Heart Beet Pancake Recipe - Self Proclaimed Foodie (2024)

Prep15 minutes mins

Cook1 hour hr 15 minutes mins

Total1 hour hr 30 minutes mins

Servings 18 four inch pancakes

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• ▢ 1 cup mashed beets 2 large roasted beets, peeled
• ▢ 2 cups milk
• ▢ 2 large eggs slightly beaten
• ▢ 4 tablespoons butter melted
• ▢ 1 tablespoon vanilla extract
• ▢ 2 cups all purpose flour
• ▢ 1 1/2 tablespoons baking powder
• ▢ 2 tablespoons cocoa powder
• ▢ 2 tablespoons brown sugar
• ▢ 1/2 teaspoon kosher salt
• ▢ butter for cooking

• To roast the beets, removed the stems and wrap in aluminum foil. Cook in 350 degree F oven for one hour or until very soft to the touch. Once cool enough to handle, remove skin.

• Process peeled and roasted beets with milk in a blender until smooth. Add in eggs, melted butter, and vanilla and process on low until well combined.

• In a medium sized bowl, thoroughly combine flour, baking powder, cocoa powder, brown sugar, and salt.

• Pour in the wet ingredients and stir to combine. Do not over stir and like with any pancakes, a few small lumps are fine.

• Heat griddle over low heat and grease with butter. If using heart pancake molds, use a silicon brush to grease inside edge of mold. Cook until pancake starts to set, 5-10 minutes, then flip and allow to finish cooking, another 2-3 minutes.

• Serve with a pat of butter and real maple syrup.

Top tips for making this pancake recipe:

• Roast the beets with the skin on in foil in the oven until they are very soft. Once cooked, the skin will easily peel off.
• A high quality blender will create a super smooth puree of the beats when blended with the milk.
• Don’t over mix the pancake batter once you combine the dry and wet ingredients. There’s a sweet spot between well mixed and lumpy.
• Cook the the pancakes over low heat. This allows the center of the pancake to cook without the bottom burning. It will make flipping them extremely easy.
• Use aheart pancake mold to get perfectly shaped hearts every time.