Pink Pancakes Strawberry Compote (Printable version)

Fluffy pink pancakes colored with beetroot and paired with a luscious strawberry compote.

# What You'll Need:

→ Pancakes

01 - 1.5 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 0.5 teaspoon baking soda
05 - 0.5 teaspoon salt
06 - 1.25 cups milk, dairy or plant-based
07 - 0.5 cup plain Greek yogurt
08 - 0.25 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, optional

# 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 a 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 0.25 cup batter per pancake onto the skillet. Cook until bubbles form and edges appear set, 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
07 - Serve pancakes stacked, topped with strawberry compote, fresh strawberries, and a dollop of whipped cream or yogurt. Drizzle with maple syrup if desired.

# Expert Tips:

01 -
  • The natural pink color from beetroot turns heads without any artificial dyes, and nobody can believe it's actually vegetable-based.
  • Greek yogurt keeps these pancakes tender and fluffy while adding a subtle tang that balances the sweetness perfectly.
  • The strawberry compote is so vibrant and jammy that guests will think you spent hours on it, even though it takes barely ten minutes.
02 -
  • Don't overmix your batter—I learned this the hard way by making tough pancakes that nobody wanted to eat, and now I stop as soon as the dry ingredients disappear even if it looks a little lumpy.
  • Beetroot purée can vary in moisture content, so if your batter feels too thick, thin it with a splash of milk; too thin and add a bit more flour to get the right consistency.
03 -
  • If you want deeper pink color without changing the flavor, increase the beetroot purée to 1/3 cup, but taste the batter first to make sure the earthy beetroot flavor stays balanced.
  • Whipped cream is lovely, but Greek yogurt creates a tangier contrast that makes the strawberry compote taste even brighter and more alive.
Go back