Pink Pancakes Strawberry Compote (Printable)

Fluffy beetroot-hued pancakes served with a fresh strawberry compote and optional cream or syrup topping.

# What You'll Need:

→ Pancakes

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/4 cups milk, dairy or plant-based
07 - 1/2 cup plain Greek yogurt
08 - 1/4 cup beetroot purée
09 - 2 large eggs
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon vanilla extract

→ Strawberry Compote

12 - 2 cups fresh or frozen strawberries, hulled and halved
13 - 2 tablespoons sugar
14 - 1 tablespoon lemon juice
15 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ To Serve

16 - Fresh strawberries, sliced
17 - Whipped cream or Greek yogurt
18 - Maple syrup

# Directions:

01 - In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the fruit breaks down. For a thicker sauce, stir in the cornstarch slurry and cook for another 1 to 2 minutes. Set aside to cool slightly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk milk, yogurt, beetroot purée, eggs, melted butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients. Mix gently until just combined; a few lumps are acceptable. Do not overmix.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook until bubbles form and edges look set, 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
07 - Serve pancakes stacked, topped with strawberry compote, fresh strawberries, and a dollop of whipped cream or yogurt. Drizzle with maple syrup if desired.

# Expert Advice:

01 -
  • The natural pink hue from beetroot feels fancy without any fussy techniques or artificial ingredients.
  • Greek yogurt keeps these pancakes impossibly fluffy while adding a subtle tang that balances the sweetness beautifully.
  • The strawberry compote comes together in minutes but tastes like you've been simmering fruit all morning.
02 -
  • Don't open the oven or crowd the pancakes while they're cooking—each one needs undisturbed time on the griddle to build that golden crust and cook through properly.
  • Beetroot purée can sometimes taste a bit earthy if you use too much; starting with the 1/4 cup amount and tasting your batter prevents the pancakes from tasting like dirt instead of delicious pink pancakes.
03 -
  • Use a cookie scoop to portion the batter evenly—this ensures all your pancakes cook in roughly the same amount of time and look uniform on the plate.
  • Resist the urge to flip pancakes before you see bubbles; those bubbles are your signal that the proteins have set enough to flip without deflating.
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