Pink Pancakes Strawberry Compote (Printable)

Light and fluffy pink pancakes with a vibrant strawberry compote, perfect for a festive brunch gathering.

# What You Need:

→ Pancakes

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/4 cups milk (dairy or plant-based)
07 - 1/2 cup plain Greek yogurt
08 - 1/4 cup beetroot purée
09 - 2 large eggs
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon vanilla extract

→ Strawberry Compote

12 - 2 cups fresh or frozen strawberries, hulled and halved
13 - 2 tablespoons sugar
14 - 1 tablespoon lemon juice
15 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ To Serve

16 - Fresh strawberries, sliced
17 - Whipped cream or Greek yogurt
18 - Maple syrup (optional)

# Directions:

01 - In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the fruit breaks down. For thicker sauce, stir in cornstarch slurry and cook for another 1 to 2 minutes. Set aside to cool slightly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk milk, yogurt, beetroot purée, eggs, melted butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients. Mix gently until just combined; a few lumps are acceptable. Do not overmix.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook until bubbles form and edges appear set, 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
07 - Stack pancakes and top with strawberry compote, fresh strawberries, and a dollop of whipped cream or yogurt. Drizzle with maple syrup if desired.

# Expert Suggestions:

01 -
  • The pink color happens naturally and looks Instagram-worthy without any artificial anything.
  • Greek yogurt keeps them impossibly fluffy while the beetroot adds this subtle earthiness that just works.
  • Strawberry compote takes ten minutes and tastes like you spent an hour fussing in the kitchen.
  • Works for any brunch crowd, whether they're vegetarian, vegan-curious, or just hungry.
02 -
  • Overmixing is the enemy—mix just until the dry flour disappears and then stop, even if there are little lumps that look suspicious.
  • Beetroot purée can vary in consistency, so drain it well and consider adding it slowly so you don't end up with pancake batter instead of pancakes.
  • The compote will thicken more as it cools, so if it looks a little thin when hot, give it five minutes and it'll be perfect.
03 -
  • Don't eyeball the beetroot purée—too much and you'll taste earthiness, not enough and the pink is pale. Start with a quarter cup and increase by a tablespoon if you want deeper color.
  • Keep the heat at medium; too high and the bottoms burn before the centers cook through, too low and you end up with pale, slightly rubbery pancakes.
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