Carrot apple pancakes

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.
by Emily Richards PH Ec.
205 cal Serves 18
Prep time 0h 10m
Cook time 0h 15m
Total time 0h 25m
generic kitchen utensils



  1. Step 1

    In a large bowl, whisk together whole wheat and all-purpose flours, sugar, baking powder and cinnamon.
  2. Step 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. Step 3

    Spray large nonstick skillet or griddle with some cooking spray and place over medium high heat. Pour batter using 50 mL (1/4 cup) 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.


  • If you want to add extra apples to your pancakes use this easy Cinnamon apple topping. In a nonstick skillet, melt 2 tbsp (25 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.

Nutritional information

Per serving (2 pancakes)

7 g
211 mg
218 mg
Total fat
6 g
Saturated fat
1 g
43 mg
32 g
3 g
11 g
Added sugars
4 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.