Carrot Cake Pancakes are full of carrots, pineapple, cinnamon and nutmeg, all the classic Carrot Cake ingredients! This is the perfect way to enjoy ‘cake’ for breakfast!
Carrot Cake Pancakes
I’m cruising right on into the last quarter of 2014. I’ll tell ya, my life has been one blur since the boys went back to school in August. Why I ever agreed to chair two committees, I’ll never know. For you’re own sanity, if anyone ever asks, ‘just say no’!
The work on Charity Ball is on schedule, if I can just get the lights I want for my backdrop, I’ll feel really good about it. My team is great so I’m not too worried… well, kind of worried but that’s what I do.
My other chairman job is ‘eh’. Just ‘eh’. I work with teenage girls. ‘Nuff said.
And, on the home front, the boys are keeping me busy with their activities. They both almost had all A’s (is that As or A’s … hmm?) on their report cards. Seriously, less than 2 points kept both of them from getting A’s.
It’s finally getting a little cooler. A welcome change! Along with cooler weather, I’ve been thinking, and craving, comfort food. Pancakes have always been one of my comfort foods. The other would be Mac and Cheese! swoon…
Today I made PANCAKES. And not just any pancakes, but pancakes that taste like Carrot Cake! Does Carrot Cake Pancakes sound a bit time-consuming to you? Don’t fret. They take no more time than regular pancakes to make. Really, I’m not a ‘fussy’ cook, I don’t like detailed and difficult recipes. In large part because I have no patience. Also, most of the time when I cook I have four hungry eyes and two little mouths waiting for it to be ready!
Rich notes of cinnamon and nutmeg are what makes this scream fall to me. I made these pancakes almost exactly the same way I make my carrot cake. As well, I even put crushed pineapple in them. The pineapple keeps them super moist. You will not use an entire can of pineapple. I like to add the leftover pineapple to my morning smoothie or make my friend Deb’s Pineapple Dip with it.
First, I recommend shredding the carrots in a food processor. Process until they are very fine. By doing this you’ll ensure they cook through. Most noteworthy, I don’t recommend the pre-shredded packaged carrots for this recipe.
Enjoy your Carrot Cake Pancakes with real Maple Syrup served warm!
Still hungry? Try these amazing pancake recipes
Even though I modeled these recipes after my Carrot Cake recipe, they are not overly sweet.
For more tips, read How to cook the perfect pancake halfway done in this post.
It’s difficult to put a cook time on pancakes. I heat my griddle on medium heat. The batter needs to sizzle when it hits the hot oil, but the griddle doesn’t need to be so hot that it over-cooks one side before the center of the pancake is cooked. It takes practice!
This is my favorite spatula for flipping pancakes!
Carrot Cake Pancakes
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- 1 and ¼ cups all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup brown sugar
- 1 and ¼ cup milk
- 1 teaspoon vanilla
- 3/4 cup carrots chopped really fine in food processor
- 1/4 cup crushed pineapple not drained
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- Add dry ingredients to a bowl: flour, baking powder, cinnamon, nutmeg, salt and brown sugar.
- In another bowl, mix milk and vanilla.
- Add milk mixture to dry ingredients and stir to combine. Don’t over-mix.
- Stir in carrots and pineapple.
- Let mixture stand 5 minutes while the griddle is heating on medium heat.
- When the griddle is hot, add 1/2 tablespoon vegetable oil and 1/2 tablespoon butter. When the oil is hot drop 1/4 cup spoonfuls of batter on to griddle. Cook on the first side until bubbles form in the center of the pancake and the edges begin to look 'dry'.
- Flip pancake and cook 1 to 2 minutes on second side. Watch carefully.
- Remove to a platter warming in oven.
- Repeat process with adding additional oil and butter then batter.
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