Prepare the dry ingredients: In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, granulated sugar, and a pinch of salt. Whisk until well blended.

Mix the wet ingredients: In a separate bowl, whisk together the egg, buttermilk, vanilla extract, and melted butter until smooth and slightly frothy.

Combine the mixtures: Pour the wet ingredients into the dry mixture and stir gently. Fold in beetroot powder to achieve desired hue.

Prepare the cooking surface: Preheat a skillet over low to medium heat and lightly grease with butter or oil.

Cook the pancakes: Use a 1/4 cup measuring cup to pour batter onto the skillet. Cook until small bubbles form, about 1-2 minutes.

Flip and finish cooking: Carefully flip pancakes and cook for an additional 1-2 minutes until just browned.

Serve and enjoy: Stack pancakes on a plate, dust with powdered sugar, and top with fresh fruit or syrup.