Pink Pancakes Strawberry Compote (Print Version)

Fluffy pink pancakes with beetroot and strawberry compote, ideal for a light and colorful brunch.

# 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, plus additional for cooking
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, optional

→ To Serve

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

# How to Make It:

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 appear 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.

# Additional Tips::

01 -
  • The natural pink hue from beetroot makes these pancakes Instagram-worthy without any artificial food coloring, and honestly, it tastes better too.
  • Greek yogurt keeps them impossibly fluffy while adding a subtle tang that makes the strawberry compote sing even more.
  • You can have this entire brunch—pancakes and compote—ready in under 45 minutes, which means more time enjoying it with people you care about.
02 -
  • Room temperature ingredients mix more smoothly into the batter, which means less overmixing and fluffier pancakes—I learned this after too many batches of rubbery disappointment.
  • The beetroot purée will slightly darken the color as it cooks, so don't panic if the raw batter looks lighter than the finished pancakes; this is exactly what should happen.
  • If your compote seems too runny when you serve it, that's actually perfect—it soaks into the pancakes beautifully rather than sliding off; if you want it thicker, the cornstarch slurry is your friend.
03 -
  • Let your batter rest for 5 minutes after mixing—this gives the baking powder and soda time to activate slightly, resulting in lighter, more tender pancakes that flip without tearing.
  • Save the compote liquid that pools on the bottom of the container and drizzle it directly onto the plated pancakes before adding the compote itself; it soaks into the warm pancakes and adds extra flavor throughout.
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