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    Home » Pancakes

    Carrot Pancakes For Easy Easter Holiday Breakfast Or Brunch

    Last Updated : Mar 28, 2023. This post may contain affiliate links. As an Amazon affiliate I earn from qualifying purchases.

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    Carrot pancakes recipe using shredded carrots for breakfast, snack, brunch or dinner is kid friendly and easy to follow recipe which is perfect for easy homemade Easter breakfast or Easter brunch with your family or friends! It's not just for Easter, you can make these carrot pancakes for any holidays or any weekends or anytime as an easy breakfast, brunch or even snack. It is also a good, nutritious, and healthy breakfast idea for toddlers or kids if you are trying to add veggies to their morning breakfast pancakes.

    carrot pancakes for breakfast

    Just like they are great for breakfast, you can also enjoy these pancakes for brunch or dinner with sides (like homemade hash browns or fries & eggs) as you like!

    These pancakes have a very fluffy, soft & cakey texture and also, you may add a fancy cream cheese topping for these delicious carrot pancakes if you wish!

    Just like the basic fluffy pancakes recipe, this carrot pancakes recipe helps you to make yummy homemade pancakes from scratch.

    Carrot pancakes or carrot cake pancakes are great for holidays especially for Easter morning breakfast, Christmas etc or anytime you want to enjoy a delicious, colorful and healthy breakfast which is also kid friendly!

    However they are just perfect for Easter morning breakfast just like carrot cakes are great for Easter desserts (bunnies love carrots so get ready with your favorite carrot recipes for celebrating Easter!).

    carrot pancakes recipe

    I love the idea of sneaking vegetables in to pancakes for picky eaters.

    Pancakes are kid friendly and also they don't need lots of sugar or sweeteners like cakes.

    It is easy to prepare healthy and delicious pancakes for kids, and you can easily sneak vegetables into it.

    Just grate the vegetables finely and lightly fry or saute them in butter so its easy to mix and kids will love the flavor.

    carrot pancakes recipe for breakfast

    You can see from the below image how the inside texture of carrot pancake looks like. They are so soft in texture and yummy and colorful too!

    making carrot pancake recipe from scratch


    You can serve the pancakes with cream cheese topping or simple butter spread on it or along with sweet syrups like pure fresh maple syrup or even fresh yogurt if your kids like it that way.

    Contents hide
    1 How To Make Carrot Cake Pancakes For Easter Breakfast Or Brunch?
    2 Ingredients To Make Carrot Cake Pancakes
    3 Steps By Step Instructions
    4 Easy Pancake Ideas For Easy Breakfast:
    5 Carrot Pancakes For Easy Easter Holiday Breakfast Or Brunch
    5.1 Ingredients
    5.2 Instructions
    5.2.1 To make the pancakes
    5.3 Notes
    5.4 Nutrition

    How To Make Carrot Cake Pancakes For Easter Breakfast Or Brunch?

    We use the following ingredients to make fluffy and delicious carrot pancakes or carrot cake pancakes from scratch at home.

    Ingredients To Make Carrot Cake Pancakes

    1.5 cups flour - using all purpose flour gives you the best texture

    2 teaspoons baking powder

    1.5 cups grated or shredded carrots

    ¼ teaspoon salt

    2 tablespoons sugar add more if you wish

    3 tablespoons butter melted

    2 eggs

    1 cup whole milk

    1 teaspoon vanilla extract

    ½ teaspoon cinnamon powder

    Steps By Step Instructions

    Stir fry the grated carrots lightly in butter for a couple of minutes. Once lightly fried, add 2 teaspoons of sugar to the carrots, mix well and keep aside.

    Mix the dry ingredients together in a bowl - flour, baking powder, salt, cinnamon powder and remaining sugar.

    In another bowl, beat the eggs and milk very well and also add vanilla extract, mix well to combine.

    Now add this egg milk mixture to the flour slowly and form the batter without any lumps.

    Finally, add the fried carrots to the batter and mix well.

    To make the pancakes, heat a pan and grease with little oil or butter.

    Pour one small ladle of batter on to the pan, adjust the heat from low to medium as needed.

    Wait for a couple of minutes until the pancake gets cooked at the bottom or until the bubbles starts appearing on top.


    Gently flip the pancake and cook on the other side too for about a minute.

    Once the pancake is cooked you can remove it from the pan and transfer the cooked pancake to a serving dish.

    Repeat the process to make the remaining pancakes until all the batter is finished.

    Serve with cream cheese topping or maple syrup and more butter or any fruits or even savory sides as you wish!

    easy carrot pancakes recipe

    Easy Pancake Ideas For Easy Breakfast:

    pancakes without baking powder or baking soda

    fluffy pancakes from scratch

    3 ingredient banana pancakes

    banana pancakes from scratch

    blueberry pancakes without eggs

    easy pancakes without eggs

    yogurt pancakes

    Below you can read the carrot pancakes recipe in detail.

    carrot pancakes recipe
    Print Recipe
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    Carrot Pancakes For Easy Easter Holiday Breakfast Or Brunch

    Homemade carrot pancakes recipe from scratch helps you to make easy and delicious, kid friendly carrot pancakes using fresh carrots. This is an easy, healthy, delicious, nutritious breakfast idea for small kids or toddlers if you are trying to add vegetables like carrots to their breakfast. These pancakes are also great for brunch or dinner when served with any savory sides of your choice.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Breakfast
    Cuisine: American
    Keyword: carrot cake pancakes, carrot pancakes, carrot pancakes for breakfast, easy easter breakfast, pancakes for breakfast
    Servings: 6 carrot pancakes
    Calories: 241kcal
    Author: Parvathy

    Ingredients

    • 1.5 cups all purpose flour
    • 2 teaspoons baking powder
    • 1.5 cups carrots shredded or grated
    • ¼ teaspoon salt
    • 2 tablespoons sugar add more if you wish
    • 3 tablespoons butter melted
    • 2 eggs
    • 1 cup whole milk
    • 1 teaspoon vanilla extract
    • ½ teaspoon cinnamon powder
    US Customary - Metric

    Instructions

    • Lightly fry or saute the grated or shredded carrots in a heated pan for  2 to 3 minutes, using butter. This will add more flavor to the carrots and will also be more easy to mix with the flour.
    • Once sauteed, add 2 teaspoons of sugar to the carrots, mix well and keep aside.
    • In a bowl, mix the dry ingredients together - flour, baking powder, salt, cinnamon powder and remaining sugar.
    • In another bowl, beat the eggs and milk very well and also add vanilla extract, mix well to combine.
      Now add this egg milk mixture to the flour slowly and form the batter without any lumps.
    • Add the fried carrots to the batter, mix well.

    To make the pancakes

    • Heat an iron griddle or non stick pan and grease well with oil or butter. Make sure you keep the stove on medium to low heat, and adjust the heat accordingly so that the pancakes won't get burnt.
    • Pour 1 small ladle of batter on to the pan, you might need to slightly press the batter since it is little thick.
    • Wait for the pancake to get cooked from the bottom, until the bubbles starts appearing on top.
    • When the bubbles start to come on top of the pancake, gently flip the pancake, let it get cooked on the other side for about another minute. Once the pancake is cooked you can remove it from the pan and repeat the process for the next pancakes. Always adjust the heat of the stove in case the pan gets overheated.

    Notes

    Serve the delicious pancakes hot or at room temperature topped with cream cheese topping or with extra honey or butter or maple syrup and dollop of thick yogurt & fruits or whatever you prefer!

    Nutrition

    Calories: 241kcal | Carbohydrates: 34g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 202mg | Potassium: 355mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5666IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 2mg

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