Beet Pancakes with Yogurt Dill Sauce Recipe

Name: Beet Pancakes with Yogurt Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces greek yogurt plain and nonfat; 2 tablespoons dill weed freshly chopped; 2 tablespoons lemon juice; 1 clove garlic small size, chopped; 1/2 teaspoon salt or to taste; 1/4 teaspoon black pepper freshly ground; 1 pound beets 3 medium, trimmed and scrubbed; 6 ounces carrots 2 medium or 1 large; 2 teaspoons garlic minced, about 2 cloves; 1/4 teaspoon salt or to taste; 1 large eggs; 2 large egg whites beaten with egg

Servings: persons

6 ounces greek yogurt plain and nonfat
2 tablespoons dill weed freshly chopped
2 tablespoons lemon juice
1 clove garlic small size, chopped
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper freshly ground
1 pound beets 3 medium, trimmed and scrubbed
6 ounces carrots 2 medium or 1 large
2 teaspoons garlic minced, about 2 cloves
1/4 teaspoon salt or to taste
1 large eggs
2 large egg whites beaten with egg

1
For the Yogurt Dill Sauce:
2
Whisk together yogurt, dill, lemon juice, garlic, salt, and pepper in small bowl.
3
Refrigerate until ready to use, up to 2 days.
4
For the Beets and Carrot Pancakes:
5
Preheat oven to 250F.
6
Coat baking sheet with cooking spray, and set aside.
7
Shred beets and carrots in food processor fitted with grating blade, or with box grater.
8
Place beet carrot mixture in larger bowl, and toss with garlic and salt.
9
Add egg and egg whites, and mix well.
10
Lightly spray large nonstick skillet with cooking spray, or use 1 teaspoon oil and spread it evenly.
11
Heat pan over medium high heat.
12
Drop 1/4 cup beet carrot mixture into skillet, and flatten slightly to form 3-inch diameter pancakes.
13
Repeat, forming 3 other pancakes in pan.
14
Coo 4 minutes, or until undersides are golden brown.
15
Flip pancakes, and cook 3 minutes more.
16
Oil pan again with cooking spray or oil.
17
Repeat same steps above with remaining batter.
18
Keep cooked pancakes warm in oven.
19
Drizzle with yogurt dill sauce.
20
Serve.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces greek yogurt plain and nonfat, 2 tablespoons dill weed freshly chopped, 2 tablespoons lemon juice, 1 clove garlic small size, chopped, and more.

Yes, Beet Pancakes with Yogurt Dill Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beet Pancakes with Yogurt Dill Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions