Fluffy Carrot Pancakes (with Yogurt!)

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.

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.

1. Grate carrots and soak in very hot water. This helps them soften so when you bite into a cooked pancake, they aren’t crunchy.
2. Drain the carrots well, pat dry, and add to a bowl.
3. Stir in the rest of the wet ingredients.
4. Stir in the dry ingredients to gently combine.
5. Cook spoonfuls of batter on a pan, flipping when you see bubbles start to form around the edges.
6. 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.

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Please comment below with feedback on the recipe if you try it out, I’d love to hear from you!

This post was first published March 2018.