Carrot Cake Pancakes

stack of Carrot Cake Pancakes topped with walnuts butter and coconut flakes

These Carrot Cake Pancakes are a delicious and fun breakfast version of the classic cake that you love! Loaded with freshly grated carrots, walnuts, carrot cake spices and topped with maple syrup. Say hello to your new favorite breakfast!

It’s no secret here on Our Balanced Bowl that I have a serious sweet tooth. I mean, from the to the Fudgy Brownie Cookies, Chai Snickerdoodles and of course, Oreo Truffles. In fact, most days I have to scale back all of the dessert recipe ideas I have as to not make my blog a full on dessert extravaganza.  

freshly cooked Carrot Cake Pancakes on white plate

As much as I love cookies and brownies and anything oreo, my all time favorite dessert is carrot cake! I love the spiciness of the cake, how it’s packed full of delicious ingredients and of course the decadent cream cheese frosting. My mom just recently bought me a carrot cake for my birthday celebration and I got to bring it home with me and I swear, I think it ate it for breakfast for like, a week after my birthday. #noregrets  pouring maple syrup on stack of Carrot Cake Pancakes

But speaaaaaking of breakfast and carrot cake, let’s talk these Carrot Cake Pancakes! Oh em gee you guys. They’re wonderful. They’re fluffy and not overly sweet. When you fry these in butter, they get the best crispy outside ring and the most delicious moist and fluffy insides.

close up of Carrot Cake Pancakes with maple syrup

I love all of the cozy spices inside like cinnamon, nutmeg and ginger. It really makes these pancakes wonderfully spicy. The freshly grated carrot not only gives these pancakes their wonderful orange color – but they also yield a certain texture and sweetness. However, if you don’t like nuts/carrots or anything similar in your pancakes – these might not be for you. You can definitely taste the chopped walnuts and the finely grated carrot and I LOVED that. It embodies my perfect carrot cake – loaded with allll the goods!

Ingredients for Carrot Cake Pancakes:

  • all purpose flour (can sub whole wheat)
  • brown sugar
  • baking powder
  • cozy spices like cinnamon, nutmeg and ginger
  • carrots
  • chopped walnuts
  • egg
  • milk
  • butter
  • vanilla extract
  • maple syrup and coconut flakes (optional for topping)

It’s not like, crazy hard to make once you have the ingredients BUT just in case, here’s a step by step run down.

How to Make Carrot Cake Pancakes:

First of all, either grate the carrots VERY FINELY or go the super-duper easy route and use the food processor to pulse until they’re grated for you! (can you tell that’s the route I went? lol)

grated carrot pieces in the food processor

Once they’re grated, if you used the food processor – go ahead and add in the egg, vanilla extract, and whole milk to the processor and pulse for a few times until it’s all mixed together.

If you used a grater, add the carrots to a large bowl with the egg, milk and vanilla extract and mix until thoroughly combined.

In another large bowl, mix the dry ingredients: flour, baking powder, salt, cozy spices until combined. To the dry ingredients, add in your wet ingredients. Before mixing, add in the chopped walnuts and 2 tbsp of melted butter. Mix together until all the ingredients are combined, making sure to NOT overmix.

stack of Carrot Cake Pancakes with carrot in the background

Next, grab a non-stick skillet and add about ½ tbsp of salted butter. Melt on low/medium heat. I used a ¼ cup measuring cup to scoop my pancake batter into the pan. Let cook for 2-3 minutes on one side – until you begin to see the bubbles forming. Once you see those bubbles, flip the pancake and cook for about an additional 1 minute on the other side. It usually doesn’t take the opposite side super long to cook. Continue until the batter is fully gone!

Top with more walnuts, toasted coconut flakes and of course, maple syrup! Don’t forget the coffee. And maybe a mimosa. Enjoy!

large bite on a golden fork of Carrot Cake Pancakes

Did you like this recipe? Here are a few more you might enjoy!

Fluffy Zucchini Pancakes

Honey Maple Pumpkin Pancakes

Cinnamon Spice Baked Apples

Chocolate Chip Banana Bread

Vegan Orange Spice Muffins

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 6 votes

Carrot Cake Pancakes

These Carrot Cake Pancakes are a delicious and fun breakfast version of the classic cake that you love! Loaded with freshly grated carrots, walnuts, carrot cake spices and topped with maple syrup. Say hello to your new favorite breakfast!

Course Breakfast
Cuisine American
Keyword carrot cake pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Haylie


  • 1 and 1/4 cup all purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/4 cup brown sugar
  • 1 large egg
  • 4 medium carrots grated (about 2 cups worth)
  • 1/4 cup chopped walnuts
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 2 tbsp melted butter
  • more butter, maple syrup and coconut flakes for garnish (optional)


  1. Either using a grater or a food processor, grate your carrots finely. If you're using a food processor: pulse a few times until grated finely. You can add the egg and milk and vanilla extract directly to the food processor and pulse until combined. If not using a food processor, just add the grated carrots to a large bowl with the egg, milk and vanilla extract and mix thoroughly until combined. 

  2. In another bowl, mix the all purpose flour, baking powder, cinnamon, ginger, nutmeg, brown sugar and salt together. To this bowl, add in the carrot/milk mixture. Don't mix yet! Also add in the chopped walnuts and melted butter. Now, mix until all of the ingredients are combined - careful not to overmix the batter! 

  3. Heat about 1/2 tbsp butter in a non-stick skillet on medium heat. Using a 1/4 measuring cup, add in the pancake batter. (I did one pancake at a time to make it easier and more even.)

  4. Cook for 2-3 minutes on the first side until you start to see bubbles forming on the top. Once you see the bubbles forming, flip. Cook for an additional 1 minute or so. Place on a plate and continue to cook until the pancakes are done. I recommend adding more butter each time you add in a pancake for extra deliciousness!! 

  5. Serve warm with more butter, chopped walnuts, coconut flakes and of course, maple syrup on top! Enjoy! 

14 comments / Add your comment below

  1. 5 stars
    Oooooh yes, I need me a big ol’ stack of these. I know this is a very contentious opinion, but I’d love to throw a handful of raisins in here! (Or just eat them, as is, before I even get to the table. Either way.)

  2. 5 stars
    I’ve been thinking about these since I saw your post on IG the other day. They are definitely on my ‘to make’ list. Love carrot cake too, so in pancake form all the better! Extra butter and maple syrup for me please 🙂

    1. Hi Kristine! Thanks for bringing that to my attention – whoops! Just fixed it 🙂 So glad you love this recipe, it’s one of my favorites too! Thank you so much for the review!

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