These ombré pancakes are naturally dyed using berry puree. They’re free of dairy, eggs, and refined sugar, with a gluten-free variation included!
If you’re looking for a delicious and beautiful breakfast to celebrate spring or to enjoy Easter weekend, these Ombré Berry Pancakes are a must-try! They’re naturally dyed with mashed berries and fairly simple to make, aside from mixing the batter in a few different bowls. I’ve made them with regular, spelt, and gluten-free flour, and they’ve all turned out equally delicious.
The great thing is that these pancakes are not only pretty to look at, they’re really delicious too! I mean, that extra little bit of mixing has to be worthwhile, right?
This recipe is set up to make either the pink or purple ombré pancakes, but I’ve also doubled the recipe to make both colors and made a big rainbow stack, like in the picture below. Either way, they’re all berry delicious 😉 with the addition of the puree, so it’s really just a matter of choosing your favorite color. However, I will say that my kids preferred the flavor of the blueberry ones though, especially since I add a little beetroot to the pink for a more vibrant color. Even though there’s only a little, they swear they can taste it! 🙂
Just be sure not to overmix the batter. I found that the bowls of batter that I overworked came out much more chewy and flat than the pancakes I stirred just until the flour and liquid were combined—No need to get every little flour clump out!
Oh, I also made them without eggs for those with allergies and all my vegan peeps out there! 🙂 They’re also free of refined sugar! If you make these be sure to tag me on Instagram so I can see your creations! Enjoy!!
PrintOmbré Berry Pancakes
- Yield: 2-3 servings 1x
Description
These pancakes are naturally dyed using berry puree. Free of dairy, eggs, and refined sugar, with a gluten-free variation included!
Ingredients
- 1 1/2 cups unbleached all-purpose, spelt
, or gluten-free all-purpose blend (for gluten-free I used Bob’s Red Mill GF 1-to-1 Baking Flour
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- 3 teaspoons baking powder, divided
- few pinches of salt, divided
- 1 1/2 tablespoons maple syrup
, coconut sugar
, natural cane sugar, or other sweetener, divided
- 1 1/2 tablespoons melted coconut oil
or butter, divided
- 1 1/4 – scant 1 1/2 cups of almond milk or other milk of choice, divided
- 1/2 teaspoon vinegar, divided (for the colored batter)
- fresh berries, for serving
- maple syrup or powdered sugar, for serving
, or gluten-free all-purpose blend (for gluten-free I used 
, 
, natural cane sugar, or other sweetener, divided
or butter, dividedTo make pink ombré:
- 1/3 – 1/2 cup mashed raspberries, fresh or thawed from frozen
- 1–2 teaspoons grated beetroot, optional (for darker pink color)
To make purple ombré:
- 1/2 cup mashed blueberries and/or blackberries, fresh or thawed from frozen
Instructions
- Each recipe makes either pink or purple ombré pancakes. To make both, double the recipe.
- Take three medium mixing bowls and in each bowl place: 1/2 cup flour, 1 teaspoon baking powder, pinch of salt, 1/2 tablespoon sweetener of choice, 1/2 tablespoon oil. (I find it easier to divide the ingredients amongst three bowls instead of trying to eyeball three even portions later.)
- The first bowl will stay plain. Into the second bowl add 1 heaping tablespoon of the berry puree (either raspberry puree for pink or blueberry/blackberry puree for purple) and add the remaining berry puree to the third bowl. Don’t mix yet.
- Into the first bowl with plain batter, add 1/2 cup milk and mix JUST until combined. Don’t overmix. Batter should be thick, but pourable. A little more milk may be needed, depending on the flour you use.
- Into the second bowl, add 1/3 cup milk mixed with 1/4 teaspoon of vinegar (this helps the pink/purple color to stay vibrant) and gently mix together just until combined. You may need an extra splash of milk, but the berry puree adds moisture, so I find you don’t need as much milk as the bowl with plain pancakes. The third bowl will need even less milk than the second. Start with 1/4 cup mixed with 1/4 teaspoon vinegar, adding more milk a little at a time, until you have a thick, yet pourable batter. You want each bowl of batter to be about the same consistency. If you want your colors darker, you can add a bit more puree. Just keep in mind, the more you add, the more dense the pancakes may be.
- Heat a non-stick griddle or pan on the stove over medium heat and add a bit of butter or coconut oil to melt. Once melted, pour batter by 1/4 cupfuls onto the hot griddle. Flip when bubbles begin to appear on the surface of the pancake. Repeat with remaining batter.
- To serve, stack pancakes by color and top with fresh berries and maple syrup or powdered sugar.
- Category: Breakfast, Dairy-Free, Gluten-Free
You may also enjoy these similar recipes:
Fluffy Gluten-Free Pancakes
Lemon Poppy Seed Pancakes with Blueberry Sauce
Chocolate Zucchini Pancakes
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