These carrot cake inspired pancakes are perfect for your Easter or spring breakfast or brunch. The combination of all purpose and whole wheat flour creates a fluffy yet nutty and nutritious pancake that also sneaks in carrots, walnuts, and raisins for that classic carrot cake flavor. Cream cheese, yogurt, and maple syrup get blended together for a creamy, tangy, sweet topper!
Servings 10 small pancakes
Prep Time 15 minutes 
Cook Time 20 minutes Ingredients
- 2 tbsp (28g) butter, plus more for frying
- 1 cup (85g) grated carrot
- ½ cup (122g) whole milk
- ⅓ cup (90g) plain whole milk Greek yogurt
- 1 egg
- ½ cup (71g) all-purpose flour
- ½ cup (81g) whole wheat flour
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp kosher salt
- ¼ tsp ground nutmeg
- ¼ cup (31g) chopped walnuts
- ¼ cup (35g) raisins
- ¼ cup (20g) shredded coconut
For the maple cream cheese:*
- 4 oz plain cream cheese
- ½ cup plain whole milk Greek yogurt
- 2 tbsp maple syrup
- Pinch of kosher salt
- Other topping ideas: ~ sliced banana, grated carrot, walnuts, coconut, almond butter
- * Skip the whip and top with maple syrup and Greek yogurt or just maple syrup and butter.
- Note: ~ To keep pancakes warm, heat your oven to the lowest temperature (usually 170F) and add every batch of pancakes to a sheet pan in there.
- Note: ~ This will only serve 3 hungry people, so recommend doubling for a larger crowd. Leftovers are always nice!
Instructions
- In a medium microwavable bowl, add the butter and microwave until melted. Whisk in the carrot, milk, yogurt, and egg until totally smooth.
- Add the flours, cinnamon, baking soda, salt, and nutmeg and use a rubber spatula to stir/fold until just combined. The batter will be thick (see video). Gently fold in the walnuts, raisins, and coconut until combined.
- In a large skillet over medium heat, add enough butter (or oil) to coat the pan (about 1 tbsp). Once melted and hot, use a heaping tablespoon to make little pancakes. They will be thick mounds, so flatten them out slightly. Let cook until golden brown, about 3-4 minutes. Flip and cook for 2-3 more minutes, or until dark golden brown and cooked through in the center. Transfer to a baking sheet to keep warm in the oven (see note). Repeat with remaining batter.
- To make the maple cream cheese, add cream cheese to a medium bowl and use an electric beater to beat on high until smooth. Add yogurt, maple and salt and beat again until smooth.
- Top pancakes with the maple cream cheese and any extra toppings you want (see topping ideas).
Items you can prep ahead (optional)
- Mix together dry ingredients
- Make maple yogurt cream cheese whip
- Grate 1 cup carrot, plus more for topping
Substitutions:
- To make dairy-free, use olive oil and a dairy-free Greek yogurt substitute. If substituting with a different yogurt that might be less thick than Greek, reduce the milk to ⅓ cup and add more if needed. Use an alternative milk (like almond milk).
- To make vegan, see above + use a flax egg.
- To make gluten-free, substitute both flours with a total of 1 cup of a gluten-free all purpose flour. You could also try doing ¾ cup gluten-free all purpose flour with ¼ cup buckwheat flour.
- To make nut-free, skip the walnuts and just add more coconut flakes or raisins (¼ cup worth).
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days or freezer for up to 2 months.
Leftovers + Repurposing:
- I like to pop leftover pancakes (fridge or frozen) in the toaster to thaw and crisp up. Top with more whip and toppings!
- These are delicious as a snack topped with butter or nut butter.
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