Carrot cake pancakes are perfect for Spring, and the only thing that is missing is the frosting.  These pancakes are a must, especially if you like carrot cake. The flavor is so perfect and the pancakes are nice and fluffy. 

One of these pancakes will truly fill your family for a couple of hours. We love to top ours off with some homemade maple syrup or even some almond butter. 

What Ingredients Do I Need For Carrot Cake Pancakes?

Here’s a list of ingredients you’ll need to make these Pancakes (scroll down for the full recipe):

• Old-fashioned oats
• Milk, regular or non dairy
• Eggs
• Butter
• Unsweetened applesauce
• Honey (optional)
• Baking powder
• Ground cinnamon
• Nutmeg
• Ground ginger
• Salt
• Vanilla extract
• Carrots
• Chopped pecans or walnuts
• Raisins (optional)

How Do I Make Carrot Cake Pancakes?

Here’s the simple steps you’ll follow to make these Pancakes (scroll down for the full recipe):

• In a blender add the oatmeal. Blend on medium until the oats turn into a nice flour.
• Place the blended oats into a medium size bowl.
• Add the milk and beaten eggs and allow the mixture to set for 7 – 10 minutes.
• Next add the butter that is warm, (not hot), applesauce, honey, baking powder, cinnamon, ginger, nutmeg, salt and vanilla extract.
• Stir just to combine.
• Heat a griddle or skillet over medium heat.
• Butter or oil the griddle or skillet with butter or coconut oil.
• Gently add the carrots, that are peeled and grated, pecans, and raisins.
• Use about 1/4 – 1/3 cup batter for each pancake.
• Cook for 2 – 4 minutes or until the pancakes are nice and brown.
• Turn the pancake over and cook the other side.
• If they are cooking too fast, turn the heat down just a little bit.
• Also if the batter is too thick, you can thin it down with more milk.

Why not start your Easter morning off with a healthier breakfast!?!  Carrot, oats, cinnamon, ginger, pecans and if your little ones like raisins, be my guest and add some of those too. Don’t tell my husband because I didn’t add any in his. Not my favorite.;) 

Tips and Tricks For Carrot Cake Pancakes:

• If you don’t care for pecans, leave them out, the pancakes will still taste great.
• You can grate any size of carrots that you have. (I just happened to have 3 carrots left in my garden from last year and they were perfect. They were in a protected area and I just left them in the garden all winter).
• To really get fancy, instead of adding syrup, you could add nut butter, peanut butter or even some whipped topping.

More Delicious Pancake Recipes:

Best Fluffy Pancakes

Apple Pecan Pancakes

German Pancakes

Moist Sweet Potato Pancakes

Melt In Your Mouth Buttermilk Pancakes

Continue to Content

Yield: 12 pancakes

Carrot Cake Pancakes

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Carrot cake pancakes are loaded with delicious flavor and packed with healthier ingredients. A perfect way to start the day.

Prep Time 10 minutes

Cook Time 6 minutes

Total Time 16 minutes

Ingredients

• 3 cups old-fashioned oats
• 2 cups milk, regular or non dairy
• 2 eggs, beaten
• 2 Tablespoons melted butter
• 1/4 cup unsweetened applesauce
• 2 Tablespoons honey (optional)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/4 cup chopped pecans or walnuts
• 2 - 3 Tablespoons raisins (optional)

Instructions

1. In a blender add the oatmeal. Blend on medium until the oats turn into a nice flour.
2. Place the blended oats into a medium size bowl.
3. Add the milk and beaten eggs and allow the mixture to set for 7 - 10 minutes.
4. Next add the butter that is warm, not hot, applesauce, honey, baking powder, cinnamon, ginger, nutmeg, salt and vanilla extract.
5. Stir just to combine.
6. Heat a griddle or skillet over medium heat.
7. Butter or oil the griddle or skillet with butter or coconut oil.
8. Gently add the carrots, that are peeled and grated, pecans, and raisins.
9. Use about 1/4 - 1/3 cup batter for each pancake.
10. Cook for 2 - 4 minutes or until the pancakes are nice and brown.
11. Turn the pancake over and cook the other side.
12. If they are cooking too fast, turn the heat down just a little bit.
13. Also if the batter is too thick, you can thin it down with more milk.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 170Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 39mgSodium 185mgCarbohydrates 23gFiber 3gSugar 6gProtein 6g