Carrot Apple Pancakes

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Votes: 6
Rating: 3.5
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Yield: 6-9 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Adding vegetables and fruit to your pancakes adds lots of nutrition and big flavour to your breakfast or brunch. These also make a fun dinner idea to serve alongside your favourite protein.



  1. In a large bowl, whisk together whole wheat and all purpose flours, sugar, baking powder and cinnamon.
  2. In another bowl, whisk together buttermilk, eggs, butter and vanilla. Pour over flour mixture along with apple and carrot and stir until combined.
  3. Spray large nonstick skillet or griddle with some cooking spray and place over medium high heat. Pour batter using 1/4 cup (50 mL) measure and spread out slightly to form pancakes. Cook until bubbles begin to appear on top, about 3 minutes. Flip over and cook until golden brown, about 2 minutes. Remove to plate and repeat with remaining batter.
Nutrition Facts
Carrot Apple Pancakes
Amount Per Serving
Calories 230 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4.5g 23%
Cholesterol 60mg 20%
Sodium 125mg 5%
Total Carbohydrates 33g 11%
Dietary Fiber 3g 12%
Sugars 9g
Protein 7g 14%
Vitamin A 50%
Vitamin C 2%
Calcium 15%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

If you want to add extra apples to your pancakes use this easy Cinnamon Apple topping. In a nonstick skillet, melt 2 tbsp (30 mL) butter over medium heat. Add 2 large apples, cored and sliced with 1 tsp (5 mL) ground cinnamon; cover and cook for about 3 minutes. Uncover and cook until tender but firm; keep warm.

Recipe developed by Emily Richards.

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