Carrot Cake Pancakes

Hi Everyone!

Kathi here from over at Deliciously Yum. We’re talking breakfast today. Even though it’s not my personal favorite of the day, breakfast foods eaten at any other time, definitely have my heart skipping a beat.

With the holiday season just around the corner, I started thinking about special breakfast treats that will keep you satisfied and full until it’s time to dig into that holiday dinner you’ve been waiting for all year.

And in order to keep things fun and festive, I decided to put a twist on one of our family favorites. Best ever pancakes are upping the ante with the wonderful flavors of carrot cake.

Carrot Cake Pancakes... these are so delicious and make for a fabulous fall breakfast!

Classic carrot cake spices like cinnamon, nutmeg, and ginger are shining alongside grated carrots (which make the pancakes even more amazing and moist) and transform pancakes into an indulgence you have got to try for yourself.

Carrot Cake Pancakes... these are so delicious and make for a fabulous fall breakfast!

Topped with a healthy amount of butter and dripping with maple syrup, I am pretty sure hardly anyone will be able to resist a stack of these. There’s not a doubt in my mind. You might even want to consider making a double batch, especially if you’re feeding a crowd. You won’t believe how fast they disappear and just in case you do have some leftovers, these pancakes freeze extremely well.

Carrot Cake Pancakes... these are so delicious and make for a fabulous fall breakfast!

I hope you enjoy!

5.0 from 2 reviews
Carrot Cake Pancakes
Serves: 4
  • 1½ cups all-purpose or whole wheat flour
  • 3½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1⅓ cups milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, melted
  • 2 medium carrots, grated
  1. In a medium bowl, combine the flour, baking powder, salt, sugar, cinnamon, ginger, and nutmeg. Add the milk, egg, vanilla, and melted butter. Whisk until smooth, it’s okay if some lumps remain. Fold in grated carrots.
  2. Turn a griddle to high and spray with nonstick spray. Pour batter onto griddle, using a ¼ cup for each pancake. Brown on both sides for about 2 minutes each and serve hot with syrup or desired toppings.
Pancakes can be stored in the freezer for up to 2 weeks.


This recipe was created by contributor, Kathi, from Deliciously Yum


You can find Deliciously Yum at:

Facebook | Twitter | Pinterest

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: breakfast

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe


  1. CakeSpy

    This is just so great!!!!! Accent on the "cake" part of "pancake" it!

  2. Daisy Williams


    I am wondering how I would adjust the recipe for waffles. My boys would LOVE these!!!

  3. Mir

    These are pretty amazing. I love it! Pancake perfection!

  4. Shellie


    Thanks for a great variation on traditional pancakes! As the weather has turned colder, the spices in this dish are very comforting.

    I love the addition of the carrots, not just for the flavor but to get more vegetables in my boys menu whenever and wherever possible.

  5. Lauren

    I made this recipe as part of an easter brunch - how delicious! Everyone was very impressed with it.

  6. Jessica

    Not sure what I did wrong, as I followed the recipe exactly as written. But these pancakes stayed wet on the inside no matter how long I cooked them, and the taste was just off. Not to mention, a little salty.

  7. Nettie Moore

    Hi Nikki! Thank you for contributing! I appreciate all the shares and comments on this Parade Post.