Beetroot pancakes
If you've got beetroot, maple syrup and frozen mixed berries, you're most of the way to this Ukrainian dessert: about 75 minutes of cooking across 9 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 9 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 9 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm blackcurrant jam from the ingredient list, so we make no dietary claim for this recipe.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Put the beetroot in a jug with the milk and blend with a stick blender until smooth. Pour into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant purple.
- Put a small knob of butter in a large non-stick frying pan and heat over a medium-low heat until melted and foamy.
- Now create 3 or 4 pancakes each made from 2 tbsp of the batter.
- Cook for 2-3 mins then flip over and cook for a further minute until cooked through.
- Repeat with any remaining batter.
- Heat oven to lowest setting and keep the pancakes warm in there until needed.
- Serve with your favourite pancake toppings or make a simple compote by simmering frozen berries in with 1 tbsp blackcurrant jam until bubbling and syrupy (about 5-10 mins).
- In a small bowl stir together the remaining jam and the yogurt.
- Stack the cooked pancakes with the yogurt and pour the warm berry compote over the top.
You'll use: Oven · Frying pan / skillet · Pan · Large pot · Saucepan
Watch how it's made
Hosted on YouTube — pressing play loads content from YouTube.
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Self-raising Flour
- 1 cup plain flour + 1½ tsp baking powder + ¼ tsp salt
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
What to serve with Beetroot pancakes
- Beetroot Soup (Borscht) Chicken
- Borsch Beef
- Tangy cabbage slaw Vegetarian
- Beetroot latkes Vegetarian
Tips & common questions
How long does Beetroot pancakes take to make?
About 75 minutes from start to finish — an estimate based on the 9 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Beetroot pancakes suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Beetroot pancakes via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.