Carrot Breakfast Pancakes
Start your morning with a wholesome twist by making these irresistible Carrot Breakfast Pancakes! Bursting with warmth and flavor from cinnamon, nutmeg, and freshly grated carrots, these pancakes are the perfect blend of nutrition and indulgence. The recipe features simple pantry staples like all-purpose flour and baking powder, combined with creamy milk, vanilla, and a hint of sweetness from granulated sugar. Each fluffy pancake is packed with grated carrots for a natural sweetness and a boost of nutrients, making them a delightful and kid-friendly way to sneak in some veggies. Ready in just 25 minutes, these pancakes are best served warm, topped with maple syrup, a dollop of yogurt, or a sprinkle of nuts for a hearty and delicious breakfast treat. Perfect for busy mornings or weekend indulgence, this recipe brings comfort and nutrition to your plate in every bite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 0.75 cup Milk (dairy or plant-based)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 0.75 cup Carrots (grated)
- 2 tablespoons Neutral oil or butter
Instructions
In a medium mixing bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, salt, and granulated sugar.
In a separate bowl, whisk together the milk, egg, vanilla extract, and melted butter until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the grated carrots until evenly incorporated into the batter.
Heat a large non-stick skillet or griddle over medium heat and lightly grease it with a thin layer of oil or butter.
For each pancake, pour approximately 1/4 cup of batter onto the skillet. Use a spoon to gently spread the batter into a round shape if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Flip and cook for an additional 1-2 minutes, or until golden brown on both sides and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with butter, maple syrup, yogurt, or your favorite toppings.
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1587 mg | 69% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 43.8 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 366 mg | 28% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
