Carrot Cake Pancakes

8 pancakes
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My favorite cake, carrot cake, and my favorite brunch sweet, pancakes, slammed together.


2 Cups all-purpose flour
3 Tablespoons brown sugar
1/2 Teaspoon salt
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
2 large eggs
1 1/4 Cups milk
1/4 Cup (half a stick) unsalted butter, melted (plus some for cooking)
2 Cups carrots, grated
1/4 Teaspoon ground ginger
1/2 Teaspoon cinnamon
1/4 Teaspoon nutmeg
1/4 Teaspoon ground cloves
1 Teaspoon vanilla extract


1) Peel and Grate carrots.

2) Mix dry ingredients together in a large bowl.  Add spices and carrots and stir.

3) Mix in wet ingredients including melted butter in a separate bowl.

4) Stir wet ingredients into dry ingredients until a batter forms.  A thinner batter will make for thinner pancakes.  Thicker batter for thicker cakes.

5) Heat a griddle or skillet over medium heat and add a dab of butter.

6) Ladle out 1/3-1/2 Cup of batter per pancake.

7) Cook until bubbles form on the top of the cake, then flip, about 2-3 minutes per side.

8) Pancakes should be golden brown on both sides, but not soggy in the middle.

9) Serve with butter and maple syrup.