Carrot Cake Pancakes (Print View)
Fluffy spiced pancakes loaded with grated carrots, walnuts, and warm cinnamon for a cozy breakfast twist.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon salt
→ Wet Ingredients
09 - 1 cup whole milk
10 - 2 large eggs
11 - 1/4 cup vegetable oil or melted butter
12 - 1 teaspoon vanilla extract
13 - Zest of 1 orange (optional)
→ Add-Ins
14 - 1 cup finely grated carrots (about 2 medium carrots)
15 - 1/4 cup chopped walnuts or pecans
16 - 1/4 cup raisins (optional)
→ For Serving
17 - Maple syrup, to taste
18 - Cream cheese glaze or yogurt (optional)
19 - Extra chopped walnuts
# How to Make:
01 - In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly distributed.
02 - In a separate bowl, whisk the milk, eggs, oil or melted butter, vanilla extract, and orange zest until smooth and well blended.
03 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes light and fluffy.
04 - Gently fold in the grated carrots, chopped walnuts or pecans, and raisins if using, distributing them evenly throughout the batter.
05 - Place a nonstick skillet or griddle over medium heat and lightly grease with oil or butter.
06 - Pour 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form across the surface and edges appear set, about 2 to 3 minutes. Flip and continue cooking for another 1 to 2 minutes until golden brown and cooked through.
07 - Repeat with the remaining batter, re-greasing the skillet as needed between batches.
08 - Serve warm with maple syrup, cream cheese glaze or yogurt, and additional chopped walnuts if desired.
# Expert Suggestions:
01 -
- These pancakes taste exactly like carrot cake but you get to eat them for breakfast without anyone judging you.
- The warm spices filling your kitchen will make everyone wander in asking what is cooking before you even flip the first one.
02 -
- Do not overmix the batter or your pancakes will turn tough and rubbery instead of light and fluffy.
- Grate the carrots as finely as you can because coarse shreds will not soften properly during the short cooking time.
03 -
- Use the small holes on your box grater for the carrots so they practically melt into the pancakes.
- A thin cream cheese glaze made with softened cream cheese, a splash of milk, and powdered sugar takes these from breakfast to brunch worthy.