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
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Grater (for the carrots)
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/4 cup chopped walnuts optional
- Maple syrup for serving
- Cream cheese glaze optional
Instructions
Mix the dry ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt.
Combine the wet ingredients
- In a medium mixing bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Blend the mixtures
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots and chopped walnuts (if using). Be careful not to overmix the batter to keep the pancakes fluffy.
Heat the skillet
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
Cook the pancakes
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown. Repeat with the remaining batter.
Serve and enjoy
- Serve the pancakes warm, topped with a drizzle of maple syrup and, if desired, a dollop of cream cheese glaze. Enjoy the taste of carrot cake in every bite!
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.