Beet Pancakes
on Sep 25, 2021, Updated Sep 29, 2026
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These beet pancakes are soft, fluffy, and naturally sweetened with ripe banana. Made with cooked beets, rolled oats, and a few simple ingredients, they have a beautiful pink color and come together right in the blender for an easy breakfast or snack!
If you’ve never tried adding beets to pancakes, they’re such a fun way to switch up your usual pancake routine. The banana adds natural sweetness that pairs well with the earthy flavor of the beets, while a little cinnamon and vanilla add extra flavor.
Everything gets blended together until smooth, so there’s no need to shred the beets or mix the batter in separate bowls. Serve these beet pancakes on their own or pair them with yogurt, fresh fruit, nut butter, or your favorite pancake toppings for an easy breakfast the whole family can enjoy.
Looking for more easy pancake recipes? You’ll love these oatmeal banana pancakes, spinach banana pancakes, and cinnamon apple pancakes for more simple breakfast ideas.
Table of Contents
What You’ll Need
Here is what you’ll need to make these beet pancakes:
Here is what you’ll need to make these beet pancakes:
- Banana: Adds natural sweetness and moisture to the pancakes. Use a very ripe or overripe banana for the best flavor.
- Beet: Cooked beet gives the pancakes their vibrant pink color and subtle earthy flavor. Since everything is blended together, there’s no need to shred it first.
- Rolled Oats: Make up the base of the pancake batter and give the pancakes structure. Old-fashioned rolled oats work best.
- Egg: Helps bind the ingredients together and gives the pancakes structure.
- Baking Powder: Helps the pancakes rise and become light and fluffy.
- Cinnamon: Adds a subtle warm flavor that pairs well with the banana and beet.
- Vanilla Extract: Adds extra flavor and complements the natural sweetness of the banana.
- Salt: Balances the flavors and brings out the natural sweetness.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Banana: Use a very ripe banana with plenty of brown spots for the best natural sweetness. Since bananas vary in size, aim for about ½ cup (115–120 grams) of mashed banana for the most consistent results.
- Beet: I recommend using a cooked beet for the smoothest batter. You can steam, boil, or roast the beet until tender before using it in the recipe.
- Rolled Oats: I recommend old-fashioned rolled oats for the most consistent texture. If you need these pancakes to be gluten-free, make sure to use certified gluten-free oats.
- Egg: For an egg-free option, a flax egg would be the first substitute I’d test (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let it sit for 5–10 minutes to thicken before adding it to the blender. I would test this with the reformulated recipe before adding it to the live post.
- Cinnamon: You can leave this out if you prefer.
- Vanilla Extract: This can be omitted if you don’t have any on hand.
Step-by-Step Instructions
STEP 1: Add the banana, egg, and cooked beet to a high-powered blender, placing them closest to the blades. Then add the rolled oats, baking powder, cinnamon, vanilla extract, and salt.
STEP 2: Blend until the batter is completely smooth, stopping to scrape down the sides of the blender as needed.
STEP 3: Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil.
STEP 4: Scoop about 1 ½ tablespoons of batter onto the heated skillet for each pancake.
STEP 5: Cook for about 2 to 3 minutes, or until the edges look set and the pancakes release easily from the pan.
STEP 6: Flip the pancakes and cook for another 1 to 2 minutes, or until lightly golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed.
Storage Instructions
Let the beet pancakes cool completely before storing them in an airtight container in the refrigerator for up to 3 days. For longer storage, place the cooled pancakes in a freezer-safe container or bag and freeze for up to 2 months. You can place parchment paper between the pancakes to prevent them from sticking together or flash-freeze them in a single layer before transferring them to a freezer-safe bag. Reheat refrigerated or frozen pancakes in the microwave, toaster oven, air fryer, or skillet until warmed through.
Tips For Success
- Use a very ripe banana. Since these pancakes don’t contain any added sweetener, a ripe or overripe banana with plenty of brown spots will give you the best natural sweetness. Feel free to add a little maple syrup to the batter if you prefer slightly sweeter pancakes.
- Use pre-cooked beets so that they will blend smoothly into the pancake batter.
- Don’t add extra liquid right away. The banana, egg, and cooked beet should provide enough moisture for the batter. If your blender is struggling, stop and scrape down the sides before adding any additional liquid.
- Cook over medium-low heat. The banana can cause the pancakes to brown quickly. Lower heat allows the centers to cook through without the outsides becoming too dark.
- Don’t worry if the color changes slightly as they cook. The pancakes will be brightest before cooking and may become a little darker or less vibrant once cooked.
Recipe FAQs
I recommend removing the skin before adding the beet to the batter. The skin usually slips off fairly easily once the beet has been cooked and cooled.
The beets add a mild earthy flavor, but the ripe banana provides natural sweetness and the cinnamon and vanilla help balance the flavors. You’ll still be able to tell that beets are part of the recipe, but they shouldn’t overpower the pancakes. You can also add a little maple syrup to the batter if you’d like to help mask some of that flavor.
Beets naturally change color when exposed to heat, so the pancakes may darken as they cook. Cooking over medium-low heat and avoiding overcooking will help preserve more of their color, but some color change is completely normal.
Other Veggie Recipes You’ll Love
Beet Chocolate Muffins
Banana Carrot Muffins
Cheesy Zucchini Fritters
Broccoli And Cheese Pinwheels
If you tried these Beet Pancakes, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Beet Pancakes
Ingredients
- 1 medium ripe banana
- ½ cup old fashioned rolled oats
- ¼ cup pre-cooked beets, chopped
- 1 egg
- ½ tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- ⅛ tsp salt
Instructions
- Add the banana, egg, and cooked beet to a high-powered blender, placing them closest to the blades. Then add the rolled oats, baking powder, cinnamon, vanilla extract, and salt.
- Blend until the batter is completely smooth, stopping to scrape down the sides of the blender as needed.
- Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil.
- Scoop about 1 ½ tablespoons of batter onto the heated skillet for each pancake.
- Cook for about 2 to 3 minutes, or until the edges look set and the pancakes release easily from the pan.
- Flip the pancakes and cook for another 1 to 2 minutes, or until lightly golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed.
Notes
- Use a very ripe banana. Since these pancakes don’t contain any added sweetener, a ripe or overripe banana with plenty of brown spots will give you the best natural sweetness. Feel free to add a little maple syrup to the batter if you prefer slightly sweeter pancakes.
- Use pre-cooked beets so that they will blend smoothly into the pancake batter.
- Don’t add extra liquid right away. The banana, egg, and cooked beet should provide enough moisture for the batter. If your blender is struggling, stop and scrape down the sides before adding any additional liquid.
- Cook over medium-low heat. The banana can cause the pancakes to brown quickly. Lower heat allows the centers to cook through without the outsides becoming too dark.
- Don’t worry if the color changes slightly as they cook. The pancakes will be brightest before cooking and may become a little darker or less vibrant once cooked.
Can I use beet root powder?
Hi! I haven’t tried this myself but believe it should work! If needed you can blend in a little milk or water for moisture if the batter is too thick😊
Is there any substitution for the banana? We have really bad constipation over here with my 10mo and try to avoid banana. Thank you
Would also love to know this! Anti banana over here
Hi!
My kids love these pancakes! I’ve made them a bunch of times now and sometimes the batter is definitely pink and other times it’s more brownish. Obviously my kids are more into them when they’re pink! Any guesses about why this happens? I measure out the beets each time.
Hi Christine! I’m so glad your little one likes them! Are you using fresh or canned beets? Sometimes that type of beet used can affect the overall batter color a bit😊
Hi! Can I replace the egg with flax egg?
Hi Janelle! Yes, you can use a flax egg for these mini pancakes😊
these were so easy to make! I used canned beets and added 3 tbsp of oat milk to make them a little thinner for my 6-month-old. Will definitely be making again!
I’m soglad to hear that your little one enjoyed them, Laurie!😊
Can I use whole wheat flour/ all purpose or almond flour?
Hi Sudipta! All purpose or wheat flour would work for these, but I’d suggest blending the other ingredients separately and then stirring in the flour by hand.
Can canned beets be used?
Hi Sam! Yes, canned beets can be used, you may want to rinse them off if they are salted😊
Could this recipe be used for waffles too?
Hi Erin! The mixture may be a little moist for a waffle, you may want to blend in a little extra oats if doing so. I hope it works out if you try them out!
Hello. Is the beets boiled/cooked? Or just raw?
Hi Aisha, the beets are cooked, I usually purchase pre-cooked beets😊
My toddler loves these and I love how easy they are to have on hand for a quick, healthy breakfast.
I’m so happy to hear that your little one enjoys these pancakes!😊