These fluffy and scrumptious pancakes are packed with the goodness of carrots and the warm spices of cinnamon and nutmeg to create a wholesome and satisfying meal any time of day. Topped with a luscious and sweet Greek yogurt sauce that perfectly complements the carrot’s natural sweetness and finished with toasted pecans, this dish may just become a new favorite staple for breakfast, lunch, and dinner!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the carrot pancakes:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup grated carrots (about 2-3 medium carrots)
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Greek yogurt sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
For garnish:
- 1/4 cup toasted chopped pecans
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir in the grated carrots until they are well coated with the dry ingredients.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are absolutely fine.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter. Pour about 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook for 2-3 minutes on each side, or until they are golden brown and cooked through.
- While the pancakes are cooking, let’s prepare the sweet Greek yogurt sauce. In a small bowl, mix together the Greek yogurt, honey, and vanilla extract until smooth and creamy.
- Once the pancakes are ready, stack them on a serving plate. Drizzle the sweet Greek yogurt sauce generously over the pancakes and sprinkle the toasted chopped pecans on top.
- Serve these carrot pancakes warm and enjoy!
Notes
To make the pancakes even more enticing, you can add a handful of golden raisins or shredded coconut to the pancake batter. For a burst of citrusy flavor, you can zest a small orange or add a squeeze of fresh orange juice to the Greek yogurt sauce. If you prefer a touch of decadence, you can replace the honey in the Greek yogurt sauce with maple syrup. These pancakes are incredibly versatile and can be paired with various toppings such as fresh berries, sliced bananas, or a drizzle of chocolate sauce.
Chef’s tip: If you have any leftover pancakes, you can freeze them in a single layer and reheat them in the toaster for a quick and easy breakfast.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 11g
- Sodium: 370mg
- Fat: 11g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 57mg
