Here’s my best Carrot Cake Pancakes recipe that I absolutely love to make for breakfast! It all starts with old-fashioned rolled oats, which I mix with raisins, baking powder, and warm spices like cinnamon and nutmeg.
Then, I whisk together applesauce, buttermilk, an egg, and a touch of maple syrup to add sweetness. The secret ingredient? Freshly shredded carrots, which bring out that authentic carrot cake flavor.
I add chopped walnuts for a crunchy texture and stir everything together until smooth. After heating up a skillet with a bit of coconut oil, I pour the batter and cook each pancake to golden perfection.
The result is a fluffy, flavorful breakfast that’s comforting yet healthy. I love serving these with extra maple syrup and a sprinkle of chopped walnuts!
They offer a unique way to enjoy the flavors of carrot cake without the fuss of baking, making them perfect for any time of the day.
Let’s dive into the Carrot Cake Pancakes recipe and transform your next meal into a flavorful celebration!
How To Prepare Carrot Cake Pancakes Recipe?
Recipe Overview
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Yield: 4 servings
Kitchen Utensils Needed:
- Mixing bowls
- Whisk or spoon for mixing
- Grater (for shredding carrots)
- Measuring cups and spoons
- Skillet or griddle
- Spatula
Ingredients List
- 1 ½ cups (143g) old fashioned rolled oats (gluten-free if desired)
- 3 tablespoons (30g) raisins
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon pure maple syrup (or substitute with coconut sugar or honey)
- ½ cup (125g) unsweetened applesauce
- ¼ teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 1 cup (100g) shredded carrots (grated with a cheese grater)
- ¼ teaspoon nutmeg (for extra flavor)
- 1 teaspoon vanilla extract
- ¼ cup chopped walnuts
- Olive oil or coconut oil, for cooking
How To Make Carrot Cake Pancakes Recipe
1. In a large bowl, whisk together rolled oats, baking powder, cinnamon, nutmeg, and salt until well combined. In a separate bowl, beat together buttermilk, eggs, maple syrup, applesauce, and vanilla extract.
2. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the shredded carrots, raisins, and walnuts, ensuring everything is evenly mixed.
3. Heat a skillet or griddle over medium heat and lightly grease with olive oil or coconut oil. Once the pan is hot, pour about 1/4 cup of batter for each pancake.
4. Cook the pancakes for 2-3 minutes, or until small bubbles appear on the surface and the edges begin to set. Flip the pancakes and cook for another 2-3 minutes until golden brown on both sides.
5. Serve the pancakes warm, topped with extra maple syrup, fresh fruit, or a spoonful of yogurt, if desired. Enjoy your delicious and nutritious carrot cake pancakes!
Special Note
For an extra touch of indulgence, I sometimes make a quick cream cheese glaze by mixing softened cream cheese with a bit of powdered sugar and milk.
It’s the perfect topping for these pancakes if you want to replicate that classic carrot cake frosting.
You can also add raisins or shredded coconut to the batter if you like more texture in your pancakes.
Nutrition Facts Carrot Cake Pancakes Recipe
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Fat | 10g |
| Carbohydrates | 33g |
| Protein | 6g |
| Fiber | 2g |
| Sugar | 10g |
Health Benefits of Carrot Cake Pancakes Recipe
1. Rich in Vitamin A
These pancakes are packed with grated carrots, which are an excellent source of vitamin A. This nutrient is essential for maintaining good vision, supporting immune function, and promoting healthy skin.
2. Good Source of Fiber
Carrots and whole grains in the flour provide dietary fiber, which helps support digestive health. Fiber keeps you feeling full longer, aids in digestion, and helps regulate blood sugar levels.
3. Heart-Healthy Fats
If you choose to include chopped walnuts in the batter, you’re adding heart-healthy fats. Walnuts contain omega-3 fatty acids, which are known to reduce inflammation and support cardiovascular health.
4. Antioxidant Boost
Carrots are rich in antioxidants like beta-carotene, which helps fight free radicals in the body. Antioxidants are crucial for reducing oxidative stress, which can lower the risk of chronic diseases.
5. Moderate Sugar Content
These pancakes strike a balance between sweetness and health. With just a tablespoon of sugar in the batter and the option to add a touch of maple syrup, you can enjoy them without overloading on sugar, making them a healthier breakfast option.
Hot Tips for Perfect Carrot Cake Pancakes
➢ Freshly grated carrots add more moisture and sweetness compared to pre-shredded ones.
➢ Stir the batter just until combined to keep the pancakes light and fluffy.
➢ Let the batter sit for 5 minutes before cooking to thicken and give the oats time to absorb the liquid.
➢ If the batter is too thick, add a splash of buttermilk or water to reach your desired consistency.
➢ Make sure the skillet is preheated to medium heat before cooking—this ensures golden, crisp edges and soft centers.
When to Serve
You can serve your carrot cake pancakes recipe for breakfast, brunch, or even as a special treat for a weekend morning!
They’re perfect for a cozy family gathering or whenever you’re craving something delicious and wholesome. You could also serve them for a fun holiday breakfast or as a dessert-style brunch option.
Pair them with a warm drink like coffee or tea, or even a fresh fruit side to balance the sweetness. Enjoy them right after cooking while they’re warm and fluffy for the best experience!
Storage And Shelf Life
To store carrot cake pancakes recipe, allow them to cool completely before placing them in an airtight container. In the refrigerator, they will stay fresh for 3-4 days.
For longer storage, freeze the pancakes after cooling by laying them flat on a baking sheet until solid, then transferring them to a freezer-safe bag or container.
Frozen pancakes will last up to 2-3 months. Reheat in the microwave, toaster, or skillet for a quick and easy breakfast!
Frequently Asked Questions About Carrot Cake Pancakes
Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before cooking the pancakes the next morning. However, for the fluffiest pancakes, it’s best to make the batter fresh.
Can I substitute the buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by mixing 3/4 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using it in the recipe.
Are there any gluten-free options?
Yes, you can make these pancakes gluten-free by using a gluten-free flour blend instead of all-purpose flour. Make sure the blend you use is suitable for baking and has a 1:1 substitution ratio.
How can I store leftover pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or pop them in a toaster for a few minutes until heated through.
Can I freeze the pancakes?
Absolutely! You can freeze these pancakes for up to a month. Place the cooled pancakes in a single layer on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe bag or container. Reheat them in the toaster or microwave straight from the freezer.
Conclusion
Carrot Cake Pancakes Recipe offer a delightful twist on a classic breakfast favorite. Each bite features the warm spices, sweet carrots, and optional nuts that define carrot cake, combined with the soft, fluffy texture of pancakes.
The soft, fluffy pancakes with the warm spices and sweetness from the carrots and maple syrup are a hit every time.
I’m so glad I experimented with this Carrot Cake Pancakes Recipe, and I hope you’ll try it too! Carrot Cake Pancakes Recipe a simple, delicious way to bring a little joy to your mornings.
Gather your ingredients, heat the skillet, and savor the delicious harmony of carrot cake pancakes. Happy cooking and eating!
More Delicious Carrot Cake Recipes
Moist Carrot Cake Buttermilk Recipe
Publix Carrot Cake Recipe || Make At Home
Carrot Cake Recipe Without Nuts || Best Ever
Famous Carrot Cake J Alexander Recipe
Jamaican Carrot Cake Recipe || Easy to Make
Carrot Cake Pancakes Recipe
Equipment
- Mixing bowls
- Whisk or spoon for mixing
- Grater (for shredding carrots)
- Measuring cups and spoons
- Skillet or griddle
- Spatula
Ingredients
- 1 ½ cups 143g old fashioned rolled oats (gluten-free if desired)
- 3 tablespoons 30g raisins
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon pure maple syrup or substitute with coconut sugar or honey
- ½ cup 125g unsweetened applesauce
- ¼ teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 1 cup 100g shredded carrots (grated with a cheese grater)
- ¼ teaspoon nutmeg for extra flavor
- 1 teaspoon vanilla extract
- ¼ cup chopped walnuts
- Olive oil or coconut oil for cooking
Instructions
- In a large bowl, whisk together rolled oats, baking powder, cinnamon, nutmeg, and salt until well combined. In a separate bowl, beat together buttermilk, eggs, maple syrup, applesauce, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the shredded carrots, raisins, and walnuts, ensuring everything is evenly mixed.
- Heat a skillet or griddle over medium heat and lightly grease with olive oil or coconut oil. Once the pan is hot, pour about 1/4 cup of batter for each pancake.
- Cook the pancakes for 2-3 minutes, or until small bubbles appear on the surface and the edges begin to set. Flip the pancakes and cook for another 2-3 minutes until golden brown on both sides.
- Serve the pancakes warm, topped with extra maple syrup, fresh fruit, or a spoonful of yogurt, if desired. Enjoy your delicious and nutritious carrot cake pancakes!