Fluffy Carrot Pancakes (with Yogurt!)

4.98 from 45 votes

Fluffy Carrot Pancakes (with Yogurt!)

These hearty Carrot Pancakes pack nice natural sweetness from the carrots and applesauce. This can be a thicker pancake batter, so know that you can thin it slightly, if desired, by adding a few tablespoons of milk.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: Serves 4-6

Calories: 201kcal

Author: Amy Palanjian

Equipment

Measuring Cups
Mixing Bowl
Green Pan Non-Stick Pan

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

US Customary - Metric

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 1/3-1/2 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