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Add some veggies to your breakfast! These carrot pancakes are delicious and have the same cooking time as a regular pancake!


  • 1⁄2 cup oats (quick or old-fashioned)
  • 3⁄4 cup buttermilk
  • 1⁄2 cup carrots, finely grated
  • 1 egg
  • 1 Tablespoon oil
  • 1⁄4 cup nonfat or 1% milk
  • 1⁄2 teaspoon vanilla extract (optional)
  • 1⁄2 cup all purpose flour
  • 1 Tablespoon sugar
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon cinnamon (optional)

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  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