Why You’ll Love This Carrot Cake Pancakes
- All the flavor, none of the fuss. You get that beloved carrot cake taste—the warm spices, the tender crumb, the hint of sweetness—without having to preheat an oven or wait for layers to cool. It’s breakfast cake, and we’re here for it.
- Surprisingly wholesome. With a base of whole wheat flour, freshly grated carrot, and a sensible amount of natural sweetness, these pancakes feel indulgent but are packed with good-for-you ingredients. It’s a breakfast you can feel genuinely good about.
- The texture is everything. We’re talking fluffy, light pancakes with little bursts of soft carrot and, if you add them, crunchy walnuts. It’s a party in your mouth, with different textures in every single bite.
- Incredibly versatile. Top them with classic maple syrup, a dollop of Greek yogurt, a drizzle of honey, or my personal favorite, a simple smear of cream cheese frosting. They’re a blank canvas for your breakfast dreams.
Ingredients & Tools
- 1 cup whole wheat pastry flour (or all-purpose)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 large egg
- 1 cup buttermilk (see tips for a substitute!)
- 2 tbsp melted butter or coconut oil, cooled
- 2 tbsp pure maple syrup or brown sugar
- 1 tsp vanilla extract
- 3/4 cup finely grated carrot (from about 1 medium carrot)
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tbsp raisins (optional)
Tools: A large mixing bowl, a medium mixing bowl, a box grater, a whisk, a non-stick skillet or griddle, and a spatula.
The quality of your spices really makes a difference here—if your cinnamon has been in the cupboard for years, it’s time for an upgrade! And don’t skip the buttermilk; its tanginess is the perfect counterpoint to the sweet carrots and spices, and it creates an incredibly tender pancake.
Serves: 2-3 (makes about 8-10 pancakes) | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Grate your carrots finely. You don’t want big, crunchy chunks of carrot in your pancakes. Using the small holes on your box grater ensures they blend seamlessly into the batter, softening perfectly as they cook and distributing their sweetness throughout.
- The buttermilk situation. No buttermilk? No problem. You can make a great substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with regular milk to the 1-cup line. Let it sit for 5 minutes until it curdles slightly. It works like a charm!
- Don’t overmix the batter. This is the golden rule of pancake-making. A few lumps in the batter are totally fine—in fact, they’re desirable! Overmixing develops the gluten in the flour and leads to tough, dense pancakes. We want light and fluffy.
- Get your pan to the right temperature. This is crucial. Too hot, and the outside burns before the inside cooks. Too low, and you get pale, greasy pancakes. A flick of water should sizzle and evaporate quickly on the surface when it’s ready.
How to Make Carrot Cake Pancakes
Step 1: Combine the Dry Ingredients. In your large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisking aerates the flour and ensures the leaveners and spices are evenly distributed, which is the first step to a perfectly uniform pancake. You’ll get a whiff of that beautiful spice blend—it already smells like carrot cake!
Step 2: Whisk the Wet Ingredients. In the medium bowl, whisk the egg vigorously until it’s pale and frothy. This adds extra air. Then, whisk in the buttermilk, cooled melted butter, maple syrup, and vanilla extract. The key here is to make sure your melted butter isn’t too hot, or it might cook the egg. The mixture will look a little separated at first, but keep whisking until it’s smooth.
Step 3: The Big Merge. Pour the wet ingredients into the dry ingredients. Now, here’s the important part: use a spatula and gently fold everything together. Stir just until the flour disappears. The batter will be thick and a little lumpy—that is exactly what you want. Do not try to make it smooth! Once combined, gently fold in the grated carrot, and if you’re using them, the nuts and raisins.
Step 4: Let the Batter Rest. This is a sneaky pro tip. Let the batter sit for 5-10 minutes on the counter. This allows the flour to fully hydrate and the baking soda to start reacting with the buttermilk, resulting in a thicker batter and ultimately, a fluffier pancake. You’ll notice the batter puff up slightly.
Step 5: Cook to Perfection. Heat your skillet or griddle over medium heat. Lightly grease it with butter or oil. For each pancake, drop about 1/4 cup of batter onto the hot surface. Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. This is your sign that the bottom is golden brown. Carefully flip and cook for another 1-2 minutes, until the second side is golden and the pancake is cooked through.
Step 6: Serve Immediately. Pancakes are best enjoyed straight from the pan. Keep finished pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven while you cook the rest, but honestly, they disappear so fast you might not need to!
Serving Suggestions
Complementary Dishes
- Crispy Turkey Bacon or Sausage — The salty, savory crunch is a fantastic contrast to the sweet, spiced pancakes. It creates a perfect breakfast balance that feels complete and utterly satisfying.
- A Fresh Fruit Salad — A mix of berries, orange segments, and a little mint adds a bright, juicy, and refreshing element that cuts through the richness of the pancakes beautifully.
- Scrambled Eggs with Chives — For a truly epic brunch spread, add some soft, creamy scrambled eggs. The mild, savory flavor is the ideal partner for the carrot cake vibes.
Drinks
- A Strong Cup of Coffee — The bitterness of a good dark roast coffee is the classic, non-negotiable pairing. It complements the spices and sweetness like nothing else.
- Cold Glass of Milk — Sometimes, the simple classics are the best. A cold glass of milk is wonderfully comforting and creamy alongside the warm pancakes.
- Hot Chai Tea Latte — Double down on the cozy spices! A warm chai latte echoes the cinnamon and ginger in the pancakes, creating a harmoniously spiced breakfast experience.
Something Sweet
- Cream Cheese Glaze — Whisk together 2 tbsp softened cream cheese, 2 tbsp milk, a splash of vanilla, and enough powdered sugar to reach a drizzling consistency. It’s the quintessential carrot cake topping, and it’s absolutely magical here.
- Warm Maple Syrup and Butter — You can’t go wrong with the classic. The deep, caramel notes of real maple syrup are a perfect match for the earthy carrots and warm spices.
- A Dollop of Whipped Coconut Cream — For a dairy-free option, a spoonful of lightly sweetened coconut cream adds a lovely, airy richness that feels decadent but light.
Top Mistakes to Avoid
- Mistake: Using thick, coarsely grated carrot. This leads to crunchy, undercooked carrot pieces in your soft pancakes, which is a real texture letdown. Fine grating is essential for them to soften properly during the short cooking time.
- Mistake: Mixing the batter until it’s completely smooth. I’ve messed this up before too, thinking I was being thorough. Overmixed batter = tough, rubbery pancakes. Embrace the lumps—they are your friends.
- Mistake: Flipping the pancakes too early. If you try to flip before the surface is covered with bubbles and the edges are set, you’ll end up with a messy, uneven pancake. Patience is key. Wait for those bubbles!
- Mistake: Pressing down on the pancakes with the spatula after flipping. This squeezes out all the precious air bubbles you worked so hard to create, resulting in a dense pancake. Just let them be.
Expert Tips
- Tip: Grate the carrot directly into a paper towel. After grating, wrap the carrot in a paper towel and squeeze out any excess moisture. This prevents your batter from becoming too wet and helps the pancakes cook up nice and fluffy, not soggy.
- Tip: Test your pan temperature with a “pancake sacrifice.” Cook one small, single pancake first. This allows you to adjust the heat without wasting a whole batch. Is it too dark too fast? Lower the heat. Taking forever to brown? Crank it up a bit.
- Tip: Keep finished pancakes warm and crisp. Instead of stacking them on a plate (which creates steam and makes them soggy), place them in a single layer on a wire rack set over a baking sheet in the warm oven. This keeps the bottoms from getting soft.
- Tip: Make a double batch and freeze them. These pancakes freeze beautifully. Let them cool completely, then layer them between parchment paper in a freezer bag. Reheat in the toaster for a quick, delicious weekday breakfast.
FAQs
Can I make the batter the night before?
I wouldn’t recommend it for the fluffiest results. The baking powder and baking soda will lose their oomph overnight, leading to denser pancakes. However, you can prep the dry ingredients and the wet ingredients in separate containers the night before. In the morning, just combine them, fold in the carrot, and you’re good to go—it cuts the morning prep time in half!
Can I make these gluten-free?
Absolutely! A 1:1 gluten-free baking blend works wonderfully here. Just make sure your blend contains xanthan gum, which helps bind the batter similarly to gluten. The texture might be a touch more delicate, but they’ll be just as delicious. I’ve had great success with Bob’s Red Mill 1-to-1 blend.
My pancakes are turning out flat. What did I do wrong?
Flat pancakes are usually a sign of old or expired leavening agents (baking powder/soda). They lose their potency over time. Check the expiration dates! Another culprit could be an under-heated pan—if it’s not hot enough, the pancakes will spread too much before the leaveners can create lift.
Can I omit the egg?
You can try a “flax egg” for a vegan option. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until gelatinous. It works as a binder, but the texture will be slightly denser and more cake-like, less fluffy. It’s still tasty, just different!
What’s the best way to reheat leftover pancakes?
The toaster is your best friend! It reheats them quickly and brings back a lovely crispness to the exterior. Avoid the microwave if you can, as it tends to make them soft and rubbery. If you must use a microwave, do it for just 15-20 seconds and then finish in a hot skillet for a minute to crisp up.
