Carrot Cake Pancakes

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Carrot Cake Pancakes

The perfect spring breakfast, carrot cake pancakes are not only incredibly moist and delicious, but they are also healthy and good for you with 2 full cups of carrots in the batch!  Loaded with cinnamon, nutmeg, and a hint of brown sugar, these dense carrot cake pancakes are a perfect option when you have extra carrots on hand!  Top with a homemade maple cream cheese butter, some walnuts and maple syrup for a delightful weekend brunch! 

Make up a batch and reheat them in the toaster or microwave for a convenient homemade breakfast on the go. 

 

 

Ingredients in Carrot Cake Pancakes

Simple ingredients you have in your pantry.  You can always use one teaspoon of pumpkin pie spice or apple pie spice in place of the spices listed below…. it’s the same ratios. 

Carrot Cake Pancakes

  • 4 carrots grated (about 2 cups total)
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup brown sugar
  • 1 cup milk (buttermilk is best, but any milk will work, even plant-based milk)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil, melted
  • 1/3 cup grated coconut flakes, optional
  • 1/4 cup chopped walnuts, optional
  • maple syrup for serving

Maple Cream Cheese Butter (optional)

  • 2 tablespoons butter, softened
  • 2 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon pure maple syrup

 

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How to Make Carrot Cake Pancakes

If you are planning to serve with the maple cream cheese butter, you should make that first so that it’s ready when the pancakes are done. 

Pancakes

Grate the carrots using a box grater.  Set aside

Heat a griddle to 350° F. Or if using a skillet, wait to heat the skillet once the mix is combined. 

In a large bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, baking powder, and brown sugar.  To the bowl, add the milk, beaten egg, vanilla extract, coconut oil, grated carrots, and coconut and walnuts if using.   Stir with a wooden spoon just until combined.  Do not overmix, otherwise, the pancakes will become dense. 

Place 1/3 cup of the batter onto the prepared griddle or the hot skillet.  Cook for 3-4 minutes on each side, or until golden brown.

Top with the maple cream cheese butter, some toasted walnuts, grated coconut and pure maple syrup. 

Maple Cream Cheese Butter

In a small bowl, combine the softened butter and cream cheese until incorporated.  Add the vanilla extract and maple syrup and stir to combine. 

 

 

 

 

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Other Pancake and Breakfast Recipes

Fluffy Pumpkin Pancakes With Pecan Maple Syrup

Sheet Pan Pancakes With Banana and Bacon

Blueberry Zucchini Bread Pancakes

Peanut Butter Pancakes

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carrot_cake_pancakes

Carrot Cake Pancakes With Maple Cream Cheese Butter

The perfect spring breakfast, carrot cake pancakes are not only incredibly moist and delicious, but they are also healthy and good for you with 4 full cups of carrots in the batch!  Loaded with cinnamon, nutmeg, and a hint of brown sugar, these dense carrot cake pancakes are a perfect option when you have extra carrots on hand!  Top with a homemade maple cream cheese butter, some walnuts and maple syrup for a delightful weekend brunch! 
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Course: Breakfast
Cuisine: American
Keyword: Carrot Cake Pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories:
Author: Eva Fry

Ingredients

Carrot Cake Pancakes

  • 4 carrots grated about 2 cups total
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup brown sugar
  • 1 cup milk buttermilk is best, but any milk will work, even plant-based milk
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil melted
  • 1/3 cup grated coconut flakes optional
  • 1/4 cup chopped walnuts optional
  • maple syrup for serving

Maple Cream Cheese Butter (optional)

  • 2 tablespoons butter softened
  • 2 oz cream cheese softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon pure maple syrup

Instructions

  • If you are planning to serve with the maple cream cheese butter, you should make that first so that it's ready when the pancakes are done.

Pancakes

  • Grate the carrots using a box grater.  Set aside
  • Heat a griddle to 350° F. Or if using a skillet, wait to heat the skillet once the mix is combined.
  • In a large bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, baking powder, and brown sugar.  To the bowl, add the milk, beaten egg, vanilla extract, coconut oil, grated carrots, and coconut and walnuts if using.   Stir with a wooden spoon just until combined.  Do not overmix, otherwise, the pancakes will become dense.
  • Place 1/3 cup of the batter onto the prepared griddle or the hot skillet.  Cook for 3-4 minutes on each side, or until golden brown.
  • Top with the maple cream cheese butter, some toasted walnuts, grated coconut and pure maple syrup.

Maple Cream Cheese Butter

  • In a small bowl, combine the softened butter and cream cheese until incorporated.  Add the vanilla extract and maple syrup and stir to combine.

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You can get all the ingredients for this recipe at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!

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