at 3:46 pm

    Can you make the pancake batter the night before and then cook them the next day??

    • catherine

      June 29, 2011 at 3:17 pm

      I would prepare the wet ingredients separate and the dry ingredients separate and refrigerate them then combine in the morning. You can prepare the batter though at night and try it out, let me know how they turn out :)

      • Alexandra

        April 15, 2013 at 1:13 am

        I had to leave most of my batter in the fridge overnight because I lost track of time and had to stop cooking mid-recipe and the batter held up very nicely. Iy was almost 20 hours later and the pancakes still fluffed up like the previous day. I love this recipe but have to find the right heat so they are totally cooked through without burning them. Thanks again for this delicious recipe. I have to say that it’s the most delicious and satisfying pancake I’ve ever eaten. I didn’t get the sugar high and low like I do with normal pancakes!

  106. Andree

    June 28, 2011 at 2:15 pm

    I would also love a tutorial on how to prepare beets. I love to eat them, but find cooking them daunting.

    • catherine

      June 28, 2011 at 2:24 pm

      How to Video coming soon!!! :)

  107. Olive's Mom

    June 28, 2011 at 2:02 pm

    jane and Inga – I have 2 kids under 3. Trust me, roasting beets takes very little time (toss them in the oven for 45 mins while you do something else) and the flavors are so much better than canned beets. But best of all, you can roast them and freeze them until you’re ready to make the recipe. Roasted beets freeze beautifully!! You can also roast one night and refrigerate for at least 3 days.

  108. Susan

    June 28, 2011 at 12:23 pm

    How do you roast them? I have 2 that I need to “fix” but I don’t know how.

    • catherine

      June 28, 2011 at 2:26 pm

      I put them in a foil and roast for 1 hour at 400 degrees.

      • Clarity

        June 28, 2011 at 6:28 pm

        Tin foil directly on food can contribute to alzheimer’s disease, as the body stores the tiny aluminum particles and they add up over a lifetime. Best not to wrap foods in tin foil.

        Beets can EASILY be boiled whole. Once soft to a fork, rinse, cool, and skin falls off very easily. Boiling beets maybe easier for some than roasting and you do not need to use tin foil.

        Aloha, Claire

        • Radiah

          August 9, 2012 at 5:10 am

          There is no proven evidence that aluminium causes Alzheimer’s

        • adri

          July 3, 2011 at 11:58 pm

          I wrap them in parchment paper first and then tin foil…do you think that’s ok? The juice of the beet does soak through the paper.

        • catherine

          July 6, 2011 at 1:54 pm

          Ya thats fine :)

        • Shelly

          June 28, 2011 at 7:02 pm

          boiling them will take out lots of the nutrients though, right? is there a foil substitute?

        • Pamela

          June 29, 2011 at 8:14 am

          After you remove the beet greens (save for another use), scrub the beets and place in a baking dish with about 1/2 inch of water. Cover baking dish tightly with foil and roast at 400 degrees. Cooking time can vary based on the size of the beets, 35-60 minutes. Be super careful when removing the foil since steam can be dangerous.

    • Olive's Mom

      June 28, 2011 at 2:06 pm

      Wrap individually in tin foil and bake at 400 degrees on a cookie sheet for 45-60 mins (until you can easily pierce with a fork)

  109. Sina

    June 28, 2011 at 12:23 pm

    can i substitute applesauce for sugar? I haven’t started my daughter on sugar yet.

    • Clarity

      June 28, 2011 at 6:35 pm

      oops, I meant to reply to you, Sina,
      Lakanto is a sweetener that looks like sugar, but has zero calories, zero glycemic index, and zero artificial ingredients; its sweetness is equal to sugar; great for baking, and delicious, with a hint of maple. Japan makes it and has had it for ten years, and the U.S. is trying to keep it out, because of the huge market and profits in High Fructose Corn syrup and GMO corn & beet sugar. If you read only ‘sugar’ on a label these days, it is most likely genetically modified beet sugar. Glad you are caring for your children’s sugar intake. Well done!

    • catherine

      June 28, 2011 at 2:27 pm

      I am not sure of the sweetness but i don’t see why not, have you used maple syrup or honey? the consistency of the pancake might be a little off though since you are not using the brown sugar but it is so little that I don’t think you will have any problems.

  110. Marian

    June 28, 2011 at 11:19 am

    Can’t wait to try this recipe! I tried beets for the first time a couple of years ago (In my twenties!). I love the taste of beets! This would be wonderful to try out for my kids and myself!

  111. catherine

    June 28, 2011 at 10:43 am

    I promise roasting your own beets is super easy, BUT you many groceries (including Trader Joes) sell cooked beets in the refrigerator section of the produce aisle. All you have to do is puree them. I made 2 batches of these yesterday (to make red beet pancake sandwiches filled with whipped cream cheese and a touch of honey) and it took me about an hour including cooking time. I usually try to make a double batch so I can freeze a ton to have for busy mornings so all I have to do is pop them in the toaster.

  112. Ruth Ann

    June 28, 2011 at 9:31 am

    I’d like to know if there is a way to make these suitable for children/adults with allergies to dairy? Could you skip the yogurt all together?

    • Clarity

      June 28, 2011 at 6:33 pm

      Lakanto is a sweetener that looks like sugar, but has zero calories, zero glycemic index, and zero artificial ingredients; its sweetness is equal to sugar; great for baking, and delicious, with a hint of maple. Japan makes it and has had it for ten years, and the U.S. is trying to keep it out, because of the huge market and profits in High Fructose Corn syrup and GMO corn & beet sugar. If you read only ‘sugar’ on a label these days, it is most likely genetically modified beet sugar. Glad you are caring for your children’s sugar intake. Well done!

    • catherine

      June 28, 2011 at 2:30 pm

      Since its so little, you can skip the yogurt. The yogurt adds moisture to the pancakes and makes them light as well.

  113. Rachel

    June 28, 2011 at 9:16 am

    You can usually find beets that have been roasted in the produce department. They are in a sealed pouch. Although, the previously roasted or canned beets may have added salt.

  114. Jennifer

    June 28, 2011 at 8:04 am

    Canned beets might be a little too watery?

  115. Inga

    June 28, 2011 at 6:21 am

    I’d love to know if there is an alternative to roasting and pureeing the beets as well. I’d love to try making them but need a shortcut option. Thanks!

    • Jennifer

      September 9, 2012 at 8:33 pm

      Next time you’re in the kitchen heat the oven to Wash 2 beets & wrap in foil. Place on baking sheet & put in over. Set timer for 60 min. Done. Easy! Takes about the same amount of time to unwrap purchased beets or open a can!

      • Jennifer

        September 9, 2012 at 8:33 pm

        heat oven to 350.

  116. Jane

    June 28, 2011 at 2:29 am

    hmmm, based on the color I think my kids would love it!!! You think it’ll turn out ok using canned beets? I’ve never roasted and pureed beets before. It sounds like a daunting task for a f/t wokring mama with 2 babies under the age of 4.