Fluffy Carrot Cake Pancakes: Your Ultimate Breakfast & Brunch Recipe
Imagine waking up to the comforting aroma of freshly baked carrot cake, but in a much more accessible and utterly delightful form: pancakes! These incredibly soft and fluffy carrot cake pancakes are an absolute dream. Each bite is packed with warm, inviting spices and sweet, shredded carrots, creating a breakfast experience that feels like a dessert. To elevate them even further, they’re generously topped with a rich, spiced sweet carrot mixture, juicy blueberries, and vibrant cherries, all finished with a luscious drizzle of maple syrup. This recipe truly transforms breakfast into a celebratory event, perfect for weekend indulgence or special occasions like Easter morning.
Why These Carrot Cake Pancakes are a Must-Try
These carrot cake pancakes aren’t just a delicious breakfast; they’re an experience! They ingeniously allow you to enjoy all the beloved flavors of a rich carrot cake, but in a breakfast-friendly format. Crafted from scratch, these pancakes go beyond ordinary by incorporating finely shredded carrots and a thoughtful blend of spices like cinnamon, nutmeg, and cloves. This combination not only adds incredible depth of flavor but also creates an irresistible aroma that will fill your kitchen.
One of the best reasons to try this recipe is its universal appeal. Even the most discerning eaters or those who usually shy away from vegetables will be enchanted. The secret? Simply tell them you’re making a special “carrot cake” for breakfast! The sweetness and spices cleverly mask the vegetable, making it a fantastic way to sneak in some goodness. For an extra boost of hidden nutrition, you can even grate a bit of zucchini into the batter – your family will never know the difference! These fluffy, spice-infused cakes are perfect for elevating your routine pancake game, making any morning feel a little more special, whether it’s a casual Sunday brunch or a festive holiday gathering.
Essential Ingredients for Your Carrot Cake Pancakes
Crafting these delectable carrot cake pancakes requires a blend of common pantry staples and fresh ingredients. Each component plays a vital role in achieving that perfect fluffy texture and iconic carrot cake flavor. You’ll find a complete list of measurements and detailed instructions in the printable recipe card at the end of this post, but let’s briefly highlight some key players:
- **All-Purpose Flour:** The base of our fluffy pancakes. For a gluten-free option, you can easily substitute with a good quality gluten-free blend.
- **Shredded Carrots:** The star ingredient! Freshly shredded carrots provide moisture, natural sweetness, and that distinct carrot cake texture.
- **Granulated Sugar:** Just enough to sweeten the batter without making it overly rich, balancing the savory notes of the spices.
- **Baking Powder:** Our leavening agent, crucial for achieving those desirable fluffy, airy pancakes.
- **Warm Spices (Cinnamon, Nutmeg, Cloves):** These aromatic spices are what truly bring the “carrot cake” essence to life, creating a comforting and flavorful profile.
- **Almond Milk & Apple Cider Vinegar:** This combination creates a vegan “buttermilk” substitute. The acidity of the vinegar reacts with the milk, causing it to curdle slightly, which in turn reacts with the baking powder to give the pancakes extra lift and tenderness.
- **Vanilla Extract:** Enhances the overall sweetness and complexity of the flavors.
- **Vegetable Oil (or Canola Oil):** Adds moisture to the batter, ensuring soft and tender pancakes.
For the optional but highly recommended **Grated Carrot Topping**, you’ll need butter (or nut butter for a vegan alternative), more cinnamon and nutmeg for an extra spice kick, more grated carrots for texture, and a touch of maple syrup to sweeten and glaze. These simple ingredients come together to create a truly unforgettable breakfast or brunch experience.
How to Make Perfect Carrot Cake Pancakes: A Step-by-Step Guide
These step-by-step photos and detailed instructions are here to guide you visually through the process of making this delightful recipe. For the complete printable version, including all precise measurements and instructions, simply Jump to Recipe at the bottom of this post.
- **Combine Dry Ingredients:** In a large mixing bowl, begin by whisking together all your dry ingredients: flour, shredded carrot, granulated sugar, baking powder, ground cinnamon, ground nutmeg, and ground cloves. Ensure everything is well combined and evenly distributed. This step is crucial for consistent flavor and texture in every pancake.
**EXPERT TIP:** The size of your shredded carrots can impact the pancake’s texture. If you find your carrots are too large or chunky, feel free to finely chop them further or give them a quick pulse in a mini food processor. This ensures they cook thoroughly and integrate seamlessly into the batter, preventing overly dense pancakes.
- **Mix Wet Ingredients and Create Batter:** In a separate jar or glass measuring cup, combine the almond milk, vanilla extract, apple cider vinegar, and vegetable oil. Stir them gently and allow the mixture to sit for approximately 2 minutes. This brief resting period is important as the apple cider vinegar will react with the almond milk, causing it to curdle slightly and mimic buttermilk, which contributes to the pancakes’ impressive fluffiness. Once curdled, pour these wet ingredients directly into your bowl of dry ingredients. Mix everything together until the batter is smooth and free of large lumps. Be careful not to overmix, as this can lead to tough pancakes. A few small lumps are perfectly fine! Finally, let the pancake batter rest for 10 minutes. This resting time allows the flour to fully hydrate and the leavening agents to begin their work, resulting in lighter, airier pancakes.
- **Cook the Pancakes:** Heat a non-stick skillet or griddle over low-medium heat. Achieving the right temperature is key – too hot and they burn, too cool and they won’t brown properly or become fluffy. Lightly grease the skillet with a dab of butter or a spray of cooking oil. For uniform pancakes, pour about ¼ cup of batter per pancake onto the hot surface. Give them space to spread slightly.
- **Flip and Finish:** Cook the pancakes for a few minutes until you see bubbles forming on the surface and the edges appear set. This is your cue to flip! Carefully turn them over with a spatula and cook for another 2-3 minutes on the other side until they are beautifully golden brown and cooked through. Continue this process until all of your delicious pancake batter is used up. Don’t be afraid to adjust the heat as you cook; a slightly lower heat might be needed for subsequent batches to prevent burning.
- **Prepare the Spiced Carrot Topping:** While your pancakes are cooking, you can quickly whip up the flavorful topping. Heat a small pan and melt the butter (or your chosen nut butter for a vegan option). Stir in the cinnamon, nutmeg, the remaining shredded carrots, and maple syrup. Cook this mixture gently for a few minutes until the carrots are warmed through and slightly softened, and the spices become fragrant. Then, remove it from the heat. This topping adds another layer of carrot cake flavor and a lovely texture contrast.
- **Assemble and Serve:** Once all your pancakes are cooked, it’s time for the grand finale! Stack your warm, fluffy carrot cake pancakes high. Spoon the spiced sweet carrot topping generously over the stack. Scatter fresh blueberries and vibrant cherries around and on top for a burst of color and fruity sweetness that complements the rich spices.
- **Enjoy Immediately:** Serve your magnificent stack of carrot cake pancakes immediately with an extra drizzle of maple syrup, or even a dollop of cream cheese glaze for an authentic carrot cake experience. These are best enjoyed fresh off the griddle!
Creative Optional Additions for Your Carrot Cake Pancakes
While these carrot cake pancakes are absolutely divine on their own, there are many ways to customize and enhance them to suit your taste or dietary needs. Here are some fantastic optional additions to inspire your culinary creativity:
- **Protein Powder:** For a more protein-packed breakfast, stir in a scoop of your favorite vanilla or unflavored protein powder (plant-based if keeping it vegan) with the dry ingredients. This can make them even more satisfying and help you stay full longer.
- **Grated Pumpkin or Sweet Potatoes:** If you love the earthy sweetness of other root vegetables, try swapping out half of the shredded carrots for grated pumpkin or sweet potato. This adds a beautiful color and a slightly different flavor profile, perfect for autumn.
- **Pumpkin Pie Spices:** For an extra autumnal kick, replace some of the individual spices with a premixed pumpkin pie spice blend. This often includes ginger and allspice, adding even more warmth and depth.
- **Fresh Lemon Zest or Juice:** A small amount of fresh lemon zest added to the batter or a squeeze of lemon juice over the finished pancakes can brighten the flavors and add a refreshing counterpoint to the richness.
- **Mashed Banana:** Incorporating about half a mashed banana into the wet ingredients can add natural sweetness, extra moisture, and an even fluffier texture, especially if you’re looking for a boost in fruit content or another vegan egg substitute.
- **Raisins or Dried Cranberries:** For classic carrot cake vibes, fold in a handful of plump raisins or tangy dried cranberries into the batter before cooking. They add bursts of sweetness and chewiness.
- **Chopped Nuts:** Toasted walnuts or pecans can be added to the batter for a delightful crunch and nutty flavor, mimicking traditional carrot cake textures. Add them with the dry ingredients.
- **Cream Cheese Glaze:** While maple syrup is wonderful, a simple cream cheese glaze (cream cheese, powdered sugar, a touch of milk, and vanilla) drizzled over the top will make these truly feel like a dessert for breakfast!
Frequently Asked Questions About Carrot Cake Pancakes
Absolutely! Preparing your pancake batter in advance is a fantastic time-saver, especially for busy mornings or when hosting brunch. Simply mix all the ingredients together as instructed, then transfer the batter into an airtight container. Store it in the refrigerator for up to 12 hours. The next morning, when you’re ready to cook, you might notice the batter has thickened a bit. If so, just add a splash or two of almond milk (or your preferred milk) and stir until it reaches your desired consistency. Keep in mind that chilled batter might take a minute or two longer to cook through compared to room-temperature batter, so adjust your cooking time accordingly.
Yes, the spiced carrot topping is excellent for make-ahead convenience! You can prepare it 1 or 2 days in advance. After cooking the topping, allow it to cool down completely to room temperature. Then, transfer it to an airtight container and store it in the refrigerator. When you’re ready to serve, you can gently reheat it on the stovetop or in the microwave. This versatile topping is also delicious over other desserts, yogurt, or even toast!
Yes, you can absolutely puree the carrots if you prefer a smoother texture in your pancakes. If pureeing, you might need to slightly reduce the amount of liquid in the wet ingredients, as pureed carrots contain more moisture than shredded ones. Start with a little less milk and add more if the batter seems too thick, aiming for a consistency similar to thick cake batter.
Achieving fluffy pancakes is key! If yours are falling flat, here are a few tips: First, ensure your baking powder is fresh and active. Old leavening agents won’t give the necessary lift. Second, avoid overmixing the batter; mix until just combined, even if there are a few small lumps. Overmixing develops gluten, leading to tough, flat pancakes. Third, let the batter rest for 10-15 minutes before cooking – this allows the flour to hydrate and the leavening agents to activate. Lastly, consider adding 1 small mashed banana to the wet ingredients (a great vegan egg substitute that also boosts fluffiness) or an extra ½ teaspoon of baking powder for an added lift.
Yes, these carrot cake pancakes can easily be made gluten-free! I highly recommend using a reliable brand for gluten-free flour, such as Bob’s Red Mill, as their products are known for being easy to work with and yielding excellent results. You can use their Gluten-Free All-Purpose Flour or Gluten-Free Oat Flour for the best outcome. When using a 1:1 gluten-free baking blend, the result will be very similar to regular flour, and most people won’t even notice the difference. You’ll still achieve the same wonderful fluffiness and moisture in your delicious pancakes!
To store leftover pancakes, first ensure they have cooled down completely to room temperature. Stacking warm pancakes can create condensation and make them soggy. Once cool, transfer them into a resealable ziplock bag or an airtight container. They can be stored in the refrigerator for up to 4 days, making them perfect for quick breakfasts throughout the week.
Freezing carrot cake pancakes is an excellent way to prepare for future cravings! To prevent them from sticking together, place a piece of wax paper or parchment paper between each pancake before stacking and placing them in a freezer-safe ziplock bag or airtight container. They can be frozen for up to 3 months. When you’re ready to enjoy them, allow the pancakes to defrost completely in the refrigerator. To reheat, you can microwave them for 30-60 seconds on a plate. Alternatively, for a crisper exterior and to help bring back some moisture, lightly grease a nonstick cast iron skillet with butter and warm the pancakes over low heat until heated through.
Yes, if you’re not adhering to a vegan diet, you can absolutely use regular dairy milk. Whole milk or 2% milk works best for a rich flavor and tender texture. When using dairy milk, you can still add the apple cider vinegar to create a buttermilk substitute, which will make your pancakes extra fluffy. Simply add 1 tablespoon of apple cider vinegar (or white vinegar) to the milk and let it sit for 5 minutes before combining with other wet ingredients.
For perfectly round pancakes, consistency is key! Use a ¼-cup measuring cup or an ice cream scoop to pour the batter, ensuring each pancake is the same size. Pour the batter gently from the center outwards without spreading it too much. Also, make sure your skillet is evenly heated. A slightly cooler pan (low-medium heat) gives you more control and allows the batter to spread without setting too quickly.
These carrot cake pancakes are more than just a meal; they’re a celebration of flavor and comfort. With every fluffy bite, you’ll experience the rich, warm spices and natural sweetness of a classic carrot cake, beautifully transformed into a perfect breakfast or brunch. They make an especially delightful option for Easter breakfast, bringing festive cheer to your table without the fuss of baking a full cake. Embrace the joy of homemade goodness and impress your family and friends with these unforgettable carrot cake pancakes.
More Delightful Breakfast & Brunch Recipes to Explore
If you loved these carrot cake pancakes, you’ll surely enjoy exploring more of our tempting breakfast and brunch creations. From fruity cakes to classic staples, there’s something for every palate:
- Blueberry Breakfast Cake: A sweet and tender cake bursting with fresh blueberries, perfect for a leisurely morning.
- Cranberry Breakfast Bites: Quick, healthy, and portable bites packed with tart cranberries for a grab-and-go option.
- Classic Buttermilk Pancakes: The timeless favorite, delivering light, fluffy pancakes that are always a crowd-pleaser.
- Loaded Coffee Breakfast Smoothie: A energizing and filling smoothie that combines your morning coffee with wholesome breakfast ingredients.
- Pineapple Pancakes with Coconut Syrup: A tropical twist on pancakes, featuring juicy pineapple and a luscious coconut syrup.
- Apple Pancakes: Warm, spiced pancakes studded with tender apple pieces, reminiscent of apple pie for breakfast.
Indulge Further: More Carrot Cake Inspired Delights
If you can’t get enough of carrot cake flavor, we have even more recipes to satisfy your cravings beyond these delicious pancakes. Explore these variations for every occasion:
- Classic Carrot Cake: The original, moist, and flavorful cake topped with rich cream cheese frosting.
- Shortcut Carrot Cupcakes: All the flavor of carrot cake in convenient, individual cupcake form, with a time-saving twist.
- Carrot Cake Trifle: A stunning layered dessert combining carrot cake, cream cheese frosting, and whipped cream.
- Low Fat Carrot Cake: Enjoy the delightful taste of carrot cake with a lighter, healthier spin.
I absolutely adore spending time in the kitchen, experimenting with new flavors, and perfecting classic recipes. Sharing my culinary journey and creations with all of you brings me immense joy! To ensure you never miss out on our latest delicious recipes and kitchen tips, I offer a convenient newsletter delivered straight to your inbox every time a new recipe posts. Simply subscribe today and start receiving your free daily dose of inspiration and delightful recipes!
Carrot Cake Pancakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 cups all-purpose flour 300g/10.58 ounces
- 1 ½ cup carrots shredded
- 3 Tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 ¾ cup almond milk
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 tsp vegetable oil or canola
Grated Carrot Topping
- 1 Tbsp butter melted (or nut butter)
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- 1 ½ cup grated carrots
- 1 tsp maple syrup
Things You’ll Need
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Large skillet
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Mixing bowls
Before You Begin
- Gluten Free Option – You can make these pancakes gluten free. Bob’s Red Mill is a very popular brand for gluten free flour and I can highly recommend it as it’s easy to work with. The result is the same as regular flour and no one will notice the difference. I personally prefer to use Gluten Free Oat Flour or Gluten Free All Purpose Flour which are the easiest choices. Therefore you will get the same fluffiness and moisture in your pancakes.
- You can make pancake batter the night before. Mix all ingredients together then store the batter in an airtight container. Place in the refrigerator for up to 12 hours. The next day when you are ready to cook, if you find a thicker batter, add a bit of almond milk. The pancake might take a bit longer to cook all the way through as the batter is chilled.
There are answers to more frequently asked questions about this recipe within the blog post.
Instructions
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In a large mixing bowl, combine all dry ingredients – flour, carrot, sugar, baking powder, cinnamon, nutmeg, and cloves.
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In a jar, mix milk, vanilla, apple cider vinegar and oil together. Let curdle for 2 minutes. Pour wet ingredients onto the flour. Mix until batter is smooth and lump free. Let the pancake batter rest for 10 minutes.
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Heat a non-stick skillet on low-medium heat. Grease skillet with a bit of butter and pour ¼ cup of batter per pancake. Cook pancakes until bubbles form on the surface then flip to cook on the other side until golden brown. Repeat until no pancake batter is left. Adjust the heat while you are cooking.
Preparing the Topping
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Heat a small pan. Melt butter then mix in cinnamon, nutmeg, carrots and maple syrup. Cook until warm then remove from heat.
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Top pancakes with sweet carrots, blueberry, and cherry.
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Serve immediately with extra maple syrup.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.