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.
Growing up, I was always more of a waffles over pancakes kind of person. But I always made the fluffiest pancakes, so I’d end up making pancakes for everyone in the house, then going back and making myself waffles with any leftover batter. As an adult, I have a deep appreciation for both a fluffy af pancake and a crisp waffle. They’re both amazing and most days almost interchangeable for my breakfast moods.
In honor of the spring weather we are now experiencing, I wanted to make something with carrot cake. I’ve had several readers tell me they wished I had more carrot cake recipes on the site, so I am working on that, starting with these carrot cake pancakes. To find quick links to my other carrot cake recipes, scroll down to just above the recipe card!
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. I love topping mine with whipped cream and berries, but my kid will always reach for some nuts instead of berries for hers.
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.
So go and enjoy the warming spring weather and make some carrot cake pancakes!