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Mahy from Two Purple Figs loves making these beet pancakes on a weekend morning with her daughter, who prefers them with a cream cheese sauce over maple syrup, making them feel like a fancy dessert. These pancakes have a rich pink colour with a distinct flavor from the beets which pairs beautifully with the cream cheese icing.

Makes 10 large fluffy pancakes or 12 medium sized pancakes.

Beet Pancakes with Cream Cheese Sauce
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  • 2 cups All purpose flour
  • 1 tablespoon baking powder
  • 1/8th teaspoon salt
  • 1/3 cup sugar
  • 1 cup puréed Ontario beets (from 4-5 cooked medium size beets)
  • 1 egg
  • 1 1/2 cup milk
  • 3 tablespoon melted butter
  • 2 teaspoons vanilla
  • Butter for greasing the skillet.
  • Vanilla Cream Cheese Glaze:
  • 2 tablespoons cream cheese, room temperature
  • 1/3 cup confectioners sugar
  • 2-3 tablespoons milk (depending on how thick you prefer the sauce)
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • Extra confectioner sugar for dusting (optional)


  1. In a large bowl add the flour, baking powder, salt and sugar. Whisk well. Add the remaining ingredients to the batter and use a spatula to mix the batter, avoid over mixing.
  2. Preheat a skillet over medium heat and grease lightly with butter.
  3. Scoop in 1/3 cup of the pancake batter in the skillet and cook the pancake for 2 minutes before flipping it to the other side and cooking it for another 2 mins. Remove the pancake to a plate, and repeat with the remaining batter greasing the skillet after each time.
  4. Prepare the cream cheese sauce by mixing in all ingredients in a bowl and adjust consistency by adding more or less of the milk.
  5. Pour the icing over the stack of beet pancakes and dish with extra confectioners sugar if you need to.
  6. Serve right away and enjoy with some blueberries.
  7. Makes 10 large fluffy pancakes or 12 medium sized pancakes.

Recipe created by Mahy from Two Purple Figs

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