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Carrot Cake Pancakes

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Carrot Cake Pancakes are soft and fluffy pancakes made with grated carrots and warm spices, delivering the comforting flavors of carrot cake in a delicious breakfast dish.

Ingredients

  • 1 cup grated carrots
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 large egg
  • 3/4 cup milk
  • 2 tbsp maple syrup or brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp melted butter or vegetable oil
  • 1/4 cup chopped walnuts or pecans (optional)
  • 2 tbsp raisins (optional)
  • 2 tbsp shredded coconut (optional)

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In another bowl, whisk the egg, milk, maple syrup or brown sugar, vanilla extract, and melted butter or oil.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  4. Fold in the grated carrots and optional walnuts, raisins, or shredded coconut.
  5. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
  6. Pour about 1/4 cup of batter for each pancake onto the skillet.
  7. Cook for 2–3 minutes until bubbles appear on the surface and the edges begin to set.
  8. Flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through.
  9. Serve warm with maple syrup, yogurt, cream cheese glaze, or fresh berries.

Notes

  • Finely grated carrots blend better into the batter and cook quickly.
  • Avoid overmixing the batter to keep pancakes light and fluffy.
  • Oat flour or whole wheat flour can be used for a more wholesome variation.
  • Store leftover pancakes in the refrigerator for up to 3 days.
  • Pancakes can be frozen for up to 2 months and reheated in a toaster or skillet.

Nutrition

Find it online: https://thefamilycooking.com/carrot-cake-pancakes-2/