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–+ servings
Woman pouring pure maple syrup on a stack of carrot cake pancakes.
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5 from 4 votes

Fluffy carrot cake pancakes

These lovely little pancakes are a much simpler version of an actual carrot cake. Plus, yum!!
Course: Breakfast
Cuisine: American
Keyword: breakfast ideas, carrot cake pancakes, carrot recipe, carrot recipes, carrots, pancakes, Whole grain, whole grain breakfast, whole grain recipes, whole wheat, whole wheat pancakes
Servings: 9
Author: Amy Sandidge

Ingredients

  • 1 ⅔ cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon if you really like cinnamon, add more
  • ¼ teaspoon nutmeg this is a variable also. If you like more, add it.
  • ⅛ teaspoon dry ginger
  • 1 tablespoon brown sugar
  • 1 ¼ cup milk of choice
  • 1 teaspoon vanilla
  • ½ cup grated carrots
  • ½ cup crushed pineapple
  • 1 egg
  • 1 tablespoon melted butter plus extra for greasing the griddle or pan
  • ½ cup chopped pecans Optional, but really good!

Instructions

  • Mix flour, baking powder, salt, cinnamon, nutmeg, ginger, and brown sugar in a small bowl and set aside.
    In another larger bowl, mix milk and egg. Add to it melted butter, carrots, pineapple, and vanilla.
    Combine wet and dry. Don't overmix. It's easy to get tough pancakes if you do. The only mix to combine,it will be a tiny bit lumpy.
    Heat griddle. I had mine on 350 degrees. I realize each griddle is different. If this is too cool or hot, increase or decrease heat. Grease Heated griddle well. Drop pancakes onto the griddle. I use a portion scoop.
    Cook on the first side for several minutes until pancakes begin to bubble. Flip and continue to cook until pancakes are done, mine took about 3 minutes per side. This will depend on your griddle.
    I served mine just with maple syrup. I have also had them with ricotta sweetened with brown sugar. Buttermilk syrup is always perfect as well.
    Now, sit back and enjoy. You deserve it!