Heart Beet Pancakes

Enjoy heart shaped pancakes that are naturally deep red in color from roasted beets. Cocoa powder makes these easy homemade red velvet pancakes delicious! This breakfast is especially perfect on Valentine’s Day.

Why this recipe works:

• Beets are the best way to get a deep red color that is natural. They also make the pancakes extremely soft and velvety to the point that they will completely melt in your mouth.
• A small amount of cocoa powder and brown sugar creates a red velvet flavor.
• The combination of ingredients creates a homemade pancake that cooks perfectly, holds it’s shape, and is completely moist in the middle.

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 a heart pancake mold to get perfectly shaped hearts every time.

So delicious with syrup and butter.

As with any pancake, a thin pat of butter and the right amount of real maple syrup makes them complete.

Can you think of a better way to show your sweetheart that you love them on Valentine’s Day than with bright red heart shaped pancakes?

Heart Beet Pancakes

Prep15 minutes mins

Cook1 hour hr 15 minutes mins

Total1 hour hr 30 minutes mins

Servings 18 four inch pancakes

Author Krissy Allori

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Heart Beet Pancakes are the made with sweet roasted beets and make the most delicious red velvet pancakes that are perfect for Valentine’s Day.

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Equipment

• Griddle
• Mixing Bowls

Ingredients 

½x1x2x

• ▢ 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

Instructions 

• 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.

Notes

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 a heart pancake mold to get perfectly shaped hearts every time.

 

Nutrition

Calories: 111kcal, Carbohydrates: 15g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 33mg, Sodium: 115mg, Potassium: 193mg, Fiber: 1g, Sugar: 3g, Vitamin A: 156IU, Vitamin C: 1mg, Calcium: 83mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This post was originally published in January 2015 and has been updated with more helpful information and recipe tips. Don’t worry – it’s still the same recipe!