Fluffy Carrot Cake Pancakes (Print version)

Fluffy spiced pancakes with grated carrots, walnuts, and warm cinnamon-nutmeg flavors for a cozy morning treat.

# What you need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon salt

→ Wet Ingredients

09 - 1 cup whole milk
10 - 2 large eggs
11 - 1/4 cup vegetable oil or melted butter
12 - 1 teaspoon vanilla extract
13 - Zest of 1 orange (optional)

→ Add-Ins

14 - 1 cup finely grated carrots (about 2 medium carrots)
15 - 1/4 cup chopped walnuts or pecans
16 - 1/4 cup raisins (optional)

→ For Serving

17 - Maple syrup, to taste
18 - Cream cheese glaze or yogurt (optional)
19 - Extra chopped walnuts

# Directions:

01 - In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly distributed.
02 - In a separate bowl, whisk together the milk, eggs, vegetable oil or melted butter, vanilla extract, and orange zest until smooth and well combined.
03 - Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes light and tender.
04 - Gently fold in the grated carrots, chopped walnuts or pecans, and raisins if using, distributing them evenly throughout the batter.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter, allowing it to come to temperature before cooking.
06 - Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form across the surface and edges appear set, about 2 to 3 minutes. Flip carefully and cook an additional 1 to 2 minutes until golden brown and cooked through.
07 - Repeat with the remaining batter, greasing the skillet between batches as needed. Serve warm with maple syrup, cream cheese glaze or yogurt, and extra chopped walnuts if desired.

# Expert advice:

01 -
  • They taste exactly like carrot cake but you get to eat them for breakfast without a single ounce of guilt.
  • The orange zest is a quiet little secret that makes everyone ask what is different about these pancakes.
  • They come together in about half an hour, which means no one has to wait long when the cravings hit.
02 -
  • If you grate the carrots too coarsely, the pancakes will struggle to hold together and you will end up with beautiful but fragile lacy patties.
  • Overmixing the batter activates the gluten in the flour and turns tender pancakes into rubbery discs, so stop stirring the moment things look mostly combined.
  • Cooking on too high a heat burns the outside while leaving the inside raw, so medium heat and a little patience is the real secret here.
03 -
  • Let the batter rest for five minutes before cooking so the flour fully hydrates and the baking powder activates, giving you taller pancakes.
  • Press the grated carrots between a clean towel to remove excess moisture, because wet carrots make the batter too thin and the pancakes spread flat.

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