Description

Start your day with a deliciously unique twist on breakfast: Carrot Cake Pancakes! These fluffy pancakes blend the warm, comforting flavors of traditional carrot cake into an easy and quick morning meal. Perfect for brunch gatherings or even as a fun surprise in kids’ lunch boxes, these pancakes are topped with creamy maple yogurt and crunchy toasted pecans, making them not only tasty but also nutritious. With the goodness of carrots and the sweetness of pineapple, every bite is a delightful experience that combines health and flavor. Get ready to impress your family and friends with this wholesome pancake recipe that everyone will love!

Ingredients

Scale

2 cups white whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon ginger
2 eggs
½ cup plain Greek yogurt
1 ¼ cups milk
2 tablespoons pure maple syrup or honey
1 teaspoon vanilla extract
1 to 1½ cups shredded carrots (2–3 medium carrots)
1 cup crushed pineapple (drained well)

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Instructions

In a large bowl, whisk together all dry ingredients: flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
In another bowl, combine eggs, Greek yogurt, milk, maple syrup or honey, and vanilla extract. Mix until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined; fold in the shredded carrots and crushed pineapple.
Preheat a griddle or skillet over medium heat and lightly coat with cooking spray.
Pour scant ¼ cup of batter onto the heated surface. Cook until bubbles form on top (about 2–3 minutes), then flip carefully and cook until golden brown (another 2 minutes).
For the topping, whisk together remaining Greek yogurt with maple syrup in a small bowl.
Serve warm with maple yogurt and sprinkle with toasted pecans.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 5g
Sodium: 180mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg