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.
(You may also like my 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 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.
Spectacular. These came out fluffy and the sweetness was perfect with the addition of raisins (sultanas). I used white whole wheat flour, but didn’t see the note about reducing the egg. I used all 3 eggs without any issues 🙂 Great consistency. I did soak my carrots in hot water, but probably didn’t need to because I grated them very small. We enjoyed ours with a drizzle of unsweetened peanut butter and a side of unsweetened apple sauce.
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.