Red Beet Pancakes Recipe

If you thought the “Idea Worth Stealing” item in this June/July’s “Things We Love” from SN was really worth it (and we think it is!) then feel free! Bartow County (Ga.) School District’s Kalin Bryan, MS, RDN, LD, has provided the recipe to their wildly successful Red Beet Pancakes. Don’t just take our (or her) word for it—snap up this student-approved, unBEETable recipe for yourself!

The recipe can be found here, serving 100, but we have also provided recipe cards in servings of 100 and servings of 10. In addition, the recipe used by Bryan and her team can be found at Note that the listed recipe was adapted by Bartow and the school foodservice team at Woodland Middle School by increasing the amount of whole-wheat flour, decreasing the amount of all-purpose flour and using vanilla yogurt instead of plain Greek.

Instructions for how to roast beets (in servings of 6) can be found at

Servings: 100


17 1/2 cups
12 1/2 cups
3 cups + 2 Tbsps.
1 cup
2 1/2 Tbsps.
1 gallon + 4 cups
5 cups
3 cups + 2 Tbsps.
5 Tbsps.
As needed
All-purpose flour
Whole-wheat flour
Brown sugar
Baking powder
Kosher salt
Medium beets
Plain yogurt
Large eggs
Unsalted butter
Vanilla extract
Pan spray


  1. Sift the flours, brown sugar, baking powder and salt into a bowl.
  2. Place the wet ingredients (beets, milk, yogurt, eggs, butter and vanilla) in a separate bowl and whisk thoroughly to combine.
  3. Add the dry ingredients into the wet ingredients and stir until just combined (some lumps are good!).
  4. Drop about 2 Tbsp. of the pancake mixture onto a greased griddle or pan over medium heat and cook for three minutes on each side.
  5. Serve with honey, maple syrup or fruit topping.

Red Beet Pancakes Recipe

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