Baked Beet Velvet Pancake Cups

Baked red velvet pancakes with all natural beets.They are soft, light, easy, no-prep required and are served with a amazing cream cheese sauce. The ultimate Valentine's breakfast!!!

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3
Author Maria Doss


Baked Beet Velvet Pancake Cups

Dry ingredients

  • 1 cup flour
  • 2 tablespoons sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet ingredients

  • 1 egg, large lightly beaten
  • 1/2 cup finely grated beets refer notes
  • 3/4 cup buttermilk

Additional ingredients

  • 3 tablepoons unsalted butter, room temperature

Cream cheese icing

  • 2 tablepsoons cream cheese, room temperature
  • 2 tablepoons unsalted butter, room temperature
  • 1 cup confectioners sugar
  • 1-2 tablepsoons milk


To make Baked Beet Velvet Pancake Cups

  1. Preheat oven to 350 degrees F. Spray a standard muffin pan with non-stick cooking spray. 

  2. Whisk together all dry ingredients in a large bowl. Mix in 3 tablespoons room temperature butter with your fingertips, until it looks like wet sand. Set aside. 

  3. Whisk together all dry ingredients in a small bowl. Add into the flour misxture and mix until it just comes together (do not overmix). 

  4. Evenly distribute batter (an icecream scoop comes handy) into 8 mufffin cups. Bake for 18-20 minutes or until a toothpick inserted in the middle comes clean. 

  5. Place pan on a wire rack to cool. 

To make cream cheese icing

  1. Whisk together cream cheese and butter, until it gets creamy and smooth (1-2 minutes). Add confectioners and 1 tablespoon milk, mix until it gets very smooth. (You can add more milk to get the icing to your desired consistency). 

Recipe Notes

Wash and peel a small beet, grate in the fine side of a grater and measure 1/2 cup (do not pack) for the recipe.