I don’t know where the time has gone or how I managed not to post anything on the blog for the past few months. But I do have an excuse. 😄 We moved to Cluj, traveled a lot, met so many wonderful people, and, as a result, the time I’ve had for cooking has been considerably reduced. Plus, I still haven’t quite found my mojo in the new kitchen. Apparently, my inspiration decided to stay behind in Brașov.
So, when I finally got back into the kitchen, I decided to start with something easy: carrot and walnut pancakes. They’re fluffy, lightly sweet, full of warm vanilla and toasted walnut flavor, and make a delicious breakfast when you want something a little more interesting than classic pancakes.
I thought I’d spice things up a little and add a carrot, too. Because why not? 😉 The finely grated carrot adds flavor and moisture, while the walnuts bring a lovely crunch and nuttiness to these homemade pancakes.
And since we’re talking about carrots, I realized that if I had made a cream cheese frosting as well, these pancakes could have easily turned into a sort of carrot cake-inspired breakfast. Just saying… I like to give you ideas. 🤭
Tips for the Best Carrot and Walnut Pancakes
Toast the walnuts first. It’s a small step, but it makes a big difference in flavor. Toasted walnuts have a much richer, more intense taste and pair beautifully with the carrot.
Don’t expect the batter to look like classic pancake batter. The mixture is thicker, and the pancakes will be more substantial and filling. That’s completely normal.
Use a non-stick pan. It makes cooking the pancakes much easier and, if needed, you can add just a little oil between batches.
Finely grate the carrot. This helps it incorporate more evenly into the batter and ensures that the pancakes cook evenly.
Frequently Asked Questions
What do carrot pancakes taste like?
These carrot and walnut pancakes are sweet and flavorful, with lovely notes of toasted walnuts and vanilla. The carrot flavor isn’t overpowering; instead, it complements the other ingredients beautifully.
What can I serve with carrot pancakes?
You can serve them with jam, honey, yogurt, or simply enjoy them on their own. For a carrot cake-inspired version, try serving them with cream cheese frosting.
Can I use other types of nuts?
Absolutely. This recipe uses walnuts, but you can also try hazelnuts or pecans if that’s what you have on hand.
Can I make the pancake batter ahead of time?
It’s best to prepare the batter and cook the pancakes when you’re ready to eat them. This is a quick and easy recipe, so I don’t think it’s worth complicating things by preparing the batter in advance.
If you have any leftover pancakes, you can store them in the refrigerator and reheat them before serving.
More Breakfast Ideas
If you’re also in that phase where pancakes are always the answer to the question “What should we have for breakfast?”, you’ll find other breakfast ideas on the blog that you can try.
Carrot and Walnut Pancakes Recipe
2
servings15
minutes20
minutes380
kcalFlavorful, lightly sweet carrot and walnut pancakes made with finely grated carrot and ground walnuts. They’re perfect for breakfast or a sweet snack and can be served with jam, honey, or simply on their own.
Ingredients
2 eggs
1 small yogurt (140 g)
1 large carrot, finely grated
4 tablespoons ground walnuts
4 level tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon vanilla extract
A pinch of baking soda
A pinch of salt
20 g butter, melted and cooled
A little oil, for greasing the pan, if needed
Directions
- Add the eggs, yogurt, grated carrot, ground walnuts, flour, sugar, vanilla extract, baking soda, salt, and melted butter to a bowl.
- Mix until you have a smooth, homogeneous batter. The batter should be thicker than traditional pancake batter.
- Heat a non-stick pan over medium heat.
- Add one portion of batter to the pan and cook on both sides until the pancake is golden brown and cooked through.
- Repeat until all the batter has been used. If the pancakes start to stick, lightly grease the pan with a small amount of oil between batches.
- Serve the carrot and walnut pancakes warm, with blueberry jam, honey, or simply on their own.