Super fluffy carrot cake pancakes that will make all your spring breakfast dreams come true. Perfect topped with whipped cream and smothered with maple syrup.
Why you'll love it
These carrot cake pancakes have all the flavor of carrot cake in pancake form. The pancakes themselves aren't overly sweet so you can do it up with whipped cream, maple syrup, of even a bit of cream cheese icing.
They're delightfully fluffy, wholesome, and a great way to get more veggies on the table without any complaints from the family.
What you'll need
It may look like you need a lot for these pancakes, but they're basically kitchen staples. Let's go over some of the important ones and any substitutions.
- Carrots - In the recipe, I use a mix of coarse and finely grated carrots. You can play around with the ratios of each, depending on what you prefer. If you like more texture, then do more coarsely grated carrot. If you don't like it, do more or all finely grated carrot.
- Spices - We use ginger, cinnamon, and nutmeg in this recipe, but you can use your favorite warming spices. If you have apple spice mix, it would work really well here.
- Buttermilk - This is important to give the pancakes a nice tang and also helps to keep them tender. You can make your own buttermilk in a few different ways if you don't have any in your refrigerator.
- Pecans - I like adding chopped pecans for extra texture. You can substitute them with chopped walnuts, or ormit them altogether.
How to make
It takes a tiny bit more prep to make these carrot cake pancakes, but they're still very easy and worth the extra couple of minutes. Here is a simple breakdown. You can find the complete instructions in the recipe card below.
- Mix together the dry ingredients in a bowl and set aside.
- Grate the carrots and toss them as well as the pecans into the flour mixture.
- Whisk the egg, sugar, buttermilk, and vanilla in a separate bowl.
- Add the wet ingredients to the dry and mix just until they are barely combined, making sure there are plenty of lumps.
- Cook on a heated and prepared pan for a few minutes on each side and serve with your favorite toppings!
Everyone's definition of healthy is different. These pancakes are definitely more wholesome than your typical pancake.
Pancakes are always best when they're freshly made. You can keep them warm by keeping them on a baking sheet in the oven on the lowest setting. Reheating pancakes that get cold tends to make them rubbery.
You will love these Carrot Cake Popsicles, Cereal Milk Carrot Cake, and these Carrot Cake Muffins. This Carrot Bread is so good!
Carrot Cake Pancakes
- 1 cup all-purpose flour plus 2 tablespoons
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ cup coarsely grated carrots
- ¾ cup finely grated carrots
- ⅓ cup chopped pecans toasted
- 1 large egg room temperature
- ¼ cup packed brown sugar
- 1 cup buttermilk room temperature
- ½ teaspoon vanilla extract
- Preheat your skillet or griddle to medium low heat.
- Mix together the flour, baking powder, baking soda, salt, and spices in a large bowl.
- Toss in the grated carrots and pecans to the flour mixture and coat well.
- Whisk together the egg, sugar, buttermilk, and vanilla together in a separate bowl until well-combined.
- Mix the wet ingredients into your dry ingredients and mix until just combined. There should still be several lumps in the batter.
- Grease your skillet or griddle with butter and pour in ⅓ cup rounds of the batter at least a couple of inches apart.
- Cook until bubbles begin to form and pop and the edges of the batter look slightly dried. Flip and cook for another 2 - 3 minutes.
- Serve hot with your favorite toppings
I can read the post but don’t see a recipe! These look wonderful an I”d like to make them....Thanks!
Ah, it’s there now, thanks!