Carrot Cake Pancakes

These soft and fluffy carrot cake pancakes are topped with spiced sweet carrots, blueberries, and cherries then drizzled with maple syrup.

Why this recipe works

Carrot cake pancakes allow you to eat your dessert as breakfast! These made from scratch pancakes use shredded carrots and spices that’ll truly elevate your pancake game.

These cakes will even impress the young ones who aren’t huge fans of vegetables. All you have to do is tell them you’re making carrot cake for breakfast! You can go as far as sneaking some shredded zucchini into this recipe without them ever knowing.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

How to Make Carrot Cake Pancakes

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a large mixing bowl, combine all dry ingredients – flour, carrot, sugar, baking powder, cinnamon, nutmeg, and cloves.
   
   EXPERT TIP: If you are concerned that the carrots are too large, you can cut them up smaller or run them through a mini food processor to break them up.
   
2. In a jar or glass measuring cup mix the milk, vanilla, apple cider vinegar, and oil together. Let curdle for 2 minutes. Pour wet ingredients onto the flour. Mix until batter is smooth and lump-free. Let the pancake batter rest for 10 minutes.
3. Heat a non-stick skillet on low-medium heat. Grease skillet with a bit of butter and pour ¼ cup of batter per pancake.
4. Cook pancakes until bubbles form on the surface then flip to cook on the other side until golden brown. Repeat until no pancake batter is left. Adjust the heat while you are cooking.
5. Prepare topping: Heat a small pan and melt the butter. Mix in cinnamon, nutmeg, carrots, and maple syrup. Cook until warm then remove from heat.
6. Top pancakes with sweet carrots, blueberry, and cherry.
7. Serve immediately with extra maple syrup.

Optional Additions for Pancakes

• Protein powder
• Grated pumpkin
• Sweet potatoes
• Pumpkin spices
• Fresh lemon juice
• Banana
• Raisins
• Cranberry

Frequently Asked Questions

Yes you can make pancake batter the night before. Mix all ingredients together then store the batter in an airtight container. Place in the refrigerator for up to 12 hours. The next day when you are ready to cook, if you find a thicker batter, add a bit of almond milk. The pancake might take a bit longer to cook all the way through as the batter is chilled.

Yes, you can prepare the topping 1 or 2 days before and also enjoy it on top of desserts, yoghurt, or toast. After preparing the topping, allow to cool down completely then store in an airtight container in the refrigerator.

Yes, you can puree the carrots if you’d like to.

To get your pancakes fluffier, you can add 1 small mashed banana which is a good vegan egg substitute. Adding more baking powder will also give more fluffiness to the pancakes.

Yes, you can make these pancakes gluten free. Bob’s Red Mill is a very popular brand for gluten free flour and I can highly recommend it as it’s easy to work with. The result is the same as regular flour and no one will notice the difference. I personally prefer to use Gluten Free Oat Flour or Gluten Free All Purpose Flour which are the easiest choices. Therefore you will get the same fluffiness and moisture in your pancakes.

To store pancakes, let them cool completely to room temperature then transfer into a ziplock bag or an airtight container. Store in the refrigerator up to 4 days.

If you want to freeze Carrot Cake Pancakes, place wax paper between the pancakes before freezing. Freeze up to 3 months. Once ready to reheat, allow pancakes to defrost completely. To reheat, microwave by placing pancakes on a plate and warm for 30-60 seconds. Another alternative is to grease a nonstick cast iron skillet with butter to warm them. The skillet method will bring the moisture back.

Carrot cake pancakes make a delicious Easter breakfast option. With all the flavors you know and love from a classic carrot cake but in breakfast form!

More Breakfast Recipes

• Blueberry Breakfast Cake
• Cranberry Breakfast Bites
• Classic Buttermilk Pancakes
• Loaded Coffee Breakfast Smoothie
• Pineapple Pancakes with Coconut Syrup
• Apple Pancakes

More Carrot Cake Ideas

• Classic Carrot Cake
• Shortcut Carrot Cupcakes
• Carrot Cake Trifle
• Low Fat Carrot Cake

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