This carrot cake pancake recipe is a warm, comforting twist on the classic breakfast favorite, blending the familiar spices and sweetness of traditional carrot cake into soft, fluffy pancakes.
Created out of a passion for blending creativity with wholesome ingredients, this recipe is for those who enjoy discovering fresh ways to enjoy everyday meals.
Originally inspired by the timeless charm of carrot cake, believed to have roots in medieval carrot puddings from Europe, these pancakes bring that history to the breakfast table.
My purpose in creating this dish was to offer something both nostalgic and nourishing. Below are the steps, serving ideas, helpful tips, benefits, and more.
Carrot Cake Pancake Recipe
Carrot cake pancake recipe blends the cozy flavors of carrot cake into soft, fluffy pancakes made with grated carrots, warm spices like cinnamon and nutmeg, and a touch of sweetness.
These pancakes offer a balanced mix of comfort and nutrition, making them a satisfying choice for breakfast or brunch. They cook quickly on a hot skillet and pair beautifully with maple syrup, cream cheese glaze, or chopped nuts.
Easy to prepare with everyday ingredients, this carrot cake pancake recipe brings the taste of a classic dessert into a nourishing, crowd-pleasing morning favorite.
How To Prepare Carrot Cake Pancake Recipe?
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast or Brunch
Cuisine: American
Difficulty: Easy
Yield: 10 pancakes
Kitchen Utensils Needed
- Mixing bowls
- Whisk
- Grater (for the carrots)
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar, sit 5 minutes)
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots (approximately 2 medium carrots)
How To Make Carrot Cake Pancake Recipe
1. In a large bowl, mix the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat the egg, then stir in the buttermilk, melted butter, and vanilla. Pour the wet ingredients into the dry ones and gently stir until just combined. It’s okay if the batter has a few lumps don’t overmix.
2. Fold in the grated carrots carefully so they’re evenly spread through the batter. Let the batter sit for about 5 minutes while you heat your pan. This helps the flour absorb moisture and makes the pancakes fluffier.
3. Place a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or oil. When it’s hot, scoop about ¼ cup of batter per pancake onto the pan. Spread it slightly with the back of a spoon if needed.
4. Cook until bubbles appear on top and the edges look set, about 2–3 minutes. Flip carefully and cook another 1–2 minutes until golden brown and fully cooked. Adjust the heat if they start browning too quickly.
5. Serve right away with maple syrup, a dollop of whipped cream, or even some cream cheese frosting for that true carrot cake feel. You can also add chopped walnuts, raisins, or a pinch of cinnamon on top for extra flavor.
Note: For extra texture, you can fold in a handful of chopped walnuts or raisins into the batter. These carrot cake pancake recipe freeze well just let them cool completely, then store in a zip-top bag. Reheat in a toaster or skillet for a quick breakfast later in the week.
Nutrition Facts Of Carrot Cake Pancake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 220 |
| Protein | 6g |
| Fat | 8g |
| Carbohydrates | 30g |
| Fiber | 2g |
| Sugar | 6g |
| Sodium | 320mg |
Why My Carrot Cake Pancake Recipe Works
This carrot cake pancake recipe works because it’s carefully balanced in flavor, texture, and simplicity. The combination of cinnamon, nutmeg, and brown sugar gives the pancakes a warm, spiced flavor that mirrors classic carrot cake.
Finely grated carrots blend into the batter without making it dense, keeping each pancake light and tender. Buttermilk reacts with baking soda for a fluffy rise, while melted butter adds richness.
Everything comes together in one bowl without complicated steps, making it approachable for any home cook. The result is a satisfying breakfast that feels special, nourishing, and full of flavor.
What Does Carrot Cake Pancake Recipe Taste Like?
Carrot cake pancake recipe tastes like a warm, spiced slice of carrot cake served in pancake form. Each bite is soft, fluffy, and lightly sweet with hints of cinnamon and nutmeg.
The grated carrots add a subtle earthiness and natural sweetness without overpowering the flavor. You get the comfort of a homemade pancake, the richness of butter or oil, and the familiar taste of a dessert-style breakfast.
When topped with maple syrup, cream cheese glaze, or chopped nuts, the flavor becomes even more indulgent while still feeling balanced and wholesome.
My Favorite Ways to Serve
I love topping these carrot cake pancake recipe with a drizzle of pure maple syrup for a simple, sweet finish that lets the spices shine through.
Another favorite is a smooth cream cheese glaze just cream cheese, powdered sugar, and a splash of milk poured over warm pancakes for that classic carrot cake vibe.
Adding chopped walnuts or pecans on top gives a nice crunch that pairs perfectly with the soft texture. Fresh fruit like sliced bananas or berries also adds a refreshing touch.
For an extra indulgence, a dollop of whipped cream makes these carrot cake pancake recipe feel like a special treat.
Recipe Tips And Techniques
1. Use the small holes on your grater to ensure the carrots blend smoothly into the batter without making the pancakes too chunky or dense.
2. Stir the wet and dry ingredients just until combined. Overmixing will create tough, rubbery pancakes instead of light, fluffy ones.
3. Let the egg and buttermilk sit out for a few minutes before mixing. This helps the batter come together more evenly and improves texture.
4. Give the batter 5–10 minutes to rest before cooking. This allows the flour to hydrate and helps create more tender pancakes.
5. Cook on medium heat and make sure the skillet or griddle is hot before pouring the batter. A too-cool pan will lead to pale, flat pancakes; too hot and they’ll burn before cooking through.
6. If using butter or oil, wipe the skillet lightly between batches to avoid burnt bits and keep each pancake golden brown and clean in flavor.
Ways To Make Carrot Cake Pancake Recipe More Delicious
â—† Add chopped nuts to the batter walnuts or pecans work especially well. Their crunch contrasts nicely with the soft pancakes and adds a rich, nutty flavor that enhances the overall experience.
â—† Mix in dried fruit like raisins or cranberries for sweet, chewy pockets throughout the pancakes. These bursts of natural sweetness bring a delightful contrast to the warm spices and carrots.
â—† Incorporate shredded coconut into the batter. This adds a subtle tropical flavor and a slightly chewy texture, making each bite more interesting and layered.
â—† Top with a homemade cream cheese glaze by blending softened cream cheese with powdered sugar and a splash of milk until smooth. Drizzle this over warm pancakes for a luscious, tangy finish that captures the essence of traditional carrot cake.
â—† Sprinkle cinnamon sugar over the pancakes just before serving. The extra cinnamon enhances the spice, while the sugar melts slightly on contact, adding a sweet crunch that makes every bite even more comforting and delicious.
How To Store Leftovers
To store leftover carrot cake pancakes, let them cool completely, then stack them with a small piece of parchment paper between each to prevent sticking.
Place them in an airtight container or zip-top bag and refrigerate for up to 3 days. For longer storage, freeze them for up to a month.
I like to reheat mine in a toaster or skillet to keep the edges crisp. Avoid the microwave if you want to maintain their texture.
Can I Use Regular Milk Instead Of Buttermilk?
Yes, regular milk can be used if you don’t have buttermilk on hand. To mimic the tanginess and acidity of buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk.
Let it sit for about 5 minutes until it thickens slightly before using it in the recipe. This helps activate the baking soda and keeps the pancakes light and fluffy.
How Do I Prevent The Pancakes From Sticking To The Pan?
To avoid sticking, heat your non-stick skillet or griddle over medium heat until it’s hot but not smoking. Lightly grease the surface with a small amount of butter or oil, wiping off any excess with a paper towel.
Make sure the pan stays at a consistent temperature during cooking; if it gets too hot, the pancakes may burn, and if it’s too cool, they may stick or cook unevenly.
Can I Make This Recipe Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend designed for pancakes or cakes. Look for blends that already contain xanthan gum or other binders to help hold the batter together.
Keep in mind that the texture may vary slightly, but the flavor and overall result should still be delicious.
Is It Possible To Prepare The Batter In Advance?
You can prepare the batter up to 24 hours ahead and store it in the refrigerator. The resting time allows the flavors to develop, but give the batter a gentle stir before cooking since it may thicken or separate slightly after sitting. If the batter feels too thick, add a splash of milk to loosen it before cooking.
Are These Pancakes Kid-Friendly?
Absolutely! The naturally sweet carrots and warm spices make these pancakes appealing to children. They’re a sneaky way to include veggies in breakfast without compromising taste. You can even involve kids in grating the carrots or mixing the batter, making it a fun family activity.
Conclusion
This carrot cake pancake recipe is simple and straightforward, perfect for anyone looking to try something new and delicious for breakfast or brunch.
The carrot cake pancake recipe make process is easy to follow, even for beginners, and results in flavorful, tender pancakes that everyone will enjoy.
I’m excited to share this recipe with you because it brings a fresh twist to classic pancakes and celebrates the wonderful flavors of carrot cake in a quick, fun way.
I hope you give carrot cake pancake recipe a try and love the results as much as I do!
If You Love This Recipe Try These Out!
Spice Carrot Cake Recipe – Best Homemade
Carrot Cake Roll Recipe – Sweet Filling
Classic Carrot Cake Buttermilk Recipe
6 Inch Carrot Cake Recipe – Easy Homemade
Southern Carrot Cake Recipe – Moist And Spiced
Carrot Cake Pancake Recipe
Equipment
- Mixing bowls
- Whisk
- Grater (for the carrots)
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar, sit 5 minutes
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots approximately 2 medium carrots
Instructions
- In a large bowl, mix the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat the egg, then stir in the buttermilk, melted butter, and vanilla. Pour the wet ingredients into the dry ones and gently stir until just combined. It’s okay if the batter has a few lumps don’t overmix.
- Fold in the grated carrots carefully so they’re evenly spread through the batter. Let the batter sit for about 5 minutes while you heat your pan. This helps the flour absorb moisture and makes the pancakes fluffier.
- Place a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or oil. When it’s hot, scoop about ¼ cup of batter per pancake onto the pan. Spread it slightly with the back of a spoon if needed.
- Cook until bubbles appear on top and the edges look set, about 2–3 minutes. Flip carefully and cook another 1–2 minutes until golden brown and fully cooked. Adjust the heat if they start browning too quickly.
- Serve right away with maple syrup, a dollop of whipped cream, or even some cream cheese frosting for that true carrot cake feel. You can also add chopped walnuts, raisins, or a pinch of cinnamon on top for extra flavor.
Notes
Nutrition Facts Of Carrot Cake Pancake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 220 |
| Protein | 6g |
| Fat | 8g |
| Carbohydrates | 30g |
| Fiber | 2g |
| Sugar | 6g |
| Sodium | 320mg |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.