These fluffy Carrot Pancakes with yogurt are high in protein and are a nice source of both a veggie and fruit. They are also special enough for a holiday breakfast or brunch because they are super fluffy and taste a little like carrot cake!
Carrot Pancakes
These pancakes are a favorite way to have a veggie for breakfast. They sort of remind me of carrot cake, flavor-wise, just without the frosting of course. They’re packed with a nice mix of nutrients and have a super fluffy texture from the inclusion of yogurt.
I love adding carrot to pancakes since they are very subtle both visually and in terms of flavor. My girls notice them for sure, but they never seem to mind—they love pancakes in all forms! We often have these in the spring and I sometimes make a batch to have ready and waiting to reheat from the freezer.
For best results, you’ll want to soak shredded carrots in very hot water to make sure that they are nice and soft and blend right into the finished pancakes.
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Ingredients You Need
You’ll need the following ingredients to make this recipe so you know what to have on hand.
- Buckwheat or whole wheat flour: You can use either of these flours. The buckwheat is a little more nutrient-dense and is gluten-free, though the two work similarly.
- Applesauce: This adds some sweetness. You can also use milk instead.
- Plain yogurt: This adds moisture and protein. You can also use milk instead.
- Eggs: Eggs help the batter bind together and the interior to be fluffy.
- Butter: I use unsalted butter that’s melted in the pancakes to add some moisture and richness.
- Pure vanilla extract: This adds lovely flavor to the pancakes batter.
- Baking powder: Baking powder is essential to ensuring that the pancakes rise while cooking and bake through properly.
- Cinnamon: I love to add cinnamon for flavor.
TIP: Buckwheat flour is nice in this recipe because it absorbs moisture like a sponge and results in a really nice texture. (Look for it in the flour aisle of your grocery store as it’s usually widely available.) To use whole wheat flour, see the Notes at the bottom of the recipe as you’ll just need to reduce the eggs to ensure the batter cooks through well.
Step-by-Step Instructions
Here’s a look at how to make this recipe so you know what to expect. Scroll down to the end of the post for the full information.
- Grate carrots and soak in very hot water. This helps them soften so when you bite into a cooked pancake, they aren’t crunchy.
- Drain the carrots well, pat dry, and add to a bowl.
- Stir in the rest of the wet ingredients.
- Stir in the dry ingredients to gently combine.
- Cook spoonfuls of batter on a pan, flipping when you see bubbles start to form around the edges.
- Flip over and continue to cook through. (See the Notes at the end of the recipe below for info on how to bake these as a Sheet Pan Pancake.)
TIP: Be sure to spread the batter thinly in the pan to ensure that they cook through. I love using my Green Pan nonstick skillet for this recipe.
Healthy Pancakes with Yogurt
The yogurt in this recipe adds moisture, but also protein and calcium. It’s a nice change from milk and eliminates the need for a large amount of butter or oil. If you have a dairy intolerance in the house simply replace the yogurt with additional applesauce.
(My full Yogurt Pancakes recipe is a great option, too.)
Freezer-Friendly Pancakes for Toddlers
I love to keep extra pancakes in the freezer for quick weekday breakfasts. (I sometimes even make a batch and a half to make this possible.) Simply let any leftovers cool fully, then store in a zip top freezer bag with as much air removed as possible.
Reheat them one at a time on a plate for about 30-60 seconds (flipping halfway through) in the microwave.
TIP: You can also spread nut or seed butter between two pancakes and serve like a sandwich.
How to Store
Let any leftovers cool fully, then store in the fridge for up to 5 days or in a zip top freezer bag with as much air removed as possible in the freeze for up to 3 months. I sometimes stack them with parchment paper between layers so they are easy to take out of the bag one at a time.
Reheat them one at a time on a plate for about 30-60 seconds (flipping halfway through) in the microwave.
Best Tips for Success
- Soften the carrots in hot water first to ensure they’re soft enough in the cooked pancakes. Drain well.
- Use buckwheat flour for a gluten-free option, or for pancakes that are high in fiber and protein. Or use whole wheat flour for similar results and reduce the eggs. See the Notes section at the end of the recipe for the info.
- Top with syrup, nut butter, or even additional applesauce.
- Egg-Free: Omit the eggs and add 1 tablespoon ground flaxseed and 1/3-½ cup milk. Be sure to spread the batter thinly to ensure it cooks through. Or use a store-bought egg replacer like the one from Bob’s Red Mill.
- Dairy-Free: Replace the yogurt with nondairy milk.
- Gluten-Free: Use buckwheat flour (it’s naturally GF).
- You can omit the applesauce and use milk instead.
Related Recipes
Breakfast
Fluffy Greek Yogurt Pancakes
Breakfast
Fluffy Applesauce Pancakes
Desserts
Favorite Carrot Cake Bars
Please comment below with feedback on the recipe if you try it out, I’d love to hear from you!
Fluffy Carrot Pancakes (with Yogurt!)
Ingredients
- 1 cup shredded carrot (from about 1 medium carrot)
- 3 eggs (lightly beaten)
- ½ cup applesauce (or milk)
- ½ cup plain yogurt
- 2 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 1 cup buckwheat flour or whole wheat flour (If using whole-wheat, reduce the eggs to 2)
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup raisins (optional)
- Butter or neutral oil (for greasing the pan)
- Maple syrup, nut butter, or yogurt to top as desired
Instructions
- Add the shredded carrot to a heat-safe bowl. Boil a kettle of water and pour over carrot. Let sit for 3-5 minutes. Drain carrots well and pat dry. (This softens them up nicely so they are soft in the finished pancakes.)
- Stir together the carrot, eggs, applesauce, yogurt, butter, and vanilla in a medium bowl.
- Add in the flour, baking powder, cinnamon, salt, and raisins, if using, and stir gently to combine.
- Heat a nonstick or cast iron pan or griddle over medium-heat. Add little butter, let melt, and swirl to cover pan.
- Cook batter, about ¼ cup at a time and spreading thinly, for about 2-3 minutes per side or until set around the edges and lightly browned.
- Add more butter and repeat to cook the rest of the pancakes.
- Serve warm with maple syrup, nut butter, or yogurt, depending on your preference.
Video
Notes
- Heat the oven to 200 F and keep the cooked pancakes warm on a baking sheet while you finish the batch, or serve them up as you go.
- Let any leftovers cool fully, then store in the fridge for up to 5 days or in a zip top freezer bag with as much air removed as possible in the freeze for up to 3 months. I sometimes stack them with parchment paper between layers so they are easy to take out of the bag one at a time. Reheat them one at a time on a plate for about 30-60 seconds (flipping halfway through) in the microwave.
- To bake as Sheet Pan Pancakes: Preheat the oven to 400 degrees F. Coat a quarter sheet pan with nonstick spray and spread the batter on top evenly to the edges. Bake for 10-12 minutes. Let cool slightly and cut into squares to serve.
- Soften the carrots in hot water first to ensure they’re soft enough in the cooked pancakes. Drain well. (I sometimes skip this step and the texture of the carrots is more noticeable.)
- To use whole wheat flour, reduce the eggs to 2.
- Use milk in place of applesauce if desired.
- Egg-Free: Omit the eggs and add 1 tablespoon ground flaxseed and 1/3-½ cup milk. Be sure to spread the batter thinly to ensure it cooks through.
- Dairy-Free: Replace the yogurt with nondairy milk.
- Gluten-Free: Use buckwheat flour (it’s naturally GF).
Nutrition
This post was first published March 2018.
So easy to stir together and bake as a sheet pan pancake, and my whole family likes them — except my 8-month-old, who LOVES them. Like she ate more than I did. My preschooler is calling them “sheep pancakes” now too, because she couldn’t figure out why I was calling them that…nope, sweetie, SHEET pan, but now the name stuck and I love it.
I didn’t soak the carrots, but shredded then on the fine size on my box grater so they were already soft. I did add two tablespoons of brown sugar to the batter, but then we’re enjoying them without syrup or anything, just on their own. Such a great easy breakfast to have on hand for the week! Thank you!!!
Hi! To make egg free, do you recommend adding 1/3-1/2 cup of milk in addition to the 1/2 listed in the ingredients, or 1/3-1/2 total? Thanks so much, your recipes are a life saver! 🙂
In addition to the amount listed (so you replace the volume of liquid lost by omitting the eggs)
I’m not sure why mine didn’t turn out as fluffy, they were pretty flat and moist. Maybe too much carrot? My one year old still loved them though! So it’s a win!
Huge hit with the toddler and a great way to get in the veggies. I made this as a sheet pan pancake as the notes say, which worked great.
I just made these with a mix of blue corn, whole wheat, and oat flours, and they came out great! Very tasty.
I was hesitant to make these because my 1-year-old did not eat the blueberry pancakes I made for him yesterday, nor banana oat pancakes I’ve made before as well. However, he absolutely loved these carrot pancakes! I used regular flour and milk. Thank you so much for this awesome recipe, I actually really enjoyed eating them too. Will definitely be making these again!
I’m so glad!
This is a phenomenal recipe! No leftovers, even my toddler cleaned his plate. We’ll definitely have a triple batch for freezing next time.
I used whole wheat flour and two eggs. I didn’t have plain yogurt so I subbed plain greek yogurt, but I didn’t press the carrots when I strained them to make up for the loss of moisture. It was perfect, if a little complicated to explain :). Thank you for such a delightful recipe!
Picky toddler loved the sheet pan version when I used cookie cutters to cut out shapes. I have used buckwheat flour with hulls and King Arthur’s Gluten Free 1:1 mix and they both work wonderfully!
Just… no.
We tried it and it just tasted like crunchy carrots.
Oh no! Did you not soak the carrots first?
Yes, for longer than recommended even.
Just excellent – I used milk instead of applesauce and Coconut oil instead of butter and they turned out perfectly. Sneaky veg treat!
These made amazing waffles with an extra 2 tbs of oil added!
Can you do the sheet pan method if you use buckwheat flour?
Yes, just check for doneness at the 10 minute mark.
Made these this morning and my picky eaters LOVED them! I used a sheet pan and it’s a game changer when cooking for 4 kids! Will be trying the apple version next! Thank you! 🙏
I’m so glad!
I’m so glad I decided to try this recipe this morning! All of my kiddos, and myself & husband-7, 5, 3, 2 LOVED it!!!!! I ended up using the good processor for the carrots, still softened it with boiling water, drained and pressed dry with paper towels. I was afraid my 7 yo would see the shredded carrots and not eat it haha. These are amazing! Just the right sweetness/ I did add 1/3 c raisins as Amy suggested.
Amy- you’re amazing- I LOVE your recipes!! Thank you so much!!!
YAY..my toddler finally ate carrots…she kept asking for more. thanks Amy! 🙂
Hi Amy!
We made them this morning and they tasted delicious!
I am just a bit worried that they might have been underbaked?
They stayed quite moist in the middle although the outside was already nice golden brown.
Is the consistency more like a banana pancake? That how ours turned out moisture wise.
Thanks!
Hi-
They are fairly moist. Maybe try to spread them a little more thinly next time?
I steamed half a bag of baby carrots and one chopped apple, then put it in the food processor for a bit. I used half AP flour and half whole wheat. Almost 11-month-old enjoyed them, and so did I (plain and with a little maple syrup ha). Would make again!
This is going to sound dramatic but I am in tears as my ridiculously picky toddler is scarfing down his fourth pancake. THANK YOU for this and I am so excited to try more recipes. I am just shocked he is loving something that doesn’t have sugar and actually contains carrots. Wow! My husband and I tried these too and they are like the best pancakes we have ever had haha!
I’m so glad to hear that!
I used the whole wheat flour and Almond Milk in place of applesauce. I also added a mashed banana and it was wonderful!!!! Thank you so much for this recipe!
Can you use almond flour instead of buckwheat?
It doesn’t absorb liquid the same way and they would likely be way too moist. You might be able to do some almond flour in the mix (or some with coconut flour since they’d balance each other a bit) but straight almond flour won’t work well here.
Can these be made on a sheet pan also?
Thanks!
I haven’t tried these that way but I bet it would work.
These are delicious! I made a cream cheese maple syrup topping and they taste just like a healthier carrot cake. Thank you for posting
Hello, thank you forma sharing the recipe, we loved it.
What pan do you use for pancakes?
Thanks
Greenpan is a nice nonstick option!
Can I use vanilla yogurt instead?
Sure!
Do you think Greek yogurt would work?
I think so!
Kids loved them (3 year old and 10 month old) so did my husband and i
Can you freeze these once made?
Yes, you can freeze them in a zip top freezer bag for up to 3 months. Glad everyone enjoyed them!
Can you use regular flour? Matchstick carrots?
Thanks!
I think matchstick carrots would be too thick in the mix. Regular flour should work though you may want to reduce the applesauce a little to ensure they cook through nicely.
I just made this for dinner. I had carrots that I had grated and looked for recipes Just my husband and I. We both liked these pancakes and would make them again.
I’m so glad to hear that!
Can I use coconut flour or oats?
Neither would work exactly the same if you did a direct substitution but gluten-free flour blend usually will work.
Can I make the batter the night before?
Yes, you may need to stir in a little milk if it thickens up as it sits would be the only thing.
I have some baby carrots to use up but they are quite difficult to grate as they are so small. Could I boil or steam and then smash into small pieces instead?
You could try grating them in a food processor if you have them! Or yes, I would think that steaming and smashing them could work fine too.
Could I use all purpose flour if I don’t have buckwheat or whole wheat?
You can but you may want to reduce the applesauce a bit to make sure the batter isn’t too wet/that they cook through in the middle.
I have yet to try it but I wanted to say thanks for adding so many alternatives. My toddler is allergic to dairy and eggs, I almost closed the page when I saw the ingredients but I’m so glad I read further. Thank you! I look forward to trying this one
These are a huge hit in our house! My toddler devours them, but was fighting with me, my husband, and her nanny to see who was going to finish them. Everyone loved them! Grating the carrot was a little more labor intensive than I realized so next time I’d likely prepare that in advance.
Hi , do you have any suggestions for an alternative for applesauce in this recipe?
Thanks so much! Thanya
Hi! I haven’t tried anything else but mashed banana would likely work!
Have you ever tried these as a muffin? If not, any idea to adapt it?
I haven’t tried these as a muffin so I’m not sure if it would work. I do have this carrot cupcake recipe that you could serve as a muffin if you reduce the sugar to 1/4 cup. Let me know if I can help in any other way!
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