Skip the Dye: Beet Pancakes to Die for.

I have always been a self-proclaimed beet hater and unashamed to admit it. However, if you’ve been following our story recently, then you learned that in a produce box we got 8 whole pounds of red beets and I was dumbfounded. We found a whole variety of ways to use pureed beets, including simply adding it to a pre-made pancake mix; however, I decided to try my hand at creating a homemade beet pancake recipe to share with the kiddos.

Here’s how we used the other 7 pounds of beets!

The great thing about beets is that they have this rich red color that will dye almost anything it comes in contact with. So, ok, maybe it’s not all great because I have had a lot more red in my kitchen than I intended. But I love that I don’t have to use red food dye {which one of my kids has an allergy or extreme sensitivity to} to make great Valentine’s Day treats or just a fun red breakfast or brunch.

Beet Pancakes from Scratch

• 3 cups flour
• 6 tsp baking powder
• 2 tsp salt
• 1 Tbsp sugar
• 2.5 cups milk {optional}
• 2 eggs
• 6 tablespoons butter
• 1-2.5 cups of pureed beets.

For reference, we had a lot of beets to use, so we used two and a half cups this time. In a previous time, we used just one cup.

First, you should know that you can roast beets in the oven or use an instant pot to get the skin off. We do the IP method where we cook for 15-22 minutes, quick release, and then with a butter knife scratch the skin off the beetroot. I pulse them with water in my vitamix, but an immersion blender, food processor, or anything of the sort will work.

So I learned that you can make a dairy free version of these by replacing the butter with oil and just leaving the milk out. If you do, they taste just as goo, the batter will just be lumpier. It was all an accident, but a happy accident to say the least!

But after making this mistake because I was too distracted and forgot the milk… I added it, and the batter got silky smooth!

Let your pancakes cook until the edges become firm. You may or may not get bubbles, so the edges are important to knowing if you can flip it!

Of course, serve how you would normally eat pancakes. With butter, syrup, honey, or any number of toppings. We thought about pecans! But remember how I forgot to put the milk in the batter at first? I also forgot to add the nuts like I intended.

They’re super yummy!

Extras can be frozen! In fact we pop them in the toaster for “Toaster Tuesdays”

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