Last week, I published blueberry pancakes here and Banana Pancakes here. So, I thought these would be a great variation!
Since I’m trying to include more veggies in our meals, this is a great idea.
Also, if you’re craving carrot cake, then maybe give these a shot.
The first time I made these, I was just experimenting, but the moment my partner and I tried them, I knew this would be a monthly breakfast!
They’re light, airy, and packed with shredded carrots so they’re pretty sweet! You can also add a pinch of cinnamon and nutmeg to make it more festive and add some flavor.
I currently love having these with maple cream cheese drizzle.
Whether it’s Easter brunch or just a weekend treat, these pancakes are guaranteed to make your morning feel extra special. And if you’re looking for the best nonstick griddle or the fluffiest pancake spatula, check out my favorite one here.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
My Pro Tips for the Best Carrot Pancakes
Use finely shredded carrots so they blend seamlessly into the batter. Larger shreds can make the pancakes too chunky.
Let the batter rest for 5 minutes before cooking—this allows the gluten to relax, making the pancakes even fluffier.
Cook over medium heat to avoid burning the outside before the inside is fully cooked. Toast the pecans before adding them to enhance their nutty flavor.
(This non-stick pan is perfect for pancakes! )
Carrot Cake Pancakes
Course: BreakfastDifficulty: Medium4
pancakes10
minutes15
minutesIngredients
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
2 tablespoons brown sugar
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons melted butter
1 cup finely shredded carrots
½ cup chopped pecans (optional)
¼ cup raisins (optional)
- For the Maple Cream Cheese Drizzle:
4 ounces cream cheese, softened
2 tablespoons maple syrup
2 tablespoons milk (adjust for consistency)
½ teaspoon vanilla extract
Directions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and brown sugar. These spices are what give the pancakes that warmth, so don’t skimp on them! If you want an even stronger spice kick, a pinch of cloves or allspice can do wonders.
- In another bowl, whisk the buttermilk, eggs, vanilla extract, and melted butter. Slowly pour the wet ingredients into the dry ingredients, stirring gently. The key to fluffy pancakes is not overmixing! A few lumps in the batter are totally fine. Fold in the shredded carrots, chopped pecans, and raisins, if using. The batter should be thick but pourable.
- Heat a griddle or nonstick pan over medium heat and lightly grease it with butter or oil. Using a ladle, pour about ¼ cup of batter for each pancake. Cook until you see bubbles forming on the surface, about 2 minutes, then flip and cook for another minute until golden brown. Transfer to a plate and keep warm while you finish the rest.
- For the maple cream cheese drizzle, beat the softened cream cheese with maple syrup, milk, and vanilla extract until smooth. If it’s too thick, add a little more milk until it reaches a pourable consistency. This drizzle adds the perfect creamy contrast to the spiced pancakes, making it taste even more like a slice of carrot cake!
- Drizzle the cream cheese topping over the pancakes and sprinkle with extra chopped pecans for some crunch. Serve warm with a little extra maple syrup and a dusting of cinnamon if you really want it to taste like carrot cake!
- I understand the cream cheese topping may be too much, so you can just have it with maple syrup if you’re cutting down on calories.
Substitutions and Add-Ins:
Swap all-purpose flour for whole wheat flour for a healthier, fiber-packed version. Use almond milk with 1 teaspoon of lemon juice instead of buttermilk for a dairy-free option.
If you don’t have brown sugar, swap with coconut sugar or honey for a natural sweetness. I currently love Coconut Sugar and I don’t mind the taste.
Love coconut? Add shredded coconut to the batter if you want it to make it more tropical themed.
Not a fan of cream cheese? Try vanilla Greek yogurt or a simple dusting of powdered sugar instead.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
