My famous Pink Pancake Recipe
My famous Pink Pancake Recipe creates fluffy, naturally pink pancakes using beet and raspberry puree. Perfect for a fun, colorful breakfast in 30 minutes.
Equipment
- large bowl
- whisk
- medium bowl
- rubber spatula
- wooden spoon
- large non-stick griddle or skillet
- thin spatula
- wire rack
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
Wet Ingredients
- 2 large eggs at room temperature
- 2 1/4 cups buttermilk
- 1/4 cup unsalted butter melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/4 cup roasted beet puree
- 1/4 cup fresh raspberry puree
- Canola oil or pure olive oil for the griddle
Instructions
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until fully combined and free of lumps.
- In a separate medium bowl, whisk the eggs until frothy, then whisk in the buttermilk, melted butter, and vanilla extract until smooth. Gently stir in the beet puree and raspberry puree until a uniform pink color is achieved.
- Create a well in the center of the dry ingredients and pour the wet ingredients into it. Gently stir with a rubber spatula or wooden spoon until just combined; the batter should be slightly thick and lumpy with no dry flour pockets. Do not overmix.
- Heat a large non-stick griddle or skillet over medium-low heat for 5 minutes. Lightly coat the surface with canola oil or pure olive oil using a paper towel or brush.
- For each pancake, pour about 1/3 cup of batter onto the preheated griddle. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
- Carefully flip the pancakes with a thin spatula. Cook on the second side until golden brown and cooked through, about 1 to 2 minutes more.
- Transfer cooked pancakes to a wire rack or a warm plate in a single layer. Repeat with the remaining batter, lightly re-oiling the griddle as needed between batches.
Notes
The batter should be slightly thick and lumpy; do not overmix. Cook on medium-low heat for best results.