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–+ servings
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

4.8 stars (20 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
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Ingredients 

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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