Fluffy Carrot Cake Pancakes (Printable View)
Spiced fluffy pancakes loaded with grated carrots, walnuts, and orange zest for a cozy breakfast twist.
# Ingredient List:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 2 tbsp brown sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg
07 - 1/4 tsp ground ginger
08 - 1/4 tsp salt
→ Wet Ingredients
09 - 1 cup milk
10 - 2 large eggs
11 - 1/4 cup vegetable oil or melted butter
12 - 1 tsp vanilla extract
13 - Zest of 1 orange (optional)
→ Add-Ins
14 - 1 cup finely grated carrots (about 2 medium carrots)
15 - 1/4 cup chopped walnuts or pecans
16 - 1/4 cup raisins (optional)
→ For Serving
17 - Maple syrup, to taste
18 - Cream cheese glaze or yogurt (optional)
19 - Extra chopped walnuts
# How to Prepare:
01 - In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly distributed.
02 - In a separate bowl, whisk together the milk, eggs, oil or melted butter, vanilla extract, and orange zest if using, until smooth and well incorporated.
03 - Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes light and fluffy.
04 - Gently fold in the grated carrots, chopped walnuts or pecans, and raisins if using, distributing them evenly throughout the batter.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter.
06 - Pour 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form across the surface and edges appear set, about 2 to 3 minutes. Flip carefully and cook another 1 to 2 minutes until golden brown and cooked through.
07 - Continue cooking the remaining batter in batches, re-greasing the skillet as needed between rounds.
08 - Serve warm stacked pancakes with maple syrup, cream cheese glaze or yogurt, and additional chopped nuts as desired.
# Expert Suggestions:
01 -
- The batter comes together in fifteen minutes, which means you can have a special breakfast on the table without waking up at dawn.
- They taste like carrot cake but are completely acceptable to eat at eight in the morning without anyone judging you.
02 -
- Overmixing the batter is the fastest way to end up with tough, rubbery pancakes, so stop stirring the moment the flour disappears.
- Grating the carrots too coarsely leaves visible shreds that can make the pancakes fall apart when you flip them.
03 -
- The batter thickens as it sits because the carrots release moisture, so if it gets too thick just stir in a splash of milk to loosen it back up.
- Press down gently on the raw side with your spatula right after flipping to ensure even contact with the pan for a uniform golden color.