Carrot Pancakes

Prep time: 15 minutes
Cooking time: 10 minutes
Yield: 5 servings
Serving Size 3 pancakes
Nutrition Facts: View Label(s)


1⁄2 cup
oatmeal (quick or old-fashioned)
3⁄4 cup
1⁄2 cup
carrots, finely grated
1 Tablespoon
1⁄4 cup
non-fat or 1% milk
1⁄2 teaspoon
vanilla extract (optional)
1⁄2 cup
all purpose flour
1 Tablespoon
1 teaspoon
baking powder
1⁄2 teaspoon
baking soda
1⁄2 teaspoon
1⁄2 teaspoon
cinnamon (optional)


  1. Mix oatmeal and buttermilk and set aside to soak.
  2. Peel and grate the carrot with a fine grater.
  3. Add egg, oil, milk and vanilla extract, if desired, to the oatmeal mixture; beat well. Stir in the grated carrot.
  4. Measure dry ingredients and stir into the wet ingredients until batter is fairly smooth. If it seems too thick add a small amount of milk.
  5. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
  6. Cook until pancakes are puffed and dry around edges. Turn and cook other side until golden brown.
  7. Refrigerate leftovers within 2 hours.


  • To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
  • Top with applesauce, fresh fruit or yogurt.
Last updated: 10/18/16

2 Comments for "Carrot Pancakes"

These were ok, but my younger kids didn't like them. If you have picky eaters try the banana pancakes recipe instead.

I used whole wheat flour instead of white. Didn't have much flavor. Might help to add cinnamon, vanilla, nutmeg.

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