Carrot Cake Pancakes
Start your morning with a cozy, indulgent twist on a breakfast classic: Carrot Cake Pancakes! These fluffy, spice-infused pancakes combine all the warm flavors of your favorite carrot cake—cinnamon, nutmeg, and a hint of brown sugar—into a stack of irresistible goodness. Made with finely grated carrots for natural sweetness and texture, plus optional walnuts and raisins for extra crunch and chew, they’re a wholesome yet decadent treat. Perfectly golden and ready in just 35 minutes, these pancakes are best served hot with toppings like creamy cream cheese glaze, a drizzle of pure maple syrup, or a dollop of whipped cream. Whether for a weekend brunch or a special morning surprise, Carrot Cake Pancakes bring the comforting taste of dessert to your breakfast table.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 tablespoons Brown sugar
- 1 large Egg
- 1.25 cups Milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter (melted)
- 1 cup Carrots (finely grated)
- 0.5 cup Walnuts (chopped, optional)
- 0.25 cup Raisins (optional)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar.
In a separate medium bowl, beat the egg, then whisk in the milk, vanilla extract, and melted butter until combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter will be slightly lumpy.
Fold in the grated carrots, chopped walnuts, and raisins (if using). Let the batter rest for 5 minutes to allow the ingredients to blend and the baking powder to activate.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake, spreading it out slightly if needed. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
Flip each pancake carefully and cook for another 2 minutes, or until golden brown and cooked through.
Keep the cooked pancakes warm in a low-temperature oven (200°F or 95°C) while you repeat with the remaining batter.
Serve the pancakes hot with your choice of toppings, such as cream cheese glaze, maple syrup, or a dollop of whipped cream.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 2540 mg | 110% | |
| Total Carbohydrate | 245.5 g | 89% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 72.7 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 656 mg | 50% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2172 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
