Carrot Cake Pancakes

4.60 from 5 votes

Carrot Cake Pancakes, full of carrots, nuts, and spices, is a tasty twist on pancakes, and it's like eating your favorite cake for breakfast!

Course Breakfast

Cuisine American

Keyword carrot cake pancakes

Prep Time 10

Cook Time 10

Resting Time 30

Total Time 50

Servings

Calories 493kcal

Author Aubrey

Equipment

Ingredients

2 medium carrots
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice
2 tablespoons light brown sugar packed
1 ½ cups 2% milk (or whole milk)
3 tablespoons butter melted
1 large egg beaten
½ cup walnuts toasted and chopped

Instructions

Peel the carrots and shred them using a bow grater or food processor until you have 1/2 cup of carrots. Lay the shredded carrots on a paper towel and press down with another paper towel to remove any excess moisture. Set aside.
In a medium mixing bowl, whisk together the beaten egg, milk, and butter. Set aside.
In a large mixing bowl, stir together the flour, baking powder, salt, pumpkin pie spice, and brown sugar.
Add the shredded carrots and walnuts to the dry ingredients, and then pour in the wet ingredients. Stir until just combined.
Let the pancake batter rest for 30 minutes. (If you need to cook pancakes right away, you can. The batter gets better if you have to let it sit, though.)
Place a large skillet or griddle over medium-high heat. Melt some butter in the skillet and then spoon 1/4 cup of pancake batter into the skillet for each pancake. Do not overcrowd the pan.
Cook until bubbles form on top of each pancake. Flip the pancakes over and cook until the bottom is golden brown. Repeat with the remaining batter.
Serve warm with maple syrup and extra walnuts, if desired.

Notes

To toast the walnuts, place a skillet over medium heat. Add the walnuts and cook for about 5 minutes, stirring occasionally, until they are slightly browned and smell toasted. Transfer the nuts to a bowl, and once cool enough to handle, chop them up.

Nutrition