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These carrot cake pancakes are moist and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top.

Carrot cake pancakes
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Looking for tasty pancakes that won’t leave you with a sugar crash? Try these Carrot Cake Pancakes! Most carrot cake pancakes make you feel like you just ate dessert. But these are perfect: sweet enough with a healthy spin! They’re lightly sweetened with maple syrup, tender and moist from the carrots, and perfectly spiced with cinnamon, ginger and nutmeg. Even better, top them with maple Greek yogurt and the sweet tang is magic. It’s like eating a piece of carrot cake…that’s suitable for breakfast.

What’s in these carrot cake pancakes?

These carrot cake pancakes are full of ingredients that were already in Alex and my pantry and fridge: we didn’t have to make a special trip to make them! We hope the same will be true for you, assuming you stock carrots, Greek yogurt, and maple syrup like we do. This recipe is a spin on our Greek Yogurt Pancakes recipe: the perfect spring breakfast or Easter brunch (we created these for our son Larson for Easter!). Here’s what you’ll need:

  • Flour: you can use 100% all purpose, or a mix of all purpose and whole wheat or oat flour
  • Spices: you’ll use cinnamon, ginger, and nutmeg for that carrot cake vibe
  • Greek yogurt: we like using yogurt in our pancakes to make them perfectly moist
  • Maple syrup: for a subtle sweetness: no refined sugar!
  • Milk, egg, baking powder, and oil: to round out the standard pancake ingredients
  • Carrots: finely grated with a shredder — this is what takes the most time!
Carrot cake pancakes

Maple Greek yogurt: a healthy spin on cream cheese frosting!

The maple Greek yogurt topping is what puts these carrot cake pancakes over the top! For a healthy breakfast spin, we used Greek yogurt to create a sort of cream cheese frosting! The tang of the yogurt is exactly what you need to accessorize the spice of the pancakes. Here’s what you’ll do:

  • Let the Greek yogurt sit in a strainer to thicken while you make the pancakes. This gets it to more of a cream cheese consistency. You can skip this step if you’d like, but the topping will be a little more runny, because you’ll be adding…
  • Add maple syrup & vanilla. Once the Greek yogurt is thickened a little, add the maple syrup and vanilla. Taste, and you’ve got instant healthy cream cheese “frosting”!

Flour types to use in carrot cake pancakes

Alex and I love pancakes that are a little heartier than the typical all purpose flour pancake. We like to use a 50/50 ratio of all purpose flour with oat flour or whole wheat flour (like our sour cream pancakes). The oat flour in particular makes it heartier and more filling than a traditional pancake would be. It also gives you the nutrients of oats, like fiber and vitamins. (Want a 100% oat pancake? Head to Banana Oatmeal Pancakes.)

Either way, the mix of flours also adds complexity in flavor and helps the texture a bit. But if all you have is all purpose flour, that’s ok too! It’s a customizable recipe and works with what you have on hand.

Carrot cake pancakes

How to make oat flour

Did you know you can make your own oat flour? If you’ve got rolled oats, you can make oat flour at home! Simply whiz rolled oats in a blender or food processor until they are ground as fine as possible, taking on the consistency of flour. Alex and I do this all the time. Go to our Oat Flour Recipes for more.

More carrot cake recipes!

Are you a carrot cake flavor fan? Here are a few more recipes that play on the magic of carrot cake:

Carrot cake pancakes

This carrot cake pancakes recipe is…

Vegetarian. For gluten-free, use 50% oat flour and 50% 1-for-1 gluten-free flour. For vegan, use a flax egg and a non-dairy milk.

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Carrot cake pancakes

Carrot Cake Pancakes


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4.5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 9 to 12 medium to large pancakes 1x

Description

These carrot cake pancakes are moist and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top.


Ingredients

Scale
  • ½ cup all purpose flour
  • ½ cup whole wheat or oat flour (or more all purpose flour)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon kosher salt
  • 1 large egg
  • ¾ cup milk
  • ½ cup full fat Greek yogurt
  • 1 tablespoon maple syrup
  • 2 tablespoons neutral oil
  • 1 ¼ cups finely shredded carrots (about 5 large carrots)
  • Maple yogurt topping*: 1 cup Greek yogurt, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract

Instructions

  1. Optional: If making the maple yogurt topping: place 1 cup Greek yogurt in a fine mesh strainer over a bowl and let it drain while making the pancakes (this makes it thicker, getting it to a cream cheese consistency).
  2. In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking powder, cinnamon, ginger, nutmeg and kosher salt.
  3. In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, maple syrup, and oil. Then whisk in the grated carrot.
  4. Add the dry ingredients and stir until combined. Stir in a few tablespoons of milk to get it to a thick but pour-able consistency (the consistency of each yogurt brand varies).
  5. Lightly butter a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. If the batter has gotten thicker after sitting, add a splash of milk (don’t add too much or the pancakes will get too flat). Use a ¼ cup measuring cup to pour the batter into small circles; if necessary, use the bottom to flatten out the shape if necessary (the carrots can make it harder to spread). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Repeat with the remaining batter.
  6. If making the maple yogurt topping, mix together the thickened Greek yogurt, maple syrup and vanilla extract. Serve the pancakes topped with maple yogurt and a drizzle of maple syrup. (If you’d like, add chopped pecans.)

Notes

*The maple yogurt topping is reminiscent of cream cheese toppings but a little less rich. The tang with the carrot cake pancake is totally worth making!

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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6 Comments

  1. Valerie VanBergeijk says:

    Delicious, but….We thought these needed more spice. Next time I will double the cinnamon, nutmeg, ginger and even the salt. The yogurt was a bit too tangy for our tastes. We used homemade Greek yogurt.






  2. Anni Watkins says:

    A picture of “finely grated carrot” would be useful. So we can gauge how fine you think finely grated is!

    1. Sonja Overhiser says:

      The exact size doesn’t matter too much here! You can use the fine grate holes on your grater.

  3. Terrie Mandley says:

    Loved these! My hubby loves carrot cake and he loves pancakes. We thought we were at a B&B for Easter brunch! I happened to have Bourbon Vanilla Extract and I used it in place of plain Vanilla. Nice flavor! Oh, and I did make my own (1/2 cup) oat flour as you suggest and it turned out great. I’ll be making these again.






  4. Kim says:

    To make it dairy free can you use So Delicious Dairy-Free Unsweetened CoconutMilk Vanilla Yogurt instead of Greek Yogurt?

    1. Sonja Overhiser says:

      Yes, you can use dairy-free yogurt in place of the Greek yogurt!