These Pink Beet Pancakes are quick and easy to make and perfectly soft and fluffy. These simple pancakes are freezer-friendly and full of healthy ingredients. Plus, they have a hidden veggie and are great for picky eaters. Great for babies, toddlers, and kids!

Graphic for Post - pink beet pancakes - great for baby, toddler and kids. Image is of a pink plate with small pink pancakes and a white baby fork.

Pink Beet Pancakes for Baby, Toddler & Kids

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!

REASONS TO LOVE THESE Pink PANCAKES

  • great for baby-led weaning
  • toddlers and kids also love these pancakes
  • freezer-friendly
  • hidden veggie
  • great for breakfast, lunch or snack
  • good source of protein, fiber, folate and iron
  • no added sugar
  • can be made gluten-free
  • naturally nut-free
  • made with whole grains
  • soft and fluffy
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: eggs help to bind the dry ingredients together as well as providing lots of vitamins and minerals.
  • Baking Powder: helps to get the pancakes perfectly soft and fluffy.
  • Cinnamon: Cinnamon adds a little flavor and sweetness.
  • Milk: to get the batter to the right consistency we will have to add a little milk. Depending on which flour and type of yogurt you use, this quantity may vary. I used white whole wheat flour and regular plain yogurt and ended up adding in 4 tablespoons of milk. You can use any type of milk you prefer – regular, almond, oat, etc.

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).

INSTRUCTIONS

  1. Mix Flour: In a medium bowl, whisk together the flour, baking powder, and cinnamon.
  2. Blend Beet: in a blender or food processor, blend the beet, yogurt, and egg.
  3. Combine: pour the beet mixture into the flour and gently mix until all ingredients are just combined.
  4. 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.
  5. 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. Cook for 3-4 minutes or until the bottom of the pancakes are golden brown.
  6. Flip and Repeat: Flip the pancakes and let them cook for another 2-3 minutes. Repeat with all of the pancake batter.
  7. Serve: let cool slightly, then serve with your choice of toppings or dip.
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.

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)

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.
Stack of pink pancakes with raspberries on top.

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.
Pink bunny plate for baby or toddler filled with pink pancakes, raspberries and avocado sitting on a pink napkin.

BABY LED WEANING PANCAKES

These pancakes are perfect for baby-led weaning or as a finger food because they are soft to eat, and baby can easily pick them up in their hands for a palmar grasp or with their pincer grasp if they cut into smaller chunks. You can serve them to baby sliced in half or cut into small chunks. 

PINK PANCAKES FOR TODDLER AND KIDS

These quick and easy pancakes are also great for toddlers and kids. You can serve them a smear of cream cheese or peanut butter, topped with yogurt and berries, or the classic version with butter and syrup.

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.

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.

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DID YOU MAKE THESE PINK PANCAKES?
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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: Pink Beet Pancakes

5 stars (1 rating)
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!

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.
    Spoon resting in a bowl of dry pancake ingredients.
  • 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.
    Small blender full of wet ingredients and beet.
  • Combine: pour the beet mixture into the flour and gently mix until all ingredients are just combined.
    Dry ingredients and wet ingredients for pancakes in a bowl.
  • 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.
    bowl with pink pancake batter mixed and ready to cook.
  • 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.
    Small white skillet with pink pancakes in small circles cooking on it.
  • Flip and Repeat: Flip the pancakes and let them cook for another 2-3 minutes. Repeat with all of the pancake batter.
    Small skillet with cooked pink pancakes on it.
  • Serve: let cool slightly then serve with your choice of toppings or dip.
    Pink bunny plate for baby or toddler filled with pink pancakes, raspberries and avocado.

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 will stay good in the fridge for 4 days or in the freezer for 2 months.
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. 

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