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Beetroot red velvet pancakes

Colourful pancakes packed with healthy beetroot

★★★★★ Rated 5 out of 5 stars. 1 Rating
Rate this recipe
  • Difficulty: Easy
  • Serves 4
  • Vegetarian


Total time
20 Mins
Preparation time
15 Mins
Cooking time
5 Mins
  • 160g cooked beetroot

  • 100ml milk

  • 25ml vegetable oil

  • 50ml runny honey

  • 1 tsp vanilla extract

  • 2 large eggs

  • 200g self-raising flour

  • 1 tsp baking powder

  • 200g soft cheese

  • 30g caster sugar

  • Juice of 1 lemon

  • 150g blueberries

  • Vegetable or coconut oil (for cooking)

  1. Preheat your oven to its lowest setting.

  2. Chop up the beetroot and put into a food processor along with the milk, 25ml vegetable oil, honey, vanilla and eggs. Blitz until smooth.

  3. Put the flour and the baking powder into a bowl and whisk well. Make a well in the centre of the flour, add in the beetroot mixture and, with a wooden spoon, draw in the flour and mix until you have a smooth batter.

  4. In a frying pan, heat a little oil. Ladle in 4tbsp of the batter to make a pancake. Cook for 2-3 minutes until bubbles start to form on the surface and the edges are coming away from the pan. Flip and cook the other side.

  5. Transfer to the oven to keep the pancakes warm while you cook the rest.

  6. To make the cream cheese sauce, gently heat the soft cheese, caster sugar and lemon juice in a pan until you have a smooth sauce. Serve drizzled over the pancakes, topped with the blueberries.

You will need

Food processor

Large non-stick frying pan



Other delicious topping ideas include maple syrup with a handful of sweet strawberries, along with a sprinkle of crunchy walnuts or chocolate chips. Then, complete the dish with a dusting of icing sugar.

You could also serve these colourful red velvet pancakes with a dollop of Greek yoghurt, double cream, crème fraiche, or even a generous scoop of ice cream.

For something simpler, opt for a classic (but tasty) topping of salty butter. If you serve the pancakes warm, the butter will taste delicious melted on top.

As well as being filled with hidden veg, beetroot pancakes have a soft and fluffy texture, making them perfect for baby-led weaning or for serving as finger food. You could slice the plain pancakes in half or cut them up into small chunks, enabling babies to easily pick them up with their hands.

Remember to replace honey with maple syrup if serving to babies under one years old. Additionally, it’s important to note that whole nuts shouldn’t be given to children under five.


If serving to toddlers, why not get creative by using pancake moulds or large biscuit cutters to form some fun shapes?

Other similar pancake recipes (also great for toddlers and little ones) include these 2-ingredient mini pancakes for little eaters. Or try these great carrot pancakes .


★★★★★ Rated 5 out of 5 stars. 1 Rating
Rate this recipe
  • Poppy Y

    ★★★★★ Rated 5 out of 5 stars.

    Love red velvet cupcakes but never thought of making pancakes until i saw this. So good!

    Reviewed on 08/07/20

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