Carrot Cake Pancakes

Carrot Cake Pancakes

Carrot Cake Pancakes

Carrot Cake Pancakes


  • 1 1/2 cups all-purpose or whole wheat flour
  • 3 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 1/3 cups milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, melted
  • 2 medium carrots, grated


  1. In a medium bowl, combine the flour, baking powder, salt, sugar, cinnamon, ginger, and nutmeg. Add the milk, egg, vanilla, and melted butter. Whisk until smooth, it’s okay if some lumps remain. Fold in grated carrots.
  2. Turn a griddle to high. Pour batter onto griddle, using a ¼ cup for each pancake. Brown on both sides for about 2 minutes each and serve hot with syrup or desired toppings.


Pancakes can be stored in the freezer for up to 2 weeks.

Carrot Cake Pancakes was last modified: April 24th, 2015 by Dale Baker

About Dale Baker

Dale Baker is a computer programmer by profession. After retirement he started developing websites in his spare time. Because of health issues due to G6PD Deficiency and the lack of credible medical information, he developed to help bring others with this condition together to share their experiences. In 2013 over 250,000 people visited his website. He is a published writer and dedicated to helping people with this enzymopathy live a better life. His favorite hobby is cooking.

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