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 since they taste like carrot cake!
These pancakes are one of our favorite ways to have a veggie for breakfast. They remind me of carrot cake muffins, they have a nice mix of nutrients, and are 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.
We often have these in the spring and I sometimes make a batch to have ready and waiting to reheat from the freezer.
(You may also like my Yogurt Pancakes, Carrot Cake Pancakes, Vegetable Pancakes and Cornmeal Pancakes recipes.)
Table of Contents
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Ingredients You Need
You’ll need the following ingredients to make this Carrot Pancake 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.
Featured Review ⭐️⭐️⭐️⭐️⭐️
“I used vanilla Greek yogurt instead of plain. My whole family loved the recipe flavor and texture. It was a nice change of pace from our traditional gf pancakes.” —Alisa
Step-by-Step Instructions
Here’s a look at how to make this Carrot Pancakes recipe so you know what to expect. Scroll down to the end of the post for the full information, including the amounts and timing.
Step 1. Grate carrots and soak in very hot water to help them soften (so they are tender when you bite into a cooked pancake).
Step 2. Add the carrots, drained and patted dry, to a bowl with the rest of the wet ingredients.
Step 3. Stir in the dry ingredients to gently combine.
Step 4. Cook spoonfuls of batter on a pan, flipping when you see bubbles start to form around the edges.
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.
Carrot Pancake FAQs
Yes, you can bake this batter in the oven to make one big rectangular pancake. The cooking time and temp is in the NOTES at the end of the recipe for you!
I love to keep extra pancakes in the freezer for toddler 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.
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.
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.
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.
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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