Carrot Cake Pancakes

By • November 17, 2009 2 Comments

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Author Notes: This pancake recipe developed after a large amount of carrots were left unused in the crisper drawer. Didn't want them to go to waste!! Sarathehipe

Serves about 12-14 pancakes

  • 2 cups milk
  • 2 eggs
  • 1/4 cup melted butter
  • 2 cups shredded carrots
  • 2 cups flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons white sugar
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon pumpkin pie spice
  1. Pour milk into bowl, add eggs and melted butter. Whisk together lightly until combined.
  2. Add shredded carrots, flour, baking powder, salt, sugars and pumpkin pie spice and stir to combine (about 1 minute).
  3. Lightly coat pan with non stick cooking spray and place over medium heat.
  4. Make pancakes whatever size you prefer and cook until golden brown on both sides.
  5. Serve with real maple syrup and top with whipped cream cheese instead of butter!

More Great Recipes: Carrot Cakes|Rice & Grains|Vegetables|Breakfast & Brunch|Desserts

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Comments (2) Questions (0)


8 months ago Allie

I liked these, and I doubled the spice. Thanks for the recipe!!


almost 6 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

These looks so tasty! It's definitely going onto the "must try" list. My younger son recently declared pancakes to be his favorite food; he also adores carrot cake, so these are going to be a hit, for sure. Thank you so much for creating and posting this recipe!!