Carrot Cake-Stuffed Mini Pancakes

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Fluffy mini pancakes filled with spiced carrot mixture, making a hidden veggie breakfast that’s fun to eat and packed with nutrients. This American-inspired kid-friendly recipe, ready in about 40 minutes, layers all-purpose flour, baking powder, cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup milk
• 1 egg
• 2 tbsp melted butter
• 1/2 cup grated carrots
• 1 tbsp brown sugar
• 1/4 tsp cinnamon

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Instructions

1. Step 1: Whisk 1 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt in a bowl.
2. Step 2: Beat 1 egg with 1 cup milk and 2 tbsp melted butter in another bowl until smooth.
3. Step 3: Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
4. Step 4: Mix 1/2 cup grated carrots, 1 tbsp brown sugar, and 1/4 tsp cinnamon for the filling.
5. Step 5: Heat a non-stick skillet over medium-low heat. Pour 1/4 cup batter per pancake onto skillet.
6. Step 6: Place 1 tsp carrot filling in center of each pancake, then fold batter over filling to seal.
7. Step 7: Cook 2-3 minutes per side until golden brown and cooked through.
8. Step 8: Serve warm with powdered sugar or yogurt for dipping.