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Beet Pancakes

Vibrant and nutritious beet pancakes that are fluffy and slightly crispy, perfect for breakfast or brunch gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk
  • 1 large egg
  • 1 cup cooked and pureed beets
  • 2 tablespoons sugar
Other Ingredients
  • 2 tablespoons melted butter or oil For greasing the skillet

Method
 

Preparation
  1. Wash, peel, and boil the beets until tender. Drain and cool before pureeing them until smooth.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, mix the buttermilk, egg, pureed beets, and sugar until well combined.
  4. Slowly pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat, and add melted butter or oil if needed.
  2. Pour 1/4 cup of the batter onto the skillet and cook until bubbles form on the surface (about 3-4 minutes). Flip and cook for another 2-3 minutes, or until golden brown.
  3. Stack the pancakes on a plate and serve warm with your choice of toppings.

Notes

For a gluten-free option, substitute with gluten-free flour and adjust liquid amounts as needed. Store leftovers in the refrigerator for up to three days, or freeze for three months.