Pink Pancakes Strawberry Compote (Printer-Friendly)

Fluffy beetroot pink pancakes paired with luscious strawberry compote and fresh fruit toppings.

# What You'll Need:

→ Pancakes

01 - 1.5 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 0.5 teaspoon baking soda
05 - 0.5 teaspoon salt
06 - 1.25 cups milk, dairy or plant-based
07 - 0.5 cup plain Greek yogurt
08 - 0.25 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, optional

# Method:

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 0.25 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 Suggestions:

01 -
  • They taste like actual fluffy pancakes, not health food masquerading as breakfast, thanks to the Greek yogurt and buttermilk combination.
  • The beetroot gives you that Instagram-worthy pink without any weird aftertaste, just pure pancake bliss with a natural hue.
  • Making the compote ahead means you're basically stress-free when your guests arrive—it actually tastes better the next day.
  • It feels fancy enough for a special occasion but easy enough that you won't be frazzled in the kitchen.
02 -
  • Overmixing the batter is what turns pancakes from fluffy clouds into tough, rubbery disappointments—mix just until you see no dry flour, even if lumps remain.
  • Beetroot purée can sometimes separate or look streaky if not whisked properly into the wet ingredients, so take an extra 30 seconds to make sure it's completely smooth before combining with the dry mix.
03 -
  • Keep your cooked pancakes warm on a plate in a 200-degree oven while you finish cooking the batch; they won't dry out and everyone gets to eat together while everything's hot.
  • If your compote is too thin after cooking, the cornstarch slurry trick works instantly, but honestly, a slightly loose compote soaks into the pancakes in the best way and tastes fresher than something overly thick.
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