Fold shredded carrots and cinnamon into an easy pancake batter for a cozy upgrade to the breakfast classic. Maple-sweetened yogurt and a handful of chopped walnuts are the perfect finishing touch.
Ingredients
- 1 cup buttermilk pancake mix
- ⅔ cup milk
- 1 Tbsp. vegetable oil
- 1 large egg
- 1 cup shredded or matchstick carrots
- ½ cup chopped walnuts, plus more to garnish
- ½ tsp. ground cinnamon
- 3 Tbsp. maple syrup
- Cooking spray
- ½ cup nonfat plain Greek yogurt
Steps
- Prepare pancake mix according to package directions, using milk, oil and egg. Stir in carrots, walnuts, cinnamon and 1 tablespoon maple syrup. Mix gently to combine (some lumps are okay).
- Coat a 12-inch nonstick skillet with cooking spray and heat over medium. Add batter, ¼ cup at a time, to form pancakes. Cook until edges begin to set and bubbles start to form on surface, 1–2 minutes. Flip pancakes and cook another minute, until bottoms are golden brown. Repeat with remaining pancake batter.
- Meanwhile, in a small bowl, combine Greek yogurt and remaining 2 tablespoons maple syrup. To serve, dollop yogurt onto pancakes and garnish with additional walnuts, if desired.
This recipe is
- Vegetarian
Tags
- cozy breakfast
- walnut pancakes
- brunch recipe
- Kid-friendly
- Fresh Magazine March April 2026
- maple yogurt
- Guiding Stars
- cinnamon pancakes
- weekend brunch