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5 from 2 votes

Carrot Cake Pancakes

With the flavor of carrot cake and a super simple method, these nutritious and delicious Carrot Cake Pancakes are a yummy breakfast to share with the kids.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 260kcal
Author: Amy Palanjian

Equipment

Ingredients

  • 1 cup grated carrot
  • ½ cup plain whole-milk yogurt
  • ½ cup milk
  • 2 eggs
  • 2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon salt
  • ½ cup golden raisins and/or chopped walnuts (optional)
US Customary - Metric

Instructions

  • Add the grated carrots to a medium bowl and top with boiling water. Let sit for 5 minutes to soften, then drain and pat dry.
  • Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine Into a smooth mixture.
  • Add the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk gently to combine.
  • Stir in the carrots, raisins, and walnuts, if using.
  • Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
  • Spoon out about 1/4 cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
  • Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200 degree F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter to the skillet as needed to keep the pancakes from sticking.
  • Serve warm with applesauce, cream cheese, maple syrup, and/or nut or seed butter as you like.

Notes

  • Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
  • To make for a baby, omit the sugar and cut large raisins in half.
  • Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
  • Use any other diced fruit you like in pancakes.
  • Gluten-free: Use 1:1 style of all-purpose gluten-free flour or buckwheat flour and an extra splash of milk.
  • Dairy-free: Use nondairy yogurt and nondairy milk.

Nutrition

Calories: 260kcal | Carbohydrates: 34g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 438mg | Potassium: 265mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5721IU | Vitamin C: 2mg | Calcium: 227mg | Iron: 2mg