Name: Pink Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup milk; 1 large egg; 2 tablespoons melted butter; 1/4 cup pureed cooked beetroot; 1 teaspoon vanilla extract

Hey y’all! If you love breakfast as much as I do, you’re going to adore these Pink Pancakes. They’re not just stunning to look at with their beautiful blush hue, but they’re also irresistibly fluffy, tender, and perfect for special occasions like brunches, birthdays, or Valentine’s Day. Whether you’re celebrating love or just want a cheerful start to your day, these pancakes bring a little magic to any morning. Let’s get cooking!

Why You’ll Love This

Bright, cheerful color that makes every breakfast extra special.
Light and fluffy texture with just a hint of sweetness.
Easy to make with simple pantry ingredients.
Perfect for festive occasions or turning an ordinary morning into something memorable.
Kids and adults alike can’t resist these pretty pink stacks!

Ingredients

1½ cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup buttermilk (room temperature)
½ cup milk (whole or 2%)
2 large eggs
3 tbsp unsalted butter (melted), plus extra for greasing
2 tsp vanilla extract
2-3 tbsp beet juice or 1-2 drops pink gel food coloring (for color)

Directions

1. Prep Your Batter

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, beat the eggs lightly, then mix in buttermilk, milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should still be a bit lumpy.
Add beet juice or pink gel food coloring gradually, mixing until your desired pink shade is achieved. Don’t overmix!

2. Heat the Pan

Heat a non-stick skillet or griddle over medium heat and lightly brush with butter.

3. Cook the Pancakes

Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes, until bubbles form on the surface.
Flip gently and cook for another 1.5-2 minutes, or until the pancakes are puffed and cooked through.
Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining batter, greasing the skillet as needed.

Notes

For a vibrant pink color without food dye, beet juice is a great natural option.
Avoid overmixing to ensure pancakes stay light and fluffy.
Test the skillet’s heat with a drop of batter—it should sizzle, not smoke.

Variations

Vegan Pink Pancakes: Swap eggs for flax eggs and use almond milk with apple cider vinegar in place of buttermilk.
Chocolate Chip: Fold 1/2 cup mini chocolate chips into the batter for a sweet surprise.
Gluten-Free: Substitute a gluten-free all-purpose flour blend for a wheat-free version.

Required Equipment

Large mixing bowl
Medium mixing bowl
Whisk
Non-stick skillet or griddle
Spatula
Measuring cups and spoons

Storage Instructions

Store leftover Pink Pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, separate pancakes with parchment paper and store in a freezer-safe bag for up to 2 months. Reheat in the toaster, oven at 300°F (150°C) for 8-10 minutes, or in the microwave for 30 seconds.

Suggested Pairings & Serving Recommendations

Top with whipped cream, fresh berries, or a drizzle of maple syrup.
Pair with crispy bacon or sausage for a hearty brunch.
Serve with a side of Greek yogurt and honey for extra protein.

Pro Tips for the Fluffiest Pink Pancakes

Let the batter rest for 5 minutes before cooking to allow the flour to hydrate and bubbles to form.
Keep cooked pancakes warm in a low oven (200°F/93°C) while you finish the batch.
Use a trigger ice cream scoop for perfectly sized pancakes every time.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?: Yes! Add 1 tbsp lemon juice or vinegar to 1 cup milk, wait 5 minutes, and use as a buttermilk substitute.
How do I make my pancakes pink without food coloring?: Beet juice, strawberry puree, or raspberry puree all give a beautiful natural pink color.
Can I make the batter ahead of time?: It’s best to make the batter fresh, but you can mix the dry and wet separately and combine just before cooking.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes