Wrap beets in foil and bake 400 degrees F for 1 1/2 hours. Let cool.
Unwrap the cooked beets, and peel. The skin should slide right off. Slice into large pieces.
Put the slices in a food processor or blender with 1 1/2 cups milk puree until smooth.
In a large bowl combine, flour, baking powder, baking soda, and salt. Add beet mixture, maple syrup and melted butter and gently stir until combined.
Spray, or use a small amount of oil to grease a griddle or pan.
Pour a small amount of batter onto the hot griddle. The small pancakes tend to turn less brown and keep the pretty pink color.
Cook until golden on both sides.
Serve with fresh fruit and syrup on top.