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Moist and fluffy Carrot Pancakes that taste just like carrot cake! Shredded carrots give this classic breakfast a healthy twist, while warm spices make it extra cozy. Dress up the pancakes with yogurt or maple syrup for a fun breakfast the whole family will love!
What better way to use up that big bag of carrots in your fridge than with these fluffy Carrot Pancakes? Just like my carrot hummus and carrot cake smoothie, I’m using carrots to put a fun and healthy twist on another classic recipe. Best of all, the pancakes taste like carrot cake!
A stack of these carrot cake pancakes at breakfast or brunch is sure to get both the kids and adults excited. I made the batter with shredded carrots, yogurt, and whole wheat flour to sneak in a few more nutrients, but they’re every bit as sweet and enjoyable as classic pancakes.
Simply mix the everyday ingredients together in a bowl, cook the pancakes on a griddle, and enjoy! I personally love them with a dollop of yogurt or maple syrup on top, but feel free to go wild with extras, like chopped nuts, coconut flakes, or caramel sauce.
Recipe features
Ingredients
Carrots – Just like in carrot cake recipes, the carrots are shredded and folded into the pancake batter for a subtle sweetness and orange color. Best of all, you (and the kids) won’t even notice you’re eating vegetables.
Flour – I used whole wheat flour but a 50/50 blend of all-purpose flour and whole wheat flour will work just as well.
Spices – Just like my carrot cake muffins, these delicious pancakes get their cozy flavors from a blend of cinnamon, nutmeg, and ground ginger.
Yogurt – Regular plain yogurt makes these pancakes extra moist and tangy. If you want more protein, feel free to use Greek yogurt or cottage cheese instead. Are you all out of yogurt? Try using unsweetened applesauce or half of a mashed banana instead.
Instructions
Step 1 – Mix the dry ingredients. Whisk the flour, brown sugar, baking powder, cinnamon, salt, nutmeg, and ground ginger in a medium bowl.
Step 2 – Mix the wet ingredients. In a separate large bowl, mix the eggs, milk, yogurt, butter, and vanilla together.
Step 3 – Finish the batter. Gently stir the dry ingredients into the wet mixture until just combined. Fold in the shredded carrots.
Step 4 – Cook the pancakes. Add a scoop of carrot pancake batter to a preheated griddle or skillet and cook until bubbles form on top. Flip and cook on the other side for 1 minute. Repeat until you run out of batter, then enjoy!
Tips and FAQs
- Don’t overmix the pancake batter or else you’ll end up with dense pancakes. Some lumps in the batter are okay!
- Rest the batter for at least 5 or 10 minutes after adding the carrots. This helps the gluten relax, yielding fluffier, lighter pancakes.
- To keep the cooked pancakes warm, place them on a baking sheet covered with aluminum foil in a 200ºF oven until it’s time to serve.
- Serve the pancakes with a pat of butter, a dollop of yogurt, and/or a drizzle of maple syrup or caramel sauce on top!
Tip
To help the shredded carrots soften, soak them in a bowl of very hot water ahead of time. Pat them dry on a clean kitchen towel before folding them into the batter.
Variations
- Gluten-free – I haven’t tested it but a quality all-purpose gluten-free flour should work as a substitute for the whole wheat flour.
- Dairy-free – Use any non-dairy milk you like, use dairy-free butter or a neutral-tasting oil, and substitute plain dairy-free yogurt for the regular yogurt.
- Egg-free – It hasn’t been tested, but if you want to make eggless carrot pancakes, try substituting the eggs for two flax eggs instead (2 tablespoons of flaxseed meal mixed with 5 tablespoons of water).
- Mix-in ideas – Fold shredded coconut, chopped nuts (like pecans or walnuts), diced apples, raisins, or diced pineapple into the batter along with the carrots.
Can I make carrot waffles instead?
Yes, absolutely. The only change you’ll need to make to the recipe is cooking the carrot cake waffles in a preheated waffle iron instead of on a griddle.
Can I make the pancake batter ahead of time?
While it hasn’t been tested, you should be okay to make the carrot cake pancake batter the night before cooking the pancakes. Keep it in a covered bowl or container in the fridge overnight, then cook the next morning.
Storage
Refrigerator: Once the pancakes are cooled to room temperature, transfer them to an airtight container or ziplock bag. Store them in the refrigerator for up to 5 days.
Freezer: Wrap the pancakes individually in plastic and keep them in a large, freezer-safe bag or container. Freeze for up to 1 month.
More pancake recipes
If you made this recipe for carrot cake pancakes, be sure to leave a comment and star rating below. Thanks!
Carrot Pancakes
Moist and fluffy Carrot Pancakes that taste just like carrot cake! Shredded carrots give this classic breakfast a healthy twist, while warm spices make it extra cozy. Dress up the pancakes with yogurt or maple syrup for a fun breakfast the whole family will love!
Servings: pancakes
Instructions
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If you haven’t already, grate the carrot so it’s ready to go, then heat a griddle or large nonstick skillet over medium-low heat and spray with nonstick spray.
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Add the flour, brown sugar, baking powder, cinnamon, salt, nutmeg, and ground ginger to a medium bowl and whisk to combine.
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In a large bowl, mix eggs, milk, yogurt, butter, and vanilla together and mix until combined. Pour the dry ingredients into the wet and gently stir, then fold in the carrots.
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Using a ¼ cup, scoop batter and add to the griddle. Cook for 2-3 minutes on the first side until you start to see bubbles forming on the top and then flip. Cook for an additional minute and then transfer finished pancakes to a plate. Continue this process until the batter is gone.
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Serve warm with butter and maple syrup on top. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 134kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 274mg | Potassium: 110mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2521IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg
