Pink pancakes for the win! Soft, fluffy and quick to make — a small, cooked beet is blended into the pancake batter to produce the vibrant pink hue. That and plain yogurt give the pancakes a nice, soft texture. They’re freezer-friendly, too! An easy, wholesome (and fun!) breakfast for babies, toddlers, and big kids.

Pink bunny plate for baby or toddler filled with pink pancakes, raspberries and avocado sitting on a pink napkin with a white fork for baby to use.
4.78 stars (22 ratings)
“Awesome recipe! and nice way to incorporate veggies into pancakes. My 14 month old loved them.” -Sam
Add your comment

Pink Beet Pancakes for Baby, Toddler & Kids

Looking for a fun twist to add to your standard pancakes?

Then, I’ve got you!

Pink pancakes for the win! 💗🏆

These simple and tasty pancakes are made with 7-ingredients, are nutrient-dense, and have some major 😍 factor.

Roasted beets are what gives these naturally-dyed pancakes their amazing vivid pink color! While we aren’t exactly hiding the beets in these pancakes, cuz anyone can see the brightly colored beets in these pancakes, we are using a common food group (pancakes) to help gain exposure to this sometimes tricky root veggie.

These pancakes can be served to baby as a finger food, to toddlers, kids and even yourself!

#momhack—There have been a few times when I was in a rush and didn’t blend the beets down all the way, so there were still small chunks of beets in the batter while I was cooking them. I thought my kids wouldn’t notice, but I was, of course, wrong, and they for sure noticed! And let’s just say they were definitely vocal about not wanting to eat chunky beet pancakes! So for the perfect pink pancake, make sure you blend the beets and other wet ingredients down until you have a smooth consistency.

Beet Pink Pancakes Video

Spread of ingredients for beet pink pancakes on a pink napkin.

INGREDIENTS

  • Beet: are what give these pancakes their pink color! I have found that roasted beets give the best pink color, but you can also use store-bought cooked beets or steamed beets in this recipe.
  • Yogurt: we are going to use plain yogurt in this recipe. You can use either Greek or regular style of yogurt in this recipe, but know that using Greek yogurt may make the pancakes have a tarter taste to them. You can also use a plain plant-based yogurt if you prefer.
  • Flour: you can use white whole wheat, all-purpose, or a gluten-free flour blend. 
  • Eggs
  • Baking Powder
  • Cinnamon
  • Milk

Let’s Get Cooking

Spoon resting in a bowl of dry pancake ingredients.
In a medium bowl, whisk together the flour, baking powder, and cinnamon.
Small blender of wet ingredients dyed pink because of the beet.
Blend the beet, yogurt, and egg in a blender or food processor.
bowl with pink pancake batter mixed and ready to cook.
Pour the beet mixture into the flour and gently mix until all ingredients are just combined. Adding more milk if needed.
Small white skillet with pink pancakes in small circles cooking on it.
Place 2 tablespoons of batter on a hot skillet.
Small skillet with cooked pink pancakes on it.
Flip the pancakes and let them cook for another 2-3 minutes.
Let cool slightly, and then dig in!

ADD-INS

You can make these easy pancakes as-is or add in some fun ingredients. Here are a couple of my favorite additions:

  • Strawberries (finely chopped)
  • Peaches (finely chopped, towel-dried)
  • Grated Apple
  • White chocolate chips (great for toddlers and kids)
  • Chocolate chips (great for toddlers and kids)
Stack of pink pancakes with raspberries on top.

TIPS FOR MAKING THE BEST PANCAKES

  • Don’t Overmix: Take care not to over-mix the batter. The dry ingredients should be just combined into the wet. If you over mix the pancakes won’t be soft and fluffy.
  • Get the Right Heat: Don’t have the skillet on too high a heat or the outsides will burn, and the middle will still be raw. We are cooking on medium heat to get a golden brown color on the outside and help keep that vivid pink color inside.
  • Beets: You can use store-bought precooked beets or roast or steam the beets yourself. For the most intense pink color – use roasted beets.
Pink bunny plate for baby or toddler filled with pink pancakes, raspberries and avocado sitting on a pink napkin with a white fork for baby to use.

Get the recipe: Perfect Fluffy Pink Beet Pancakes (made with yogurt!)

4.8 stars (22 ratings)
These Pink Beet Pancakes are quick and easy to make and perfectly soft and fluffy. Plus, they have a hidden veggie and are great for picky eaters. Great for babies, toddlers, and kids!
Yield: 15 small pancakes
Prep: 10 minutes
Cook: 15 minutes
Author: Michele Olivier
Course: Breakfast
Cuisine: American
Print Recipe Pin Recipe

Ingredients 

  • 1/2 cup flour, see notes
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 cup plain yogurt see notes
  • 1/2 medium or 1 small beet, cooked (see notes)
  • 1 large egg
  • 2-4 tbsp milk of choice, regular, almond, oat, etc.
  • cooking spray

Instructions 

  • Mix Flour: In a medium bowl, whisk together the flour, baking powder and cinnamon.
  • Blend Beet: in a blender or food processor, blend together the beet, yogurt and egg for 1-2 minutes or until the beet is completely smooth.
  • Combine: pour the beet mixture into the flour and gently mix until all ingredients are just combined.
  • Add Milk: add milk one tablespoon at a time until you have the right pancake consistency. The amount of milk you use will depend on which flour and yogurt you use.
  • Cook Pancakes: preheat a medium skillet over medium heat, spray with cooking spray or add a knob of butter. Once hot, pour 1 tablespoon of pancake batter onto the skillet a few times, don't overcrowd the pancakes. Cooke for 3-4 minutes or until the bottom of the pancakes are golden brown.
  • Flip and Repeat: Flip the pancakes and let them cook for another 2-3 minutes. Repeat with all of the pancake batter.
  • Serve: let cool slightly then serve with your choice of toppings or dip.

Notes

Age: great for 6 months and up for baby-led weaning. Toddlers and kids also love these pancakes. 
Yield: roughly 15 small pancakes
Storage: These pancakes are great for make-ahead meals. Because we are not using any salt or preservatives in these pancakes, they tend to store in an air-tight container in the fridge for 3-4 days. They do, however, freeze well and will last up to two months in the freezer. To reheat, gently heat in the microwave or toaster.
Notes on Flour: you can use all-purpose flour, white whole wheat flour, or a gluten-free one-for-one mix in this recipe. 
Notes on Beets: you can use roasted, steamed or store-bought cooked beets in this recipe. See full post for more information. Roasted beets provide the most vivid pink color. 
Notes on Yogurt: you can use any plain plant-based yogurt you prefer – cashew, almond, soy, etc. 
Types of Beets You can Use
  • Store-Bought: a great option if you are short on time. I keep a package of store-bought beets in my freezer and defrost one if I want to make this recipe on a whim. You can find pre-cooked beets in the produce section of most grocery stores.
  • Steamed: to steam beets, cut off greens and then place them whole into a steamer basket in a medium saucepan over boiling water, cover and cook for 30-40 minutes until fork-tender. Let cool and then peel.
  • Roasted (brightest pink): trim greens from beets and wrap in a piece of aluminum foil. Place in a preheated 425-degree oven for 45 minutes or until they are tender when pricked with a fork. Let cool and then peel. Using roasted beets will produce the brightest pink color in the pancakes.
HOW TO SERVE THESE PANCAKES
I kept this plate simple and served these pancakes with a side of cut raspberries and a spear of avocado. Here are some other great ways to serve these pancakes to baby, toddler and kids:
    • Cut into long strips with a spread of peanut butter or other nut butter on top. 
    • Spread cream cheese on one pancake and then top with a second pancake and cut or ripped into chunks. 
    • Cut into strips or chunks and served with a side of your favorite baby food puree, yogurt, or applesauce to use as a dip. 
    • Served in chunks with mashed avocado on top.
    • Cut in half and served for baby-led weaning.
    • Serve with a side of your favorite fruit; anything goes – chunks of banana, cut-up berries, slices of cooked apples, etc. 
    • Cut into chunks and served with maple syrup on the side.
    • Drizzled with honey and sprinkle of hemp seeds (for toddlers 1+ years).
    • Served in a stack with a little whipped cream and sprinkles (great for a festive kid-friendly breakfast).

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

Rate Recipe Pin Recipe