These Carrot Cake Pancakes may just be the best recipe that we have whipped up yet. Sweet and spicy, and all-around fun. Make them ASAP!
Greyson and I found these cute carrot gummies at a specialty grocery store on one of our outings together. I thought they HAD to be used in one of our pancake recipes. They were the perfect addition and Little G just LOVED them.
I found another variety of the carrot gummies HERE if you don't want quite so many as what comes in that first link. They are worth getting your hands on for the smiles and joy they bring if you have littles, G just thought they were so cool which made Uncka just love spoiling him with them!
If you love pancakes as much as Greyson and I, get a little festive at easter and use this recipe to also make our Easter Bunny Pancakes! Also, be sure to always serve them with WARM maple syrup, the real kind!
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Ingredients
I spice up this carrot cake pancake recipe with cinnamon, ginger, and nutmeg. The spices lend all the flavors and truly make these pancakes taste like the best carrot cake you've ever had.
The other thing I splurge on is the use of vanilla bean paste, it's what I would use if I was baking a cake, so I used it here. Of course, you can use vanilla extract, I like to be a little extra fancy with the use of paste.
What you need:
- Unsalted Butter
- Whole Milk
- Vanilla Bean Paste
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Kosher Salt
- Cinnamon
- Ginger
- Nutmeg
- Carrots, shredded
- Eggs
- Fresh Whipped Cream
- Angel Flake Coconut, toasted
- Walnuts, toasted
- Maple Syrup
See the recipe card for full quantities.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
To make the pancake batter, first, melt the butter in a saucepan over low heat on the stove. Add the milk to the pan and continue warming until only until no lumps of butter remain.
Do not bring the milk to a simmer or a boil. When adding cold milk it can make the butter lump up, just warm it enough that the butter becomes liquid again.
In a large bowl, stir the dry ingredients together with the milk/butter mixture until well combined. Then fold the eggs, vanilla bean paste, and the shredded carrots, into the mix just until fully incorporated. If you like, you can also mix in some of the walnuts into the batter also.
Let the batter rest for 10 minutes before you begin cooking the pancakes. This is the secret to extra fluffy, cloud-like pancakes.
To cook the pancakes, heat a griddle over medium heat on the stove, and be patient. Heat it for at least 5 minutes to get fully warm.
Then drop 2-ounce ladles of batter on the hot griddle and cook till it gets very bubbly and the bubbles begin to pop. Flip and cook 30-45 seconds longer till fully cooked.
Uncka's Chef Tip
Stack the cooked pancakes up to ensure they finish cooking, the same way you'd stack tortillas and put them in a warmer or cloth to finish. Pancakes finish cooking all the way through in the same way as well as keeping the first cakes warm as you cook the rest. This ensures not wet or soggy middles.
To serve, stack the Carrot Cake Pancakes high and top with a large heap of whipped cream, some toasted coconut and walnuts, and candy carrots if you have them. Finish with a hearty drizzle of REAL maple syrup as desired and enjoy!
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
- Whipped Cream - If you are dairy-free, I would suggest purchasing a dairy-free whipped topping or canned version.
- Coconut and Walnuts - For those who have an allergy to tree nuts, leave these off, you could replace them with some crispy sugared oats if you still desire a crunch.
Equipment
These are my favorite little skillets for making pancake toppings and syrups in. You can also toast nuts for use in them too.
My number one, most favorite tool for perfect pancakes is a Cast-Iron griddle. They build up a strong, natural, non-stick coating over time and make for BEAUTIFUL pancakes.
Be sure to season a new griddle, every time you use and wash it (with soap) with this cast-iron oil to build THE BEST non-stick surface.
I like a really sturdy, metal spatula for flipping pancakes. It helps them not stick to it, and makes for a perfect flip, no floppy half-turned pancakes, It's got to be THIS spatula for me!
The use of a 2-ounce ladle makes THE perfect-sized pancakes, in my opinion. They are just the right size and easy to flip.
Storage
While pancakes won't spoil if left on the counter overnight, they are just like a cake, biscuit, or cookie in this way. I prefer to place them in a zip-top bag or air-tight container in the fridge.
You can also freeze pancakes. To do so, lay them flat on a tray, not stacked, then once frozen place them in a freezer bag and store for up to 3 months.
Reheat leftover Carrot Cake Pancakes, from the fridge or freezer, in a toaster, or toaster oven for best results.
Top Tips
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If you can use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
FAQ
How do restaurants make pancakes so good?
Most restaurants use oil or shortening in their pancakes, giving them a bit of a different texture than what you may make at home. We are a fan of all butter over here, but that requires lower cooking temps so they don't burn and a more watchful eye.
Here we prefer to use milk for our pancakes. It gives them a lighter fluffier texture because the acid in the milk helps the baking soda and powder activate. However, you can always use water if you need to for dietary reasons, or swap for a dairy-free milk alternative.
Using the freshest ingredients is a big key. But I will die on the hill that not overmixing the batter is absolutely the number one secret to an amazing pancake. The infamous line "A few lumps may remain" is known for good reason, and don't stir after it sits for 10 minutes either.
More great Fruit Pancakes
If you LOVE pancakes like Greyson and me, try these other great recipes:
More great Carrot Recipes to LOVE!
If you LOVE carrot cake, try the recipe that Uncka shares on his website for Carrot Cake Cookie. They are very similar to a crumble-style cookie and especially perfect on the Easter table!
Uncka also has a wonderful recipe for a classic Carrot Cake, which of course has a bit of his chef twist on it. Take a look and make it any time you are craving an amazing carrot cake.
Carrot Cake Pancakes
These Carrot Cake Pancakes may just be the best recipe that we have whipped up yet. Sweet and spicy, and all-around fun. Make them ASAP!
Ingredients
- 8 tablespoons Unsalted Butter, melted
- 1 cup Whole Milk
- 2 teaspoons Vanilla Bean Paste
- 2 cups All-Purpose Flour
- ¼ cup Granulated Sugar
- 1 tablespoon Baking Powder
- 2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt, Morton’s
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger
- ¼ teaspoon Nutmeg
- 2 medium Carrots, shredded (about 1 cup)
- 2 lg Eggs, lightly beaten
- Fresh Whipped Cream, for serving
- Angel Flake Coconut, toasted for serving
- Walnuts, toasted for serving
- Maple Syrup, for serving
Instructions
- In a 2-quart saucepan on the stove, melt the butter over low heat. Add the milk to the pan and heat just till warm and any butter that solidified is liquid again. Do not boil. Let cool 5 minutes, then stir the vanilla bean paste into the milk mixture.
- In a large bowl, whisk together the flour, sugar, baking powder, soda, salt, cinnamon, ginger, and nutmeg.
- Slowly whisk the warm milk mixture into the flour mixture, just till a lumpy mixture forms.
- Crack the eggs into the bowl, add the shredded carrots, and whisk just till incorporated.
- Let the pancake batter rest on the counter for 10 minutes.
- After the batter has rested for 5 minutes, warm the griddle on the stove, over medium-heat I suggest a cast iron griddle. It is important to let it get hot till it beings to smoke the tiniest bit, then you know it is ready to be cooked on.
- Turn the heat down two marks on the stove dial, just between medium, and medium-low.
- Using a 2-ounce ladle, drop 2 rounds of batter on the griddle at a time. Cook for 30-45 seconds, just till the edges begin to set.
- Flip and cook a further 45-60 seconds, then remove to a platter.
- Pancakes can be kept warm in a 200˚F oven if needed.
- To serve a top with whipped cream, toasted coconut, walnuts, and finish with a drizzle of maple syrup!
Notes
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
- Whipped Cream - If you are dairy-free, I would suggest purchasing a dairy-free whipped topping or canned version.
- Coconut and Walnuts - For those who have an allergy to tree nuts, leave these off, you could replace them with some crispy sugared oats if you still desire a crunch.
Top Tips
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If you can use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 445Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 81mgSodium: 730mgCarbohydrates: 67gFiber: 2gSugar: 38gProtein: 6g
Food Safety
There aren't many concerns when it comes to pancakes, but here are a few tips to help ensure the best experience with your pancakes.
- Ensure your pancakes are fully cooked, as eating raw pancake batter is not advised because it contains raw eggs.
- The USDA advises to not leave cooked foods at room temperature for longer than 2 hours, 1 hour if the environment is above 90˚F.
- That said, pancakes contain the same ingredients as cakes, biscuits, and cookies so they can be stored at room temperature.
- I personally advise keeping them in an air-tight container or zip-top bag and warming them in a toaster or microwave before eating leftovers.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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