Carrot Cake Pancakes Recipe

Indulge in the irresistible flavor of carrot cake, transformed into fluffy, delicious pancakes! These aren't your average breakfast cakes; they're bursting with warm spices, moist carrots, and a hint of sweetness. Perfect for brunch, a weekend treat, or a special occasion, these pancakes are guaranteed to be a crowd-pleaser. Top with cream cheese frosting for the ultimate carrot cake experience!

Prep Time 15 mins
Cook Time 30 mins
Calories 453.2 kcal
Protein 22g
Rating 4.5 (2 Reviews)
Carrot Cake Pancakes 30

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carrot Cake Pancakes

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How to Make Carrot Cake Pancakes

  1. Preheat your griddle or non-stick pan to medium heat. Lightly grease with butter or oil.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, combine the grated carrots, eggs, milk, oil, and sugar. Mix well.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip only once when bubbles start to appear on the surface.
  7. Serve immediately. Top with softened cream cheese frosting, chopped walnuts, or a drizzle of maple syrup, if desired.

Nutrition Information (Approximate per serving)

Sodium

39 g

Sugar

101g

Fat

14g

Carbs

29g