carrot pancakes

Carrot Cake Pancakes

Comments are Disabled This post may contain affiliate links, which means I could earn a small commission at no extra cost to you if you make a purchase through one of them.

Carrot Cake Pancakes are a nice way to change up regular pancakes. I like making carrot cake pancakes when I want something a little different for breakfast. The shredded carrots and warm spices give the pancakes a flavor similar to carrot cake, but they still cook up soft like regular pancakes.

These carrot cake pancakes work well for a weekend breakfast when you have a little extra time to cook. You can serve them with butter, maple syrup, or even a spoonful of yogurt on top.

Why You Will Love These Carrot Cake Pancakes

You will love these Pancakes because they’re easy to make and the flavor is a little different from regular pancakes. The carrots add moisture and the spices give the pancakes a warm taste.

Another reason carrot cake pancakes work well is that they’re still simple to cook. The batter mixes together quickly and the pancakes cook in just a few minutes on the skillet.

They’re also easy to serve with different toppings depending on what you like.

What You Will Need

To make these carrot inspired Pancakes you’ll need flour, baking powder, and a few spices for the base. Shredded carrots add flavor and texture. Eggs and milk help form the batter, and a little brown sugar gives the pancakes some sweetness. Butter or oil is used to cook the pancakes in the pan.

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup brown sugar
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup finely shredded carrots
  • 2 tablespoons melted butter or oil
how to make carrot cake pancakes

How to Make Carrot Cake Pancakes

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.

In another bowl, mix the milk, eggs, vanilla extract, and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Fold the shredded carrots into the batter.

Heat a lightly greased skillet or griddle over medium heat.

Pour about ¼ cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface and the edges start to set, then flip and cook the other side until golden.

Serve the pancakes warm with butter or maple syrup.

More Recipes

Carrot Cake Pancakes
Print

Carrot Cake Pancakes

Recipe by Balanced Healthy Meals
0.0 from 0 votes
Course: BreakfastDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 1 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ cup brown sugar

  • 1 cup milk

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup finely shredded carrots

  • 2 tablespoons melted butter or oil

Directions

  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
  • In another bowl, mix the milk, eggs, vanilla extract, and melted butter.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Fold the shredded carrots into the batter.
  • Heat a lightly greased skillet or griddle over medium heat.
  • Pour about ¼ cup of batter onto the skillet for each pancake.
  • Cook until bubbles form on the surface and the edges start to set, then flip and cook the other side until golden.
  • Serve the carrot cake pancakes warm with butter or maple syrup.

Tags