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Pancakes and waffles

Carrot Cake Pancakes

The deliciousness of carrot cake is harnessed into these walnut-studded pancakes. Topping with a swirl of Greek yogurt and maple syrup gives a luxurious feel.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
479 calories per serving


> 1 cup Nature's Promise® Organic Buttermilk Pancake Mix
> 2/3 cup milk
> 1 tbsp vegetable oil
> 1 large egg
> 1 cup shredded or matchstick cut carrots
> 1/2 cup chopped walnuts, plus more to garnish
> 1/2 tsp ground cinnamon
> 3 tbsp maple syrup
> Cooking spray
> 1/2 cup fat-free  Greek yogurt


Prepare the pancake mix according to package directions, using the milk, oil, and egg. Stir in carrots, walnuts, cinnamon, and 1 tbsp maple syrup. Mix gently to combine (some lumps are okay).
Coat a 12-inch nonstick skillet with cooking spray and heat on medium. Add the batter, ¼ cup at a time, to form pancakes and cook 1–2 min., until edges begin to set and bubbles start to form. Turn pancakes over and cook another min., until bottoms are golden brown. Repeat with remaining pancake batter.
Meanwhile, in a small bowl, combine Greek yogurt and remaining 2 tbsp maple syrup. To serve, dollop yogurt onto pancakes and garnish with additional walnuts, if desired.

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