Carrot Cake Pancakes
Indulge in the delightful flavors of Carrot Cake Pancakes, a scrumptious twist on a classic breakfast staple. These fluffy pancakes blend the sweetness of shredded carrots with warm spices, creating a dish that’s not only delicious but also nutritious. Topped with creamy maple yogurt and crunchy toasted nuts, they make for a satisfying meal that can brighten any morning or serve as a fun lunchbox treat. Quick to prepare and kid-friendly, these pancakes will become a favorite for both adults and children alike. Whether you enjoy them drizzled with maple syrup or adorned with fresh fruit, Carrot Cake Pancakes are sure to impress!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 8 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 cup shredded carrots
- 2 eggs
- ½ cup plain Greek yogurt
- 1 ¼ cups milk
- 1 tablespoon pure maple syrup
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices until well combined.
- In another bowl, mix the eggs, Greek yogurt, milk, and maple syrup until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in shredded carrots carefully.
- Preheat a skillet over medium heat and lightly grease it. Pour scant ¼ cup of batter onto the skillet and cook until bubbles form on the surface (about 2-3 minutes).
- Flip pancakes and cook for an additional 2 minutes or until golden brown.
- Serve warm topped with maple yogurt and toasted nuts.
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 5g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://allmomrecipes.com/2025/10/14/carrot-cake-pancakes/