Carrot Cake Pancakes Recipe
Carrot Cake Pancakes blend the classic flavors of carrot cake into a breakfast favorite. Mix grated carrots, flour, baking powder, cinnamon, and nutmeg. Combine with eggs, milk, and a touch of vanilla. Cook on a hot griddle until golden brown. Top with cream cheese glaze or maple syrup for a delicious twist on traditional pancakes. Enjoy these fluffy, spiced treats with a morning cup of coffee.
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!
Notes
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.