Pink Pancakes with Beet Puree and Greek Yogurt Topping Recipe

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For a fun breakfast – on Valentine’s Day or any day – pink up your pancakes with beet puree and Greek yogurt.

With these pink pancakes, you get to indulge your family with a breakfast favorite, while adding an extra splash of nutrition with beet puree.

And instead of loading up your family’s pancakes with butter and syrup, try mixing strawberry or raspberry jam with Greek yogurt for a delicious pancake “frosting.”

Pink Pancakes with Beet Puree and Greek Yogurt Topping

Pink up your pancakes with beet puree and Greek yogurt for a fun breakfast treat.

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Course: Breakfast

Author: Janice Croze

Ingredients

• 1 cup milk
• 2 Tbsp vinegar to sour milk
• 1 cup all purpose flour
• 1/3 cup beet puree
• 1 Tbsp powdered sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 2 Tbsp melted butter
• 1 tsp butter for pan
• 1 cup Greek yogurt
• 1 Tbsp strawberry or raspberry jam
• candy sprinkles optional

Instructions

• Mix vinegar with milk and set aside to sour for 5 minutes
• Mix dry ingredients - flour, sugar, baking powder, baking soda, and salt
• Add beet puree, egg and butter to sour milk
• Combine dry and wet ingredients and stir until blended - do not over mix
• Heat skillet over medium heat and add remaining butter
• Pour batter into silicone molds or with spoonfuls directly onto the skillet
• Cook until batter bubbles
• Flip and continue cooking until browned on the other side
• Mix Greek yogurt with jam and spread over pancakes
• Add candy sprinkles if desired

Written and photographed by Janice, co-founder of 5 Minutes for Mom and owner of Janice Croze Photography.