These beetroot and pear pancakes are lightly spiced and naturally sweetened, making an unusual colored but tasty breakfast or brunch.
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Ok, so these beetroot and pear pancakes are more purple than pink, but there are times when you don’t correct a toddler, and when they are getting excited about breakfast, I would say that’s one of them. Some people think I spoil my son from a food perspective and if we are talking breakfast then I admit to not having much comeback. But then, I would argue it’s the meal that’s setting you up for the day and while I know it’s easy and common to go down a fairly boring carbs route, there’s no reason not to make it tasty and cover other food groups. He still has his days where he has cereal or toast, but it’s usually combined with fruit.
At the moment, we are in Lisbon, Portugal and he is enjoying the bread, cheese and banana or apple option we are having. More will come once we are back on some of the great foods we have been having here, once I get a chance to try and adapt things myself. For now, back to ‘normal’ breakfasts. At home, we also often have fruit or carrot pancakes (thanks to two great Smitten kitchen recipes for apple and carrot pancakes which I have adapted) and these beetroot pancakes are inspired by these.
Beetroot is a vegetable that I think is often neglected partly because it is pretty messy, which it definitely can be. I hate to think how many times I end up with stained hands that look like I have cut myself or had an accident with dye. However if it weren’t for the fact it makes almost everything it touches pink, it can be used in much the same way as carrots in that it roast wells, can go in salads both raw and cooked, works in cakes and muffins and walks that line between sweet and savory. One of the best ways to stop it being messy is when it’s baked such as in to muffins, but these beetroot and pear pancakes are another good choice and add a nice bit of novelty to the morning.
These pancakes use the natural sweetness of the pear and beetroot rather than adding any sugar and are not that sweet as a result. For me that is great in the pancake itself, as I then often either add a little syrup or have them with raspberries (worth a try!). However feel free to sweeten them a little if you prefer. They have a good mix of flavors, between the beetroot and pear and the slight spice in them.
One of the things I love about these is they are bright pink when you mix them up but then darken as they cook but the color is still lurking in there. And if that color helps my son get excited about breakfast while eating a good amount of fruit and vegetables, I am all for it. Plus I find them pretty tasty myself.
Try these other twists on pancakes:
- Chestnut pancakes with honey-rose mascarpone
- Sourdough pancakes
- Individual Dutch baby pancake with roasted berries
- Plus get more breakfast recipes in the archives.
Beetroot and pear pancakes aka pink pancakes
- 3/4 cup flour 105g
- 1/2 tsp baking soda bicarbonate of soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 dash allspice
- 1 dash salt
- 1 egg
- 3/4 cup buttermilk 180ml
- 3/4 cup beetroot 1 medium, finely grated
- 1 pear grated
- Mix together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt in a medium-large bowl.
- Separately, whisk together the egg and buttermilk. Pour over the flour mixture.
- Add the beetroot and pear and mix until combined.
- Heat a skillet or frying pan, lightly oil and pour spoonfuls (I usually just do desert spoonfuls to save them being too difficult to turn) onto the pan. Spread the mixture slightly to flatten out.
- Once a few bubbles appear in the pancakes, after a few minutes, turn and cook for a couple minutes on the other side (they will take less time on the second side).
- Remove from pan and serve immediately.
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