Cake for breakfast? You bet! Carrot cake pancakes taste just like the dessert, but in pancake form. They are super easy to make in under 30 minutes! Try this recipe for Easter brunch.

maple syrup poured on top and drizzling down a stack of carrot cake pancakes on a plate.

Carrot cake is one of my favorite cakes because of all the spices and rich cream cheese frosting. However, breakfast is my favorite meal of the day, so I thought, why not combine the two and make carrot cake pancakes? This simple recipe was quickly a success. The texture is soft and fluffy while the melody of spices complement the maple syrup beautifully.

Why You’ll Love This Recipe

  • Lots of flavor! The warm spices and bits of shredded carrots make each bite delicious.
  • Oh-so-fluffy. Each bite is tender and pillowy soft.
  • Ready in 30 minutes. Whisk the ingredients together and cook on the griddle. You’ll have breakfast in no time!
  • Perfect for Easter morning. Add these pancakes to your brunch menu. They will be a hit!

Ingredient Notes

bowls of ingredients to make carrot cake pancakes.
  • Shredded carrots: Use a box grater to shred the carrots yourself. They contain more moisture and flavor than pre-shredded carrots.
  • Brown sugar: For a little sweetness, use a few tablespoons of light or dark brown sugar.
  • Milk: Whole milk provides the best flavor, but low-fat or dairy-free may also be used.
  • Baking powder: This leavening agent helps the batter rise. It’s important that it is not expired.
  • Spices: Also check that your spices are not expired since they provide plenty of flavor!

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Add some mix-ins. Like a little crunch? Try stirring in 1/2 cup chopped pecans or walnuts when adding the shredded carrots. Another delicious addition would be shredded coconut!

Double the recipe. If you’re serving a crowd, double the ingredients to yield twice as many pancakes!

Get creative with toppings! Go classic with a dollop of whipped cream and drizzle of maple syrup or add fresh fruit, such as banana slices or berries. A spoonful of apple compote and bit of caramel sauce would also taste delicious.

Make a cream cheese icing. Mix together 1/2 cup room temperature cream cheese, 1/2 cup confectioners’ sugar, 1 teaspoon vanilla and 2-3 Tablespoon milk. Drizzle of the pancakes before serving. I use this recipe on my cinnamon rolls and it’s the perfect consistency.

How to Make Carrot Cake Pancakes

photo collage demonstrating how to make carrot cake pancakes in a mixing bowl and on a griddle.
  1. Whisk together the dry ingredients—flour, brown sugar, baking powder, salt and spices.
  2. Mix wet ingredients—eggs, milk and vanilla.
  3. Add wet ingredients to dry ingredients. Mix just until combined, then stir in the shredded carrots.
  4. Heat griddle over medium heat. Grease with butter, then add 1/4 cup batter. Cook until bubbles appear in the center and edges are set. Flip once and cookie for 2 more minutes. Remove from griddle and serve warm.

Expert Tips

Shred the carrots yourself. Store-bought pre-shredded carrots are coated with an anti-sticking agent, which means there is less moisture. It’s best to use a box grater to shred the carrots.

Check that the baking powder is fresh and not expired. In order to get a nice rise and fluffy texture, it’s important that this ingredient is not past its expiration date!

Make sure the griddle is hot before adding the batter. I suggest a medium heat so the batter can start cooking right away, but it’s not too hot where the pancake burns before cooking all the way through.

Choose the right time to flip. Pancakes are ready to flip when the edges are dry and the center has tiny bubbles. Flip the pancakes only once to so they stay fluffy and don’t deflate.

fork holding a bite of fluffy carrot cake pancakes taken from the stack on a plate.

Make Ahead and Storage Tips

Store pancakes in an airtight container in the refrigerator for 5 days. Make sure they are completely cooled so condensation doesn’t occur.

Freeze for up to 2 months. After the pancakes have cooled, place them in a single layer on a plate and flash freeze for an hour (this prevents them from sticking). Then store them in an airtight container or freezer bag.

Reheat in the oven or toaster oven at 325°F for 5 minutes. If they were frozen, increase time to 10 minutes or until heated through. You can also reheat pancakes in the microwave, but they are more likely to get soggy.

Make ahead tip: The batter cannot be made ahead of time, but you can mix the dry ingredients and wet ingredients in separate bowls. Cover and store in the refrigerator overnight. When baking powder comes in contact with wet ingredients it starts to lose its efficiency. It’s best to use the batter right away.

Recipe FAQ

Can I make waffles with this batter?

Waffle batter has more fat than pancake batter, which is why they have a crisp exterior. If you choose to use this recipe to make waffles, I suggest adding 3 to 4 Tablespoons melted butter.

Why are my pancakes raw in the middle?

Most likely the griddle was too hot, which causes the outside to cook too quickly, leaving the inside raw. It’s also possible the pancakes weren’t cooked long enough.

fluffy carrot cake pancakes topped with a dollop of whipped cream and maple syrup dripping down the sides.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

maple syrup poured on top and drizzling down a stack of carrot cake pancakes on a plate.

Get the Recipe: Easy Carrot Cake Pancakes

Wake up to a stack of fluffy carrot cake pancakes. They are the perfect addition to your weekend brunch menu.
5 (10 ratings)


  • 1 ½ cups (187 g) all-purpose flour
  • 3 Tablespoons brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 2 large eggs
  • 1 cup (240 ml) whole milk
  • 1 teaspoon pure vanilla extract
  • ¾ cup grated carrots, about 1 large carrot
  • 2 Tablespoons unsalted butter for greasing pan


  • In a large bowl, whisk together flour, brown sugar, baking powder, salt and spices. Set aside.
  • In a separate bowl, whisk together milk, eggs and vanilla.
  • Pour wet ingredients into the bowl of dry ingredients. Mix just until combined (mixture should be somewhat thick). Do not over-mix as this will deflate the batter. Stir in the shredded carrots.
  • Heat a pancake griddle or skillet over medium-high heat. Add a tablespoon of butter to grease the pan.
  • Once the pan is hot and butter is melted, add 1/4 cup batter. Cook until edges are set and there are bubbles in the center, about 3 to 4 minutes. Flip once and cook another 2 minutes or until brown. Repeat with remaining batter. Add more butter if needed to grease the pan again.
  • Serve pancakes warm with maple syrup, whipped cream and chopped pecans or walnuts.
Serving: 2pancakes, Calories: 274kcal, Carbohydrates: 42g, Protein: 8g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 83mg, Sodium: 294mg, Potassium: 380mg, Fiber: 2g, Sugar: 11g, Vitamin A: 3524IU, Vitamin C: 1mg, Calcium: 167mg, Iron: 2mg

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