Save It There's something magical about vibrant pink pancakes that transforms an ordinary breakfast into a celebration. These Galentines Brunch Pink Pancakes get their gorgeous hue naturally from beetroot purée, making them not just beautiful but nourishing too. The earthy sweetness of the beets is subtle, allowing the fluffy pancake texture to shine through while the strawberry compote adds a perfect fruity complement. Whether you're hosting a special Galentine's Day gathering or simply want to bring some joy to your breakfast table, these pink pancakes deliver both whimsy and flavor.
Save It These pancakes were born from the tradition of celebrating female friendship around Valentine's Day. The pink hue symbolizes love and warmth, while the shared plate of pancakes brings friends together around the table. The beetroot might sound unusual, but trust me—it adds gorgeous color without overwhelming the flavor. Paired with the homemade strawberry compote, each bite delivers the perfect balance of sweetness and comfort.
Ingredients
- For Pancakes: 1 1/2 cups (190 g) all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/4 cups (300 ml) milk, 1/2 cup (120 g) plain Greek yogurt, 1/4 cup (60 g) beetroot purée, 2 large eggs, 2 tbsp unsalted butter (melted, plus more for cooking), 1 tsp vanilla extract
- For Strawberry Compote: 2 cups (300 g) strawberries (halved), 2 tbsp sugar, 1 tbsp lemon juice, 1 tsp cornstarch mixed with 1 tbsp water (optional)
- To Serve: Fresh strawberries (sliced), whipped cream or Greek yogurt, maple syrup (optional)
Instructions
- Prepare the strawberry compote
- In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 8–10 minutes, stirring occasionally, until the fruit breaks down. For a thicker sauce, stir in the cornstarch slurry and cook for another 1–2 minutes. Set aside to cool slightly.
- Mix dry ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients
- In a separate bowl, whisk milk, yogurt, beetroot purée, eggs, melted butter, and vanilla extract until smooth.
- Make the batter
- Pour wet ingredients into dry ingredients. Mix gently until just combined; a few lumps are okay. Do not overmix.
- Cook the pancakes
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour about 1/4 cup batter per pancake onto the skillet. Cook until bubbles form and edges look set, 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through. Repeat with remaining batter.
- Serve
- Serve pancakes stacked, topped with strawberry compote, fresh strawberries, and a dollop of whipped cream or yogurt. Drizzle with maple syrup if desired.
Zusatztipps für die Zubereitung
To create the beetroot purée, simply peel and chop a medium beetroot, then steam or boil until tender. Blend until smooth and measure out what you need. You can prepare this a day ahead and store it in the refrigerator. For best results, bring all refrigerated ingredients to room temperature before mixing the batter—this ensures the pancakes cook evenly and rise properly. The key to fluffy pancakes is gentle handling; stir just until combined and resist the urge to flatten the pancakes with your spatula as they cook.
Varianten und Anpassungen
For gluten-free pancakes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. If you prefer dairy-free options, use almond or oat milk and coconut yogurt in place of their dairy counterparts. For a vegan version, replace eggs with flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water). You can enhance the flavor profile by adding 1/2 teaspoon of cardamom or a touch of rosewater to the batter for a floral twist. For deeper color without additional beetroot flavor, use a few drops of natural food coloring instead of increasing the beetroot purée.
Serviervorschläge
Create a beautiful brunch spread by serving these pink pancakes alongside fresh fruit platters, a yogurt bar, and perhaps some savory options like avocado toast or quiche. For a festive touch, garnish the pancake stack with edible flowers, mint leaves, or a dusting of powdered sugar. These pancakes pair wonderfully with mimosas or a rosé prosecco for an extra special Galentine's celebration. For a dessert-like treat, add a scoop of vanilla ice cream instead of yogurt and drizzle with white chocolate sauce.
Save It These Galentines Brunch Pink Pancakes aren't just a meal—they're a celebration on a plate. The vibrant color, the sweet-tart flavor of fresh strawberry compote, and the fluffy texture come together to create something truly special. Whether shared with friends for a festive gathering or enjoyed as a colorful start to an ordinary day, these pancakes bring joy to the table. So whip up a batch, pour something bubbly, and celebrate the sweetness of friendship and good food—because some mornings simply deserve to be pink.
Common Questions About Recipes
- → What gives the pancakes their pink color?
The pink hue comes from beetroot purée added to the batter, providing natural color without altering the flavor significantly.
- → Can I make the compote thicker?
Yes, stirring cornstarch mixed with water into the compote during cooking helps thicken the sauce to your desired consistency.
- → What are good substitutes for dairy ingredients?
Plant-based milk and yogurt can be used instead of dairy, maintaining moisture and texture for a vegan-friendly version.
- → How can I make these pancakes vegan?
Replace eggs with flax eggs (ground flaxseed mixed with water) and use plant-based milk and yogurt for a fully vegan preparation.
- → What is the best way to serve these pancakes?
Serve stacked with warm strawberry compote, fresh sliced strawberries, a dollop of whipped cream or yogurt, and a drizzle of maple syrup if desired.