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Heart Beet Pancakes

Heart Beet Pancakes

Celebrate Valentine’s Day with these fluffy, adorable pancakes in a gorgeous pink hue thanks to the secret ingredient: beets! Whip up the buttermilk batter along with puréed beets for color (you won’t be able to taste them—we promise!) and cook, then cut pancakes into heart shapes with a cookie cutter or knife. Drizzle with a delectable maple syrup-cream cheese glaze and top with strawberry slices.


30 min active; 30 min total; serves 4-6



  • 1 cup diced beets
  • 1 cup strawberries
  • 2 oz cream cheese
  • 1/4 cup maple syrup
  • 2 Tbsp milk + 1/2 cup
  • 2 Tbsp butter + more for greasing the pan
  • 3/4 cup buttermilk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp sugar
  • heart shaped cookie cutter or knife for cutting pancakes
  • food processor or blender




  • In a pot, cover diced beets with water and bring to a boil, then cook for 20—25 min until tender
  • Slice strawberries
  • Soften cream cheese in the microwave for 30 sec
  • In a bowl, whisk to combine softened cream cheese with maple syrup, then gradually add 2 Tbsp milk while mixing until desired consistency is reached



  • In microwave or on stove, melt 2 Tbsp butter then allow to cool slightly
  • Once beets are tender, drain then combine with buttermilk & remaining milk in a food processor or blender, purée until smooth, then transfer to a large bowl
  • To the bowl, whisk in egg, vanilla & melted butter, then add flour, baking powder, baking soda, salt & sugar and stir until just combined



  • In a sauté pan or a griddle, heat about 1/2 Tbsp butter over med heat
  • Scoop 1/4 cup batter at a time onto the pan, working in batches to avoid overcrowding and adding more butter with each batch if needed
  • Cook each pancake 2—3 min, until bubbles start to form at the top and edges are firm, then flip and cook another 2—3 min, until cooked through
  • Cut out heart shapes with the cookie cutter, or cut hearts out with a knife if you don’t have a cookie cutter



  • Serve pancakes topped with maple-cream cheese drizzle & sliced strawberries