Carrot Cake Pancakes (Printable)
Fluffy spiced breakfast pancakes with grated carrots, walnuts, and warm cinnamon-nutmeg flavors.
# What You Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour (160 g)
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 milk (240 ml)
10 - 2 large eggs
11 - 1/4 cup vegetable oil or melted butter (60 ml)
12 - 1 teaspoon vanilla extract
13 - Zest of 1 orange (optional)
→ Add-Ins
14 - 1 cup finely grated carrots (110 g, about 2 medium carrots)
15 - 1/4 cup chopped walnuts or pecans (25 g)
16 - 1/4 cup raisins (40 g, optional)
→ For Serving
17 - Maple syrup, to taste
18 - Cream cheese glaze or yogurt (optional)
19 - Extra chopped walnuts
# How To Cook:
01 - In a large 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 together the milk, eggs, oil or melted butter, vanilla extract, and orange zest if using, 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 tender.
04 - Gently fold in the grated carrots, chopped walnuts or pecans, and raisins if using, distributing them evenly throughout the batter.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter.
06 - Drop 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and the edges appear set, about 2 to 3 minutes. Flip and cook 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 topped with maple syrup, cream cheese glaze or yogurt, and extra chopped nuts as desired.
# Expert Tips:
01 -
- The warm spices and orange zest make your kitchen smell like a bakery in the best way possible.
- They come together in about half an hour, which means you can pull these off even on a groggy weekend morning.
02 -
- Overmixing the batter is the fastest way to end up with tough, rubbery pancakes, so stop stirring the moment the flour disappears.
- Grating the carrots too coarsely makes them chewy in the pancakes instead of melting in, so use the fine side of your grater.
03 -
- Let the batter rest for 5 minutes before cooking, it hydrates the flour and gives you a noticeably fluffier pancake.
- A thin smear of cream cheese and a drizzle of maple syrup on top is the closest you will get to actual carrot cake frosting for breakfast.