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Walnuts and raisins on a stack of carrot cake pancakes.
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The BEST Carrot Cake Pancakes

These Carrot Cake Pancakes are sweet, fluffy, and delicious! Made with a mix of all-purpose and whole wheat flour, freshly grated carrots, vanilla, ground cinnamon, a little bit of nutmeg, and brown sugar, these flavorful pancakes are absolutely the BEST. Easily make them vegan and/or make them ahead of time. Perfect for a healthy everyday breakfast recipe or a next-level weekend brunch!
Course Breakfast
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9 Pancakes
Calories 112kcal
Author Christine McMichael

Equipment

Ingredients

  • 3/4 cup grated carrots about 1 large carrot
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup milk of choice
  • 3 Tablespoons brown sugar
  • 2 Tablespoons coconut oil or butter for cooking

Instructions

  • Grate the carrot(s) using a box grater or a food processor, then set aside.
  • Mix the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large mixing bowl.
  • Whisk the egg, vanilla, milk, and brown sugar together in a separate bowl.
  • Stir in the grated carrots.
  • Pour the liquid ingredients into the dry ingredients and stir until combined.
  • Heat up 1 Tablespoon of the butter or oil in a non-stick cooking pan or skillet of medium heat.
  • Add about 1/4 cup of the pancake batter to the pan.
  • Cook the pancakes for 2-3 minutes on each side.
  • Repeat until all of the batter is gone.
  • Serve with your favorite toppings and enjoy!

Notes

  • Easily make these vegan by swapping out the egg for a flax egg recipe or vegan egg substitute and a dairy-free milk option, such as almond milk, soy milk, oat milk, or coconut milk.
  • To make Carrot Cake Pancakes using pancake mix, simply make the pancakes according to the mix directions. Grate carrots with a box grater or food processor, then add to the pancake mix. Cook according to directions and enjoy!
  • Make a big batch of these pancakes and refrigerate or freeze for later! Refrigerate for 3-5 days or freeze for up to 3 months.

Nutrition

Calories: 112kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 219mg | Potassium: 124mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1943IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg