Carrot Cake Pancakes

Start your morning with a cozy, indulgent twist on a breakfast classic: Carrot Cake Pancakes! These fluffy, spice-infused pancakes combine all the warm flavors of your favorite carrot cake—cinnamon, nutmeg, and a hint of brown sugar—into a stack of irresistible goodness. Made with finely grated carrots for natural sweetness and texture, plus optional walnuts and raisins for extra crunch and chew, they’re a wholesome yet decadent treat. Perfectly golden and ready in just 35 minutes, these pancakes are best served hot with toppings like creamy cream cheese glaze, a drizzle of pure maple syrup, or a dollop of whipped cream. Whether for a weekend brunch or a special morning surprise, Carrot Cake Pancakes bring the comforting taste of dessert to your breakfast table.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 2 teaspoons Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Salt
• 2 tablespoons Brown sugar
• 1 large Egg
• 1.25 cups Milk
• 1 teaspoon Vanilla extract
• 2 tablespoons Butter (melted)
• 1 cup Carrots (finely grated)
• 0.5 cup Walnuts (chopped, optional)
• 0.25 cup Raisins (optional)

Directions

Step 1

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar.

Step 2

In a separate medium bowl, beat the egg, then whisk in the milk, vanilla extract, and melted butter until combined.

Step 3

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter will be slightly lumpy.

Step 4

Fold in the grated carrots, chopped walnuts, and raisins (if using). Let the batter rest for 5 minutes to allow the ingredients to blend and the baking powder to activate.

Step 5

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

Step 6

Pour 1/4 cup of batter onto the skillet for each pancake, spreading it out slightly if needed. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.

Step 7

Flip each pancake carefully and cook for another 2 minutes, or until golden brown and cooked through.

Step 8

Keep the cooked pancakes warm in a low-temperature oven (200°F or 95°C) while you repeat with the remaining batter.

Step 9

Serve the pancakes hot with your choice of toppings, such as cream cheese glaze, maple syrup, or a dollop of whipped cream.

Nutrition Facts

Serving size	(963.4g)

Amount per serving	% Daily Value*
Calories	1853.4

Total Fat 80.1g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 2.2g
Cholesterol 309.0mg	0%
Sodium 2540.2mg	0%
Total Carbohydrate 245.5g	0%
Dietary Fiber 20.4g	0%
Total Sugars 72.7g
Protein 49.4g	0%

Vitamin D 188.0IU	0%
Calcium 655.7mg	0%
Iron 13.4mg	0%
Potassium 2172.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.9%

Protein: 10.4%

Carbs: 51.7%