these easy carrot cake pancakes are a perfect brunch for spring and the upcoming Easter holiday!

I’ve made carrot cake baked oatmeal, overnight oatmeal, snack bites and waffles, so I felt like it was high time to make carrot cake pancakes!

Owen absolutely loves raisins so anything I can make that includes them is a must-have in our house right now.

Plus, let’s be honest, what’s not to love about carrot cake? As far as I’m concerned, my work in the carrot cake department won’t be complete until I’ve transformed just about every breakfast food into some version of them!

On top of being delicious though these are also so incredibly easy and are a great way to bring delicious carrot cake flavor to your morning meal!

If you’re serving to kids, I recommend chopping the walnuts really fine to ensure they’re not a choking hazard. I do this for ours and Owen has never had trouble with them. If you’re nervous, you can omit and just top adult pancakes with walnuts upon serving.

If you’re celebrating Easter this upcoming weekend, I know it may look a little different than what you’re used to, so I hope that putting these on the table will help bring a little joy and brightness to your holiday!

carrot cake pancakes

Author: Cait
Prep Time: 5-7 minutes
Cook Time: 15 minutes
Total Time: 20-25 minutes
Yield: 12 pancakes 1x
Category: breakfast

Print Recipe

Description

these easy carrot cake pancakes are a perfect brunch for spring and the upcoming Easter holiday!

Ingredients

Scale

1 1/4 cups all-purpose or white whole wheat flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon salt
1 egg
1–2 cups of milk (any kind)
2 tablespoons canola oil
1 large carrot, peeled & grated fine
1/3 cup raisins
2–3 tablespoons finely chopped walnuts

Instructions

Combine flour, baking powder, sugar, spices and salt in a medium mixing bowl and set aside.
In a separate mixing bowl, combine beaten egg, canola oil and 1 cup of the milk. Add the wet ingredients to the dry and gently fold until just about combined. Fold in carrots, raisins and walnuts. Using the other 1/2 cup of milk, slowly stream into the batter 1/4 cup at a time until desired consistency is reached (*see note)
Heat a griddle or place a non-stick pan over medium heat on the stove top. Add a small pad of butter to grease.
Add 1/4 – 1/3 cup of the batter at a time. Once bubbles form around entire pancake, flip. Repeat until all remaining batter is used.