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These stunning beetroot pancakes can be made in two ways: sweet or savory. The earthy beetroot adds depth and flavor and is topped with berries and syrup for our sweet tooths or creamy avocado and sprouts for our savory friends.

My husband is a big, sweet-toothed guy for breakfast. Think of a lot of syrup and sugar. I am much more of a savory person and tend to want to drown my meals in veggies. The perfect compromise is these pancakes that can be made either way. They are the perfect Valentine’s breakfast or weekend brunch treat.

For more breakfast ideas, try these Waffle Iron Hashbrowns, Acai Bowls, and this Tofu Scramble.

Ingredients for Beetroot Pancakes

You only need a handful of ingredients for beetroot pancakes. This recipe is vegan, dairy free, and egg free, although you can also just add a tablespoon of beet powder to your favorite pancake mix and voila! Beet pancakes! This vegan pancake mix is gluten free, and I always keep some in the pantry.

1 1/2 cup all-purpose flour
1 tbsp beetroot powder
1 1/2 cup water or soy milk
1/2 tsp salt
1 tbsp baking powder
2 tbsp sugar
non-stick cooking spray
maple syrup if desired
Toppings like: powdered sugar, berries, avocado, sprouts, and radish

Instructions for the Perfect Beet Pancake

Combine all the dry ingredients together: flour, salt, baking powder, sugar, and beetroot powder. Mix well.
Add in the water or soy milk and whisk until just combined, but don’t overmix, or you will get flat pancakes.
Heat a greased griddle or greased pan over medium heat.
Pour about 1/4-1/2 cup of batter for each pancake. Cook 1-2 minutes per side until the batter is set and fluffy.
Repeat with all the remaining batter.
Serve with powdered sugar and berries with syrup, or try a savory option with toppings like avocado, radishes, sprouts, and hemp seeds.

The Power of Beets

So why eat beet pancakes? Beets are packed full of vitamins A, C, and K. They are a nutritious superfood that can boost brain health, digestion, and cardiovascular health. It’s a feel-good breakfast that can get your day started on the right foot and keep you energized and full all morning.

Some athletes even take beet powder supplements for the natural energy-boosting nitric oxide content for a pre-workout immunity cocktail. Plus, they make for the perfect all-natural food dye and add a vibrant, rich red color to smoothies, desserts, and more.

Storing and Reheating Beet Pancakes

These pancakes are best served fresh, but they can be stored in the fridge or freezer for an easy breakfast. I wouldn’t keep them in the fridge for more than a day or two since they get a little soggy, but you can reheat them in a toaster or in the oven.

They do, however, freeze pretty well. To freeze them, place them in a single layer on a wax sheet or parchment paper and freeze for one hour. Once frozen, you can stack them with sheets of parchment paper in between and store them in an airtight container. A freezer ziploc bag works great. Reheat them in the microwave, in the oven, or in a toaster when you want a quick, nutritious breakfast.

Try these related recipes:

Egg-Free Fluffy Waffles

Crispy Waffle Iron Hashbrowns

Batter Dipped Banana Slice Pancakes

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