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Carrot Cake Pancakes

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Carrot Cake Pancakes are soft and fluffy pancakes filled with freshly grated carrots and warm spices, bringing the comforting flavors of carrot cake to a delicious breakfast.

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 coconut 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 coconut 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 form 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 fruit.

Notes

  • Finely grated carrots blend best into the batter and cook quickly.
  • Avoid overmixing the batter to keep the pancakes light and fluffy.
  • Whole wheat flour or oat flour can be used for a more wholesome variation.
  • Leftover pancakes can be stored in the refrigerator for up to 3 days.
  • Freeze pancakes for up to 2 months and reheat in a toaster or skillet.

Nutrition

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