Carrot Pancake
Start your morning with a delicious twist on a classic breakfast favorite—Carrot Pancakes! These fluffy, golden pancakes combine the natural sweetness of grated carrots with warm, aromatic spices like cinnamon and nutmeg, creating a flavor profile that’s both cozy and unique. Made with simple pantry staples and a hint of vanilla, this recipe is perfect for adding a wholesome and creative touch to your brunch table. Whether you drizzle them with maple syrup or top them with yogurt and fresh fruit, these carrot pancakes strike the perfect balance between indulgence and nutrition, making them an irresistible treat the whole family will love. Ready in just 35 minutes, they’re an easy and satisfying way to elevate your breakfast game!
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Recipe Information
Ingredients
- 1.5 cups Carrots (grated)
- 1.25 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 2 large Eggs
- 1 cup Milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Maple syrup (optional, for batter and serving)
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoon Cooking oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
In a separate medium bowl, beat the eggs and then whisk in the milk, vanilla extract, and melted butter until well combined.
Gradually add the wet ingredients into the bowl with the dry ingredients, stirring until just combined. Be careful not to overmix—you want the batter to remain light and fluffy.
Gently fold the grated carrots into the batter. If desired, stir in 2 tablespoons of maple syrup for a hint of sweetness.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly, if needed.
Cook the pancakes for 2-3 minutes or until bubbles form on the surface and the edges begin to set. Flip carefully and cook for another 2-3 minutes, until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve the pancakes warm, optionally drizzled with maple syrup, or topped with a dollop of yogurt and fresh fruit for extra flavor.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 486 mg | 21% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 9.6 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 315 mg | 7% | |
*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.
