These simple pancakes are packed with flavor from warm brown sugar and fresh carrots. It tastes like carrot cake - but it's healthy enough to eat for breakfast!
Looking for a fun way to add some veggies (and a little fun!) to your morning routine? These Carrot Pancakes deliver all the comfort of traditional pancakes, but with a healthy dose of carrots and a flavor reminiscent of carrot cake!
Tender, lightly sweet, and perfect for family breakfasts or weekend brunches, they're an easy way to sneak in some extra veggies. And no one will be the wiser. 😉
With just a handful of simple ingredients and a few minutes at the skillet, you'll have a stack of golden pancakes that are delightfully different - and irresistibly delicious.
Helpful Tips
Use a blender for the batter. While I often just whisk up my pancake batter in a mixing bowl, I do recommend breaking out the blender for this one. The reason? The carrots! The texture is much better blended, although it's ok to leave it a little chunkier than normal.
Keep pancakes warm. I like to place the cooked pancakes onto a baking sheet in a 200°F oven while I'm working, so they stay warm while I finish the rest of the batch.
Make an Easter spread! This recipe is especially popular for Easter brunch. If that's your plan, be sure to check out all my Easter recipes and my favorite brunch ideas too.
Variations
- Add warm spices. Stir in a pinch of cinnamon, nutmeg, or pumpkin pie spice for an extra cozy, Fall inspired flavor.
- Swap the carrots. This can be used as a base recipe for many flavors of pancakes. The carrots can be substituted for a wide variety of fruits or veggies, including pumpkin puree, apples or applesauce, or bananas.
- Fold in chopped nuts. Walnuts or pecans add a little crunch and pair perfectly with the sweet carrot base.
- Make them sweeter. Add a tablespoon of maple syrup or a splash of vanilla extract to the batter for a slightly sweeter pancake.
- Add raisins or shredded coconut. For a classic carrot-cake twist, fold in a small handful of raisins or unsweetened shredded coconut.
- Top with cream cheese glaze. Drizzle with a simple cream cheese glaze or a dollop of cream cheese frosting for a dessert-style breakfast.
More Pancake Recipes
If you love these Carrot Pancakes, be sure to check out these other delicious ideas:
- Pancakes and Sausage on a Stick
- Eggnog Pancakes
- Make Ahead Pancake Mix
- Funfetti Pancakes
- Strawberry Cheesecake Pancakes
Recipe
Easy Carrot Pancakes
Equipment
Ingredients
For the pancake batter:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- ¾ cup milk
- ¾ cup carrots grated or shredded
- 2 tablespoons vegetable oil
For topping:
- extra grated carrots
- maple syrup
Instructions
- Combine all ingredients in a blender, and pulse until well combined.
- Pre-heat skillet over medium heat. Pour pancake batter onto skillet in ⅓ cup scoops. Cook for 1-2 minutes on each side, or until cooked through. Repeat until all pancakes are made.
- Serve with syrup and enjoy!
Nutrition
Nutrition details are an estimate, per serving.
My Recent Favorite Books says
I love pancakes! Thanks for the recipe!
Stopping by from Treasure Box Tuesday!
Katherines Corner says
thank you for sharing at the Thursday Favorite Things blog hop. I may have to give these a try when our carrots are ready ( in the garden) xo
Brandi Clevinger says
At first, I rejected this idea of carrot pancakes, but then I thought of how often I put grated carrots in my foods. Spaghetti sauce, meatloaf, etc. Haha The picture sells the idea though! I'm going to try it!
Mindy says
I've made the banana version twice, since I keep remembering this recipe when I have bananas to use up. The last time I made them with some cinnamon, vanilla, and peanut butter chips - YUMMMMM! I look forward to trying other versions as well.
Jessica McCoy says
That sounds amazing! Love the additions.