Carrot Cake Pancake Recipe
This Carrot Cake Pancake recipe combines the cozy flavors of carrot cake with fluffy pancakes. Made with shredded carrots, cinnamon, nutmeg, and vanilla, the batter includes flour, eggs, milk, and a touch of brown sugar. These pancakes are soft, spiced, and slightly sweet—perfect for breakfast or brunch. Top with cream cheese glaze or maple syrup.
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
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 |
