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!
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!
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.