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These healthy carrot pancakes are soft, fluffy, and naturally sweetened with applesauce. Made with oats, eggs, grated carrots, and walnuts, they’re a nourishing breakfast that’s perfect for babies, toddlers, kids, and adults. As a pediatric dietitian, I’m always looking for simple ways to add more fiber and nutrients to familiar foods, and these pancakes do exactly that.
Why You’ll Love These Carrot Pancakes
- Soft and fluffy texture – These pancakes are moist without being dense, making them easy for babies and toddlers to chew while still satisfying for adults.
- Naturally sweetened – A touch of applesauce enhances the sweetness of the carrots so you don’t need much added sugar.
- Wholesome ingredients – Made with oats and real grated carrots for fiber and lasting energy.
- Great for baby-led weaning – The soft texture and balanced flavor make them ideal for little eaters learning to self-feed.
- Freezer-friendly – Make a batch ahead of time and reheat for busy mornings.
“So yummy!! Had some leftover cream cheese frosting so I had to make these. 🤤 ” – Sarah
And while you are at it, grate some extra carrots to add to your oatmeal, vegetable French toast, croffles, scrambled eggs, carrot oatmeal cookies, healthy carrot banana muffins…
And if you are looking for a healthy Easter treat, make this eggless carrot cake!
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Unsweetened applesauce – adds moisture, flavor, and natural sweetness. You can use store-bought or this homemade unsweetened applesauce. It’s so easy to make!
- Shredded carrots – I am all for convenience but do NOT use pre-grated carrots from the store. They will be too thick and dry. Grab 3 fresh carrots and shred at home. If you have leftover carrots, try in one of my numerous recipes, including these healthy banana carrot muffins.
- Rolled oats – I love using oats because it makes the pancakes hearty. You can also use quick-cooking oats. Steel-cut oats will NOT work.
- Eggs – I highly recommend using room temperature eggs as you’ll end up with fluffier pancakes.
- Milk – I like to use whole milk but feel free to any milk of choice. If you’re unsure which option is appropriate for your child, check out my guide on the best milk for toddlers for a full breakdown.
Substitutions
- Gluten-Free? Use certified gluten-free oats to keep the recipe fully gluten-free.
- Dairy-Free? Swap in oat milk, almond milk, coconut milk, or soy milk.
- Egg-Free? Replace the eggs with 1 tablespoon ground flax seeds and add an additional ¼ cup milk. The texture will be slightly softer but still delicious.
- Flour Substitutions – Instead of oat flour, you can use all-purpose flour or a mix of 1 cup all-purpose flour and 1 cup whole wheat flour. An all-purpose gluten-free flour blend will also work well.
How to Make Carrot Pancakes
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Finely grate carrots using the small holes of a box grater or with a food processor. Since the carrots aren’t going to be cooked for a long time, you don’t want them to be too crunchy. Set aside. Add all the ingredients into a food processor or high-speed blender.
Step 2: Blend until smooth. do NOT over process – no more than a minute. Stir in the carrots and walnuts. Note the pancake batter will be pretty thick.
Step 3: Add oil or unsalted butter to a pancake griddle or large non-stick pan and place over medium heat. If you have an electric griddle, warm to 350 degrees Fahrenheit. Drop about 1/4 cup of the pancake batter into the pan.
Step 4: Cook for 2-4 minutes, until the edges look set. Flip pancakes and cook for an additional 1-2 minutes until golden brown.
Variations
- Banana Carrot Pancakes – Replace the applesauce with mashed ripe banana for a naturally sweeter version with a slightly softer texture.
- Extra Veggie Carrot Pancakes – Stir in 1–2 tablespoons of very finely grated zucchini. Be sure to squeeze out excess moisture before adding to the batter.
- Higher-Protein Carrot Pancakes – Replace part of the milk with Greek yogurt or add 1–2 tablespoons of hemp seeds to make them more filling.
- Mix-In Ideas – Stir in unsweetened coconut flakes, golden raisins, or even chocolate chips for extra texture and flavor.
Expert Tips
- Want extra fluffy pancakes? Use room temperature eggs and milk. You can warm up the milk in the microwave in 10 second increments. For the eggs, place in a bowl of warm water for 5 minutes.
- For sweeter pancakes, add some maple syrup, honey, or date syrup to the batter or raisins!
- After blending, let the batter rest for 2-3 minutes. If you find that the batter is too thick, add additional milk (a little bit at a time) to thin it out.
- Don’t overmix the batter – Stir just until combined. Overmixing can lead to dense carrot pancakes instead of soft, fluffy ones.
- Cook on medium to medium-low heat – Carrot pancakes can brown quickly because of their natural sugars. Cooking at a slightly lower temperature prevents burning while ensuring the center cooks through.
- Keep pancakes small for little eaters – Smaller pancakes are easier to flip, cook more evenly, and are ideal for babies and toddlers practicing self-feeding.
- Adjust consistency if needed – If the batter seems too thick, add a splash of milk. If too thin, sprinkle in a bit more flour. The batter should be scoopable but not runny.
Serving Suggestions
- Fresh fruit – Fresh berries, banana slices, or any favorite fruit add natural sweetness and extra fiber.
- Pure maple syrup or date syrup – A light drizzle of pure maple syrup works beautifully. If you prefer a no added sugar option, try this homemade 2-ingredient date syrup.
- Greek yogurt -A dollop of Greek yogurt adds creaminess and protein. Learn more about choosing the best yogurt for babies if serving to little ones.
- Cream cheese frosting – For a carrot cake pancake twist, spread on a lightly sweetened healthy cream cheese frosting.
- Nut or seed butter – A drizzle of peanut butter, almond butter, or any nut butter or seed butter adds healthy fats and staying power. This homemade sunflower seed butter is a great allergy-friendly option.
- Unsweetened applesauce – Adds moisture and natural sweetness without added sugar.
Here are more healthy pancake toppings to try!
Carrot Pancakes FAQs
Store in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.
Here’s how to freeze pancakes as well as reheat them so they taste just as good as the day you made them.
Yes. Use certified gluten-free oats to keep the recipe fully gluten-free.
Finely grate the carrots using the small holes of a box grater so they blend seamlessly into the batter. Larger shreds may make the texture uneven.
Dense pancakes are usually caused by overmixing the batter or using too much flour. Stir until just combined and avoid pressing the pancakes down while cooking.
More Pancakes to Try
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Healthy Carrot Pancakes
Equipment
Ingredients
- 3/4 cup milk of choice
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats (150g)
- 2 teaspoons baking powder
- 1 teaspoonn cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1 tablespoon maple syrup (optional)
Stir-ins
- 1 cup grated carrots (120g)
- 1/4 cup finely chopped walnuts (30g)
Instructions
- Finely grate carrots using the small holes of a box grater or with a food processor. Since the carrots aren't going to be cooked for a long time, you don't want them to be too crunchy. Set aside.
- Add all the ingredients into a food processor or high-speed blender. Blend until smooth. do NOT over process – no more than a minute.
- Stir in the carrots and walnuts. Note the pancake batter will be pretty thick.
- Add oil or unsalted butter to a pancake griddle or large non-stick pan and place over medium heat. If you have an electric griddle, warm to 350 degrees Fahrenheit. Drop about 1/4 cup of the pancake batter into the pan.
- Cook for 2-4 minutes, until the edges look set. Flip pancakes and cook for an additional 1-2 minutes until golden brown.
Notes
- Want super fluffy pancakes? Use room temperature eggs and milk. You can warm up the milk in the microwave in 10 second increments. For the eggs, place in a bowl of warm water for 5 minutes.
- For sweeter pancakes, add some maple syrup, honey, or date syrup to the batter or raisins!
- After blending, let the batter rest for 2-3 minutes. If you find that the batter is too thick, add additional milk (a little bit at a time) to thin it out.
Can you use the batter to do sheet pan pancakes?
It makes me so happy to see my 8month old happy when eating! He loved these and I did too 🙂