Fluffy Carrot Cake Pancakes (Printable)
Spiced, fluffy pancakes bursting with fresh carrots, walnuts, and warm cinnamon-nutmeg flavors.
# What You Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon salt
→ Wet Ingredients
09 - 1 cup whole milk
10 - 2 large eggs
11 - 1/4 cup vegetable oil or melted butter
12 - 1 teaspoon 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
# Steps:
01 - In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt until evenly distributed.
02 - In a separate bowl, whisk together the milk, eggs, vegetable oil or melted butter, vanilla extract, and orange zest if using, until smooth and well combined.
03 - Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes light and tender.
04 - Gently fold in the finely 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 coat with oil or butter to prevent sticking.
06 - Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles rise to the surface and edges appear set, about 2 to 3 minutes. Flip and continue cooking for 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 each round.
08 - Serve the pancakes warm, drizzled with maple syrup, and topped with cream cheese glaze or yogurt and extra chopped nuts as desired.
# Expert Advice:
01 -
- These pancakes taste like carrot cake had a baby with your favorite weekend breakfast, warm spices and all.
- The orange zest is a sneaky little upgrade that makes people ask what your secret is.
02 -
- Overmixing is the enemy, once you see no dry pockets stop stirring or you will get rubbery pancakes instead of pillowy ones.
- Squeeze excess moisture from the grated carrots with a clean towel if they seem very wet, soggy batter leads to dense cakes.
03 -
- Toast the nuts in your dry skillet before you start batter, the residual warmth flavors the whole pancake.
- Cook on medium low rather than medium high for a more even rise and no burnt edges, patience pays off here.