Let’s talk about mornings. You know, the ones where you wake up groggy, the coffee machine’s misbehaving, and you’re pretty sure someone hid your left sock. Those mornings? These beet pancakes were made for them. We love a recipe that checks all the boxes: quick to make, kid-approved, and sneakily packed with micronutrients (thank you, beets). If you’ve been trying to sneak veggies into your breakfast routine without making your family revolt, this one’s for you. They’re naturally sweet, colorful enough to make your Instagram followers jealous, and let’s be honest—they’re just plain fun to eat. And before you worry—no, they don’t taste like dirt. I’ve tested that theory on a few skeptical toddlers. They passed with syrup-covered smiles. Whether you’re into Creative Recipes, hunting for new Breakfast Ideas, curious about beet recipes, or trying to repurpose leftover puree from a beet salad recipe or beet pasta recipe, these pancakes are your golden (or reddish-pink?) ticket.

1) Key Takeaways
2) Easy Beet Pancakes Recipe
3) Ingredients for Beet Pancakes
4) How to Make Beet Pancakes
5) Tips for Making Beet Pancakes
6) Making Beet Pancakes Ahead of Time
7) Storing Leftover Beet Pancakes
8) Try these Breakfast Recipes next!
9) Beet Pancakes
10) Nutrition

1) Key Takeaways

How do you make beet pancakes without them tasting earthy?
What are some quick breakfast ideas that pack in nutrition?
Are beet pancakes suitable for meal prep and freezing?
Can kids enjoy beet-based breakfast recipes without fuss?

2) Easy Beet Pancakes Recipe

Beet pancakes might sound like something you’d expect at a trendy café, but we’re making them right here at home. When mornings hit hard, and your brain’s still in bed, this recipe steps in like a reliable old friend. It’s one of those quick breakfast ideas that takes very little thought, but delivers a ton of flavor and even more color.

We make these often, especially when we have leftover beets from dinner or from testing beet salad recipes. And if you’ve got a picky eater at home, the kind who normally treats anything red or green with suspicion, this one might surprise you. The bright pink color alone gets curious eyes.

Plus, it’s a sneaky way to work beets into your rotation without forcing a salad on anyone. That’s a win in my book. We’ve tried everything from beet pasta recipes to roasted beet chips, but pancakes? Total game changer.

3) Ingredients for Beet Pancakes

1 cup cooked beetroot, pureed Beets give these pancakes their incredible color and subtle sweetness. Cook them until fork-tender, then blend smooth.

1 cup whole wheat flour We use whole wheat here because it adds fiber and a light nutty flavor. If you’re out, white flour will work too.

1 cup milk of choice Almond, oat, cow’s milk… it’s your call. I’ve used everything from coconut milk to plain old 2 percent and it always turns out fine.

1 egg Just one egg helps everything hold together without making it too “eggy.” If you’re egg-free, a flax egg can work too.

1/2 tsp cinnamon Cinnamon balances the earthiness of the beets and gives the whole thing a bit of breakfast charm.

1 tsp baking powder Adds fluff. And trust me, these beet pancakes deserve to be fluffy.

1 tsp vanilla extract Vanilla pulls everything together with that cozy smell we all expect when pancakes hit the griddle.

1 tbsp coconut oil (plus more for cooking) Just a little fat gives richness and helps with browning. You can use butter or avocado oil too.

4) How to Make Beet Pancakes

Step 1. In a large mixing bowl, crack your egg and whisk it with the beet puree, milk, and vanilla until everything looks blended and smooth.

Step 2. Gently stir in your dry ingredients. Add the flour, cinnamon, and baking powder. Pour in your coconut oil. Mix until the batter’s just combined. Don’t overmix or you’ll lose fluff.

Step 3. Heat a skillet over medium. Add a touch of oil. When it’s shimmering, scoop in some batter. Let the pancake sit until little bubbles form at the top and the edges set.

Step 4. Flip it. Cook the other side for another minute or two. Stack ‘em on a plate and repeat with the rest of the batter.

Step 5. Serve warm with a drizzle of syrup, a dollop of yogurt, or even some nut butter. It’s breakfast, not a science experiment.

5) Tips for Making Beet Pancakes

Don’t skip the cinnamon. It plays well with the beets and rounds out the flavor. A little goes a long way, and it’s something most of us already have in the pantry.

Make sure your skillet is truly hot before you start pouring batter. A medium heat works well—anything too high will scorch them on the outside and leave them raw inside.

If you’re looking for quick breakfast ideas that kids might actually eat, try making smaller “silver dollar” pancakes. They’re cute, bite-sized, and feel less intimidating.

6) Making Beet Pancakes Ahead of Time

We’ve all had those mornings when making breakfast feels like climbing Everest before 8 a.m. That’s where these come in handy. You can whip up the batter the night before and stash it in the fridge.

Just give it a quick stir in the morning and you’re ready to go. You can also cook a full batch, let them cool, and pop them in the fridge for the week. Reheat with a quick warm-up in the toaster or skillet.

And if you’re the kind of person who meal preps religiously on Sundays, these freeze like a dream. Lay them flat between parchment sheets and store in a freezer bag. Reheat straight from frozen.

7) Storing Leftover Beet Pancakes

Once cool, store the beet pancakes in an airtight container in your fridge. They’ll keep for up to four days.

If you’re planning ahead, freeze them in single layers with wax paper in between. That way, they don’t clump together.

When reheating, go low and slow. A microwave works, but a skillet gives them that just-made feel again.

8) Try these Breakfast Recipes next!

9) Beet Pancakes