Fluffy Beet Buckwheat Pancakes

Light and airy, these pink pancakes are as nutritious as they are pretty.
Course Breakfast & Brunch
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 medium pancakes
Author Aimee


  • 1/2 cup buckwheat flour
  • 1/2 cup whole-wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tsp cinnamon
  • 1 large egg
  • 1 Tablespoon pure maple syrup
  • 1/4 cup beet purée
  • 2 Tablespoons unsalted butter melted
  • 1 cup buttermilk
  • cooking oil for frying


  • Preheat a griddle to medium and preheat the oven to 175F.
  • Whisk together the flours, baking powder, baking soda, salt and cinnamon.
  • In another bowl, whisk together egg and maple syrup until frothy. Whisk in the beet purée, followed by the buttermilk.
  • Gently stir the dry ingredients into wet ingredients until just combined. Over mixing will toughen the pancakes.
  • Heat a griddle or large cast iron skillet over medium heat. Grease lightly with cooking oil.
  • Spoon batter onto griddle 1/4 cup at a time. Cook 1 1/2 minutes, then flip, and cook until light brown, about one more minute.
  • Place the pancakes in a baking tin lined with a clean tea towel. Cover and place in oven to keep warm while you fry the remainder of the batter.
  • Serve pancakes hot with plenty of butter and pure maple syrup.