Carrot Cake Pancakes

Carrot Cake Pancakes | Real Housemoms | #pancakes #carrotcake

I really enjoy carrot cake but don’t get to eat it that often.  My kids are not big fans, so that leaves the husband and me.  That can be very dangerous because with me in the house all day I have a hard time not sneaking “just a bite” here and there until my “just a bite” turns into the entire cake!  I will admit I have very little will power.   So these Carrot Cake Pancakes are perfect because I can get that delicious flavor of the carrot cake in a pancake.  Plus, there is very little judgement when I eat pancakes versus eating an entire cake for breakfast! :)

Carrot Cakes Pancakes | Real Housemoms

These pancakes are so simple.  I love homemade pancakes but most recipes call for buttermilk.  I do like a good buttermilk pancake but rarely have any buttermilk on hand so I keep a few good recipes on hand that don’t need buttermilk.  I like to be able to make pancakes spur of the moment on the weekends.  When you make these Carrot Cake Pancakes be sure to allow your shredded carrot to dry on a paper towel.  Carrots have a lot of yummy juice in them but that can make your pancakes too liquidy.  These are a thick pancake so when you spoon the batter on you’ll need to spread it with the bottom of the measuring cup or ladle.  They are terrific and will absolutely be a hit with you family, if you share.

5.0 from 2 reviews
Carrot Cake Pancakes
Prep time
Cook time
Total time
Carrot Cake Pancakes are the best way to eat carrot cake for breakfast! They're so easy to make and taste amazing!
Recipe type: Breakfast
Serves: 4
  • 1/2 cup finely shredded carrots
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 2 tbsp brown sugar
  • 1 1/2 cups milk
  • 3 tbsp melted butter
  • 1 egg, beaten
  • 1/2 cup walnuts, toasted and chopped
  1. lay shredded carrots on a paper towel and allow to dry
  2. in a medium sized bowl combine flour, baking powder, salt, pumpkin pie spice and brown sugar
  3. in a small bowl combine beaten egg, milk and butter
  4. add carrot and walnuts to the dry ingredients and top with the wet
  5. stir until just combined and allow to sit for 30 minutes
  6. heat griddle or large skillet over medium high heat
  7. spoon 1/4 cup of batter onto greased skillet and cook until bubbles form on top
  8. flip and cook until bottom is golden brown
  9. serve with maple syrup and enjoy!


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  1. Wanderdust says

    This looks delicious. I think I will be making this but without the walnuts and pumpkin spice. :) By the way, when recipes call for buttermilk just substitute the same amount of regular milk plus a tablespoon of white vinegar. it’s an old Norwegian trick passed down from my Great Grandma and works deliciously.

    • Wanderdust says

      These were great. I made them. Substituted canola oil for the melted butter and stirred up the whole mix in the blender so no visible carrot shreddings and so I wouldn’t have to wait half an hour for it to soak. The kids loved them. They had them with nutella, Brazilian-style. (I left out the pumpkin spice and walnuts). Thanks for the yummy recipe. If I do it again I will use a full cup of carrot shreddings and they will be even more moist and healthy.

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