I never thought about combining two of my favorite breakfast foods until my daughter asked why we couldn’t have cake for breakfast. That’s when it hit me – why not turn carrot cake into pancakes? Growing up, my mom’s carrot cake was a special treat saved for birthdays and holidays, but these pancakes let us enjoy those warm, cozy flavors any morning of the week.
Just like regular pancakes, these are super easy to whip up – and they’re a sneaky way to get some veggies into breakfast. My kids don’t even realize they’re eating carrots; they just know they’re getting pancakes that taste like dessert. And honestly? That’s a win in my book.
Why You’ll Love These Carrot Cake Pancakes
- Quick breakfast option – Ready in just 25-35 minutes, these pancakes are perfect for busy mornings when you want something special but don’t have hours to spend in the kitchen.
- Healthier twist – Made with whole wheat flour and fresh carrots, these pancakes sneak in some extra nutrition while still tasting like a treat.
- Pantry-friendly recipe – Most ingredients are basic kitchen staples, and you’ll only need one carrot to make a full batch.
- Kid-approved breakfast – These pancakes taste like dessert but pack in vegetables – perfect for picky eaters who might otherwise turn their nose up at carrots.
What Kind of Carrots Should I Use?
Regular orange carrots from your grocery store’s produce section are perfect for these pancakes – no need to hunt down fancy varieties. Fresh carrots will give you the best flavor and moisture content, though you can use pre-shredded carrots in a pinch (they tend to be a bit drier). When choosing your carrots, look for ones that are firm and bright orange, avoiding any that feel rubbery or have soft spots. For the best results, grate your carrots using the large holes of a box grater right before making the pancakes, as freshly grated carrots are juicier and more flavorful than those grated ahead of time.
Options for Substitutions
One of the great things about these pancakes is how adaptable they are. Here are some helpful swaps you can try:
- Flour blend: You can use all plain flour instead of the wheat/plain mix, or try oat flour for a nutty taste. For gluten-free options, use a 1:1 gluten-free flour blend – just watch the batter consistency as you might need a splash more milk.
- Carrots: While fresh carrots work best, you can use pre-shredded carrots from the store. Just make sure they’re not too dry. You could even try zucchini (squeeze out excess moisture first) for a different twist.
- Milk: Any milk works here – dairy, almond, oat, or soy. Each will give slightly different results, with plant-based milks creating slightly thinner pancakes.
- Brown sugar: Feel free to swap with maple syrup or honey (use 2 tablespoons), or coconut sugar as a 1:1 replacement. If using liquid sweeteners, reduce the milk by 1 tablespoon.
- Egg: For a vegan version, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or mashed banana (¼ cup).
- Coconut oil/butter: These are interchangeable with any neutral cooking oil like canola or vegetable oil for cooking the pancakes.
Watch Out for These Mistakes While Cooking
The biggest challenge when making carrot cake pancakes is getting the right consistency – grating your carrots too coarsely can lead to crunchy, undercooked bits in your pancakes, so use the fine side of your grater and gently squeeze out any excess moisture. Another common mistake is overworking the batter – mix just until the ingredients are combined, as overmixing will result in tough, dense pancakes instead of light and fluffy ones. Temperature control is crucial too – cooking these pancakes on too high heat will burn the outside while leaving the inside raw, so maintain a medium heat and look for bubbles forming on the surface before flipping. For the best texture, let your batter rest for 5-10 minutes before cooking, which allows the flour to properly hydrate and the baking powder to activate.
What to Serve With Carrot Cake Pancakes?
These sweet and spiced carrot cake pancakes are perfect for a cozy weekend breakfast, and there are so many tasty ways to serve them! The obvious choice is a generous spread of cream cheese frosting or maple cream cheese spread to really nail that carrot cake feel. I like to add some chopped pecans or walnuts on top for a nice crunch, and a drizzle of pure maple syrup never hurts. For a fresh element that balances the sweetness, try serving these pancakes with a side of fresh fruit like berries or sliced bananas, or even a dollop of Greek yogurt with a touch of honey.
Storage Instructions
Keep Fresh: These carrot cake pancakes stay good in the fridge for up to 3 days when stored in an airtight container. Just place a piece of parchment paper between each pancake to prevent them from sticking together. They make a perfect grab-and-go breakfast for busy mornings!
Freeze: Want to meal prep? These pancakes freeze really well! Let them cool completely, then place them in a freezer bag with parchment paper between each pancake. They’ll keep for up to 2 months in the freezer. I like to make a double batch just for this reason!
Reheat: To warm up your pancakes, pop them in the toaster for a quick fix, or microwave them for 20-30 seconds. If they’re frozen, you can reheat them straight from the freezer – just add an extra 30 seconds to the heating time. They’ll taste almost as good as fresh!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 15-20 g
- Fat: 25-30 g
- Carbohydrates: 85-95 g
Ingredients
- 3/4 cup shredded carrots (approximately 1 big carrot)
- 1/2 cup plain flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk (any type you prefer)
- 3 tablespoons brown sugar
- 2 tablespoons coconut oil or butter (for cooking)
Step 1: Prepare the Carrots
Start by grating the carrot(s) using a box grater or a food processor.
Once grated, set the carrots aside for later use in the recipe.
Step 2: Combine Dry Ingredients
In a large mixing bowl, mix together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Ensure that these dry ingredients are well combined before moving on to the next step.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the egg, vanilla, milk, and brown sugar until the mixture is smooth.
Once combined, stir in the grated carrots to the wet ingredients, mixing them thoroughly.
Step 4: Create the Pancake Batter
Pour the liquid ingredients into the bowl of dry ingredients.
Stir everything together until just combined to create your pancake batter.
Be careful not to overmix, as this can affect the texture of the pancakes.
Step 5: Cook the Pancakes
Heat 1 tablespoon of butter or oil in a non-stick cooking pan or skillet over medium heat.
Once the pan is hot, add about 1/4 cup of the pancake batter to the pan.
Cook the pancakes for 2-3 minutes on each side until golden brown and cooked through.
Repeat this process until all of the batter has been used.
Step 6: Serve and Enjoy
Once all the pancakes are cooked, serve them with your favorite toppings.
Some great options might include maple syrup, honey, fresh fruits, or a dollop of yogurt.
Enjoy your delicious carrot pancakes!