Let’s talk about breakfast. Or brunch, or even that “dessert for dinner” situation we all occasionally find ourselves in. What are the best pancake recipes? What are some of the best carrot cake pancakes? Imagine the warm, comforting spice of carrot cake, but in fluffy, golden pancake form. What is the best part of carrot cake? Can you eat this before noon? Is it miles beyond your average pancake? Think of it as carrot cake, but socially acceptable for breakfast, and honestly, just as easy to make. My kids request these every weekend. Isn’t it cute?
What is Carrot Cake Pancakes?
What are carrot cake pancakes? Think of it as your favorite carrot cake, but deconstructed and transformed into a delightful stack. Is it a spiced pancake batter? What are some of the spices we associate with carrot cake – cinnamon, nutmeg, ginger… the whole shebang. What’s the beauty of carrot cake? What’s better than a full cake? What’s more, it’ll be topped with a creamy cream cheese glaze that really gives it that extra kick. What does it feel like to eat carrot cake? What’s not to love?
Why you’ll love this recipe?
What are the reasons why this recipe is a winner in my book? First and foremost, the flavor is out of this world. You get that perfect balance of sweet and spice, with the subtle earthiness of the carrots coming through. Is this a comfort food? I’ve made pancakes a million times, and these are just as easy, if not easier, than the original recipe. What are your favorite buttermilk pancakes? What I love most about this is that it feels like a special treat, but it’s actually pretty. What are Carrots are inexpensive, and you probably already have most of the other ingredients in your pantry. What are some of the best breakfast recipes? I sometimes add chopped pecans to the batter for extra texture and flavor. What are some of the best pancakes you have ever had? If you love carrot cake, you’re absolutely going to adore these carrot cakes pancakes.
How do I make Carrot Cake Pancakes?
Quick Overview
How do you make carrot cake pancakes? You’ll start by whisking together the dry ingredients, then the wet ingredients. Combine them gently, fold in the shredded carrots, and cook them up on a hot griddle or pan. While they’re cooking, whip up a simple cream cheese glaze. What’s your favorite way to serve pancakes? How do you not overmix the batter? How do I make a fluffy pancake?
Ingredients
For the Main Batter:
• 1 1/2 cups all-purpose flour (I’ve also had success with gluten-free blends, just be sure to use a small amount of water if you are using it). 1 substitution): What
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup buttermilk (or milk with 1 tablespoon of lemon juice or vinegar)
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
For the Filling:
• 1 cup shredded carrots (I prefer to shred them finely for better texture)
• 1/2 cup chopped walnuts or pecans (optional, but highly recommended)
For the Glaze:
• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 2 tablespoons milk (or more, to reach desired consistency)
• 1/2 teaspoon vanilla extract
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your griddle or frying pan to medium heat (around 350°F or 175°C). Lightly grease the surface with butter or cooking spray. I always test a small drop of batter to make sure it sizzles gently – that’s how you know it’ll be fine.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Set aside. Ginger, and salt. Make sure everything is well combined – this will help ensure even distribution of spices.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk (or milk mixture), egg, melted butter, and vanilla. Set aside. The buttermilk makes the pancakes extra fluffy.
Step 4: Combine
How do you mix wet and dry ingredients? Don’t overmix! A few lumps are totally fine. Overmixing will develop gluten in the flour, resulting in tough pancakes, and nobody wants that!
Step 5: Prepare Filling
Gently fold in the shredded carrots and chopped nuts (if using) into the batter. I like to distribute them evenly throughout.
Step 6: Layer & Swirl
Pour 1/4 cup of batter onto a griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. When bubbles start to form on the surface, you’ll know they’re ready to flip.
Step 7: Bake
Is it safe to bake pancakes? When bubbles appear on the surface and the edges look set, flip those beauties.
Step 8: Cool & Glaze
While the pancakes are cooking, prepare the glaze. In a small bowl, beat the softened cream cheese with the powdered sugar, milk, and vanilla extract. Set aside. I like my food to be smooth. I will make Add more milk if needed to reach desired consistency.
Step 9: Slice & Serve
Serve the warm carrot cake pancakes immediately, drizzled with cream cheese glaze. What are some good ways to add cinnamon to a salad?
What should I serve it with?
What are some good ways to make carrot cake pancakes?
For Breakfast:What are some good side dishes to serve with bacon or sausage? What are some of the best spices to pair with coffee?
For Brunch:What are some of the best brunch ideas? What will be the star of the show? The pancakes!
As Dessert:Top with vanilla ice cream or whipped cream for a decadent dessert. What are some good ways to serve caramel sauce with toasted coconut?
For Cozy Snacks: Enjoy these pancakes with a cup of hot tea or cocoa on a chilly evening. They’re the ultimate comfort food!
My family always has these with a side of fresh berries. The tartness of the berries cuts through the sweetness of the pancakes, creating a perfect balance of flavors. It’s a tradition we all look forward to!
Top Tips for Perfecting Your Carrot Cake Pancakes
Here are a few tips and tricks I’ve learned over the years to help you make the best carrot cake pancakes ever:
Carrot Prep: Make sure to shred the carrots finely. Large chunks of carrots can make the pancakes difficult to cook evenly. I use a food processor with a shredding attachment for quick and easy prep.
Mixing Advice: Don’t overmix the batter! A few lumps are perfectly fine. Overmixing will result in tough, chewy pancakes. Gently fold the wet ingredients into the dry ingredients until just combined.
Swirl Customization: There’s no swirling involved in this recipe, but get creative with your toppings! You can drizzle the glaze in a swirl pattern for a fancy presentation.
Ingredient Swaps: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk. Let it sit for a few minutes to curdle slightly before using. I’ve even used almond milk in a pinch, and it worked surprisingly well!
Baking Tips: Remember, these are pancakes, not a cake! But the principle is the same. Use a non-stick pan and cook them on medium heat for perfect golden-brown pancakes.
Glaze Variations: You can add a dash of lemon juice or orange zest to the glaze for a brighter flavor. I sometimes add a pinch of cinnamon for extra warmth. You could even use maple syrup instead of milk for a richer glaze.
One time, I accidentally added too much baking powder, and the pancakes were super puffy. They still tasted great, but they were a bit too airy. Now I always double-check my measurements!
Storing and Reheating Tips
If you have any leftover carrot cake pancakes (which is rare in my house!), here’s how to store and reheat them:
Room Temperature: You can store the pancakes at room temperature for a few hours, but they’re best when refrigerated.
Refrigerator Storage: Store the pancakes in an airtight container in the refrigerator for up to 3 days. They may dry out slightly, but they’ll still be delicious.
Freezer Instructions: For longer storage, freeze the pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or container. They can be stored in the freezer for up to 2 months.
Glaze Timing Advice: I recommend adding the glaze just before serving, as it can become runny if stored for too long. If you’re freezing the pancakes, do not glaze them until after reheating.
To reheat, simply microwave the pancakes for a few seconds until warmed through. You can also reheat them in a toaster oven or skillet. They might not be as fluffy as they were when freshly made, but they’ll still be a tasty treat!
Frequently Asked Questions
Final Thoughts
These carrot cake pancakes are more than just a breakfast recipe; they’re a way to bring a little bit of joy and comfort to your day. The combination of warm spices, sweet carrots, and creamy glaze is simply irresistible. What I love most is that they’re easy to make, but they taste like a special treat. If you’re looking for a fun and delicious way to upgrade your brunch game, these pancakes are a must-try! If you enjoyed this recipe, you might also like my spiced zucchini bread or my Apple Cinnamon muffins. Both are packed with warm spices and make for a delightful treat. Happy cooking! I can’t wait to hear how yours turn out! Let me know in the comments if you try them, and don’t forget to rate the recipe!
Carrot Cake Pancakes
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 cup milk
- 1 cup shredded carrots
- 0.5 cup raisins
- 0.5 cup chopped walnuts
Instructions
Preparation Steps
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together sugar, eggs, oil, and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Stir in the carrots, raisins, and walnuts.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown.
- Serve immediately with your favorite toppings.
