Beetroot Pancakes

Beetroot Pancakes

cultmovieguy 1

"This is a simple and tasty variation on a South African dessert favorite, pancakes with cinnamon sugar. The beet adds a delicious natural sweetness and flavor, and the resulting red color makes this a delight to present to the table."

Ingredients 1 h {{adjustedServings}} servings 292 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 52.6g
  • 17%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a blender or food processor, pulse the cooked beet, flour, milk, egg, vegetable oil, and vinegar until smooth. Pour the batter into a bowl and set aside for 30 minutes. Combine the cinnamon with the sugar and mix well.
  2. Heat an oiled non-stick skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the pancake over, and continue cooking until lightly golden on the other side. Place the pancake onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the pancakes from sticking.
  3. Sprinkle the cinnamon sugar over the pancakes. Roll up the pancakes and serve with the orange quarters.
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  • Cook's Note
  • In South Africa, we call these "pancakes," though they differ a lot from those in the United States. Ours are very thin, and about 25 cm (10 inches) in diameter--similar to French crepes. You may substitute lemon juice for the vinegar, if you prefer.
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Reviews 6

  1. 6 Ratings

Marie C.

Gorgeous crepes that work well for savory or sweet. I used balsamic vinegar and needed to add extra milk to thin the batter. I added salt to the batter after tasting the first crepe. For the sweet crepes I used oranges, apples Grand Marnier, honey, walnuts, vanilla, cinnamon and Greek yogurt, all mixed together and rolled cigar style. For the savory crepes I cooked Russian banana potatoes with shallots and tarragon. I made a thin dressing of Greek yogurt, milk, honey, and Dijon style mustard. I filled the crepes with arugula, potatoes, feta, chopped pistachios and a drizzle of dressing. I used an open envelope style to showcase the ingredients and pooled more dressing on the side. Both ways were wonderful. I got 6 - 9 inch crepes from this recipe. Thanks cultmovieguy!


I tweaked this. I didn't cook the beet, just blended in with the soy milk, then added whole wheat flour, egg, oil, and vinegar. After cooking, I rolled some of the oranges right into the pancakes. These were sweet enough that I felt the cinnamon sugar mix was not needed! Next time, I will add the cinnamon into the batter. This is a great recipe, and I will be making these again, with my tweaks!


I didn't read ur recipe till the end so I squeezed the oranges in the batter...but it came out very good, served them with plum jam and also I grated the beetroot and cooked for 10mins in oven