Carrot Cake Pancakes

Carrot Cake Pancakes are dense and delicious pancakes that are packed with carrots, raisins, nuts, and spices. They can be made ahead and kept in the freezer for the mornings when you do not have much time.

In our home, we make a homemade pancake mix to have on hand and then just add a few ingredients to each batch to make them unique and tasty (so no one gets bored!)

How to Make Carrot Cake Pancakes

To get started, gather all of your ingredients and shred the carrots.

In a decent size mixing bowl combine two cups of homemade pancake mix, cinnamon, ginger, nutmeg, and brown sugar, stirring to blend.

Add egg, water, and oil. Then add the remaining ingredients, stirring just enough to incorporate all the ingredients together.

The key to tender pancakes is to fold the ingredients together, but don’t overmix.

Heat the griddle or skillet over medium heat, add a good dollop of butter, and then allow it to melt. The pancake batter should be poured onto the hot griddle in one place.

If you pour the batter in 1 spot, the pancakes will spread evenly. Avoid pouring the batter in circular motions, as this will result in uneven spots on a pancake, which will not cook equally.

Cook until bubbles appear and then flip. If you want tender pancakes, do not turn them more than once. You do not want them to become tough by flipping them more than once.

If you plan to use a store-bought pancake mix, such as jiffy mix, see the instructions on the package as to how much liquid is needed before adding Cinnamon, nutmeg, brown sugar, carrots, raisins, and nuts.

Make your Carrot Cake Pancakes even more amazing with these delicious toppings! Sweeten them up with a drizzle of honey, or add a kick with a sprinkle of cinnamon. If you’re feeling adventurous, top them off with walnuts or crushed pineapple. Ready to get creative in the kitchen? Let’s get started – enjoy your Carrot Cake Pancakes today!

Carrot Cake Pancakes

You’ll Need:
2 c. Pancake Mix
1 Large egg
1 cup Water
2 Tbs Oil
1 1/2 tsp cinnamon
1/8 tsp Ground Ginger
1/8 tsp Ground Nutmeg
3 Tbs Brown Sugar
2 cups of Grated Carrot
1/4 c. Raisins
1/4 c. Chopped Nuts (pecans or walnuts)

Butter (for frying pancakes)
Cinnamon Honey Butter (for topping on the pancakes)
Syrup (optional)

1. Combine pancake mix, cinnamon, ginger, nutmeg, and brown sugar in a bowl, stirring to blend. Add egg, water, and oil. Then add remaining ingredients, stirring just enough to incorporate all the ingredients together. Don’t overmix!
2. Heat the griddle or skillet over medium heat, add a good dollop of butter, and then allow it to melt.

   The pancake batter should be poured onto the hot griddle in one place. If you pour the batter in 1 spot, the pancakes will spread evenly. Avoid pouring the batter in circular motions, as this will result in uneven spots on a pancake, which will not cook equally.

3. Cook until bubbles appear and then flip.
4. If you plan to use a store-bought pancake mix, such as jiffy mix, see the instructions on the package as to how much liquid is needed before adding Cinnamon, nutmeg, brown sugar, carrots, raisins, and nuts.

More Delicious Variations:

To the above batter recipe add one of the following:
3 Tbs Crushed Pineapple (drained)
3 Tbs Shredded Coconut (sweetened or unsweetened, as desired)

Carrot Cake Pancakes Print Recipe



Carrot Cake Pancakes
Budget101.com by Melissa 'Liss' Burnell
Enjoy a classic breakfast, with a special Easter twist! Our Carrot Cake Pancakes are fluffy and full of flavor!. It’s an easy and delicious recipe that’ll bring joy to your family’s Easter morning.
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Breakfast
Cuisine American
Servings 4
Equipment
• ▢
  2 Mixing Bowls
• ▢
  1 Skillet or Electric Griddle
Ingredients
  
.5x1x2x3x
• ▢ 2 cups Pancake Mix
• ▢ 1 Large Egg
• ▢ 1 cup Water
• ▢ 2 Tablespoons Oil
• ▢ 1 ½ teaspoons cinnamon
• ▢ ⅛ teaspoon Ground Ginger
• ▢ ⅛ teaspoon Ground Nutmeg
• ▢ 3 Tablespoons Brown Sugar
• ▢ 2 cups Carrot (grated)
• ▢ ¼ cup Raisins
• ▢ ¼ cup Nuts (pecans or walnuts, finely chopped)
Instructions
 
• Combine pancake mix, cinnamon, ginger, nutmeg, and brown sugar in a bowl, stirring to blend.
  2 cups Pancake Mix

  1 ½ teaspoons cinnamon

  ⅛ teaspoon Ground Ginger

  ⅛ teaspoon Ground Nutmeg

  3 Tablespoons Brown Sugar
• Add egg, water, and oil. Then add remaining ingredients, stirring just enough to incorporate all the ingredients together. Don’t overmix!
  1 Large Egg

  1 cup Water

  2 Tablespoons Oil

  2 cups Carrot

  ¼ cup Raisins

  ¼ cup Nuts
• Heat the griddle or skillet over medium heat, add a good dollop of butter, and then allow it to melt.
• Cook until bubbles appear and then flip.
Equipment

2 Mixing Bowls

1 Skillet or Electric Griddle
Notes
Note: If you plan to use a store-bought pancake mix, such as jiffy mix, see the instructions on the package as to how much liquid is needed before adding Cinnamon, nutmeg, brown sugar, carrots, raisins, and nuts.
More Delicious Variations:
To the above batter recipe add one of the following:
• 3 Tbs Crushed Pineapple (drained)
• 3 Tbs Shredded Coconut (sweetened or unsweetened, as desired)
Recipe Size Alteration Note
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
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Tried this delicious pancake recipe? Mention @Budget101com or tag #Budget101

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