Easy Pink Heart Sourdough Pancakes

These Pink Heart Sourdough Pancakes are super fun to make and super easy! These are made savory, but don’t worry, if you like a sweeter pancake, I’ll note how to do that down below!

Now, these pancakes are probably some of the easiest you’ll ever make. If you’ve read my other sourdough pancake post, then I’m sure you know where I’m going with this. The pancakes have no artificial colorings, takes less than 5 ingredients, and doesn’t take more than 10 minutes to make! That sounds like the perfect criteria for a quick breakfast or a quick snack! 

This recipe has been on my “to-do” list even before launching the blog. It first was just pink-colored pancakes, but now it has evolved into pink sourdough pancakes! I absolutely love using my sourdough starter because there are endless things you can make with it. Some are harder, but some are so simple you don’t think about it, like these pancakes!

How did I get the “no artificial” color?

Beets! I will go into more depth about this, but to simply put it, I soak the beets to get the pink water. I’ve tried different methods, and I’ve found this one works the best. I will also share the other method I sometimes use too.   

Using the Sourdough Starter:

One of the best things about this recipe is all you need is an active sourdough starter! I still find it incredible what just some water and flour can do! But what makes this recipe so easy is that the starter is the main ingredient. You can use discard,  but it won’t be as thick or “pancakey.” 

First Method:

The best way I’ve found to get the pancakes pink is by making the actual starter pink. I’ve learned that it’s bad when the starter turns pink itself. But if you know your starter is healthy and good, you’re fine.

First, I make the pink water. I cut up a beet into small-medium-sized chunks. Get a jar, put the chunks in and cover it with water. When you pour the water on the beets, the water starts to turn color almost instantly. You’ll want it to soak at least for a few hours, and you can let it sit on the counter. Another option is to drain the beets and just have the water, but it’s unnecessary.

When you go feed your starter, use the pink water. I know there are different ways to feed the starter, so whatever way you do is fine. Just replace the normal water with the pink water!

Do this over the next couple of days; the color will deepen each time, and it’s so cool to see it transform! 

Once you have the shade, you want your starter to be, get a pan, drizzle some oil and pour your starter. You can add pretty much any toppings you like! My go-to is green onions, chicken, garlic, salt, and pepper. If you want to make a sweet pancake, add 1 tbsp of granulated sugar per cup of starter. If you’re going to use chocolate chips, mix them in with the starter instead of plopping them on top. 

Second Method:

The second method of dying the pancake pink with beets is by making a puree. Chop the beets into small chunks and use a small blender (I used a Ninja). Add 1/2 – 1 Tbsp of water and start blending up. It will most likely need more water, so add ½ Tbsp at a time. Once smooth, put in a small storage bowl. It’ll stay good in the fridge for a couple of weeks 

To dye the pancake, take ½ Tbsp beet puree per 1 cup of starter and mix. You can put more puree to get a deeper color, but the pancake will be wetter. 

Heat up the pan and add your favorite toppings.

Ingredients:

• Active sourdough starter 

• Pink water

• Your favorite toppings

Instructions:

Heat up a pan and pour the starter in

Add your favorite toppings and let cook till browned on the other side. Flip, turn the heat down, and cook till the other side is browned.

Slice up and pair with a delicious sauce

Things to keep in mind:

• Decide when you want to make pink pancakes and start the pink water process a couple of days before

• Originally this is made for a savory pancake, but add 1 Tbsp sugar per cup of starter for a sweet pancake

• If you do the puree method, the pancake may come out wetter than a normal pancake

• 1/2 cup of starter makes one 5-6 inch pancake

• Use a heart cookie cutter to get the heart shape