Carrot Cake Pancakes

These carrot cake pancakes have all of the wonderful flavors of its dessert-namesake without the extreme sweetness. A perfectly healthier, yet indulgent breakfast.
Servings 7 -8 medium-sized pancakes
Calories 0


  • 1 cup unbleached all-purpose flour
  • 1/2 cup white whole wheat flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 egg
  • 1 1/2 cups milk
  • 3 tbsp butter melted
  • 1 tsp vanilla extract
  • 1 tbsp brown sugar
  • 1 cup grated carrots
  • Handful of chopped pecans


  • Grate carrots and chop pecans (I like to do as much prep work as I can before I get in the groove of adding/mixing ingredients).
  • In a large bowl, combine flours, baking powder, salt, cinnamon, and nutmeg.
  • In a medium bowl, lightly whisk egg. Add milk, butter, vanilla, and sugar, and combine all together with whisk until smooth and no lumps are left from the brown sugar.
  • Pour wet ingredients into the bowl with flour mixture and stir together until fully mixed.
  • Stir in carrots and pecans until just combined.
  • Grease pan with cooking spray or add a pat of butter that will melt and coat pan once heated. Heat stove top burner over medium heat. Pour batter onto heated pan and allow pancakes to cook for a few minutes.
  • Once edges are cooked and bubbles begin to rise up in the pancake‚Äôs center, flip with spatula and allow for the other side to cook. I find that this takes a lot less time than the first side needed.
  • Check underside for doneness. Once cooked through, serve immediately.