Carrot Cake Pancakes Recipe

Madhuli Ajay

March 21, 2024

1199 Ratings

Time:Prep: 10 M|Cook: 30 M|Total: 40 M

Makes:4 Servings

Meal:World Breakfast

Cuisine:Continental

Carrot Cake Pancakes Recipe are delicious whole wheat-carrot pancakes with flavour similar to that of the classic carrot cake. These pancakes are quick and easy to make and are a perfect way to sneak in veggies for fussy eaters. You can use a readymade blend of Pumpkin pie spice mix to flavour the pancakes or add a mix of Cinnamon, All spice and dried Ginger powder. You can also add chopped walnuts to the batter. Serve the pancakes for breakfast or any time of the day, drizzled with honey and topped with fruits and nuts of choice. For an indulgent ‘dessert for breakfast’, you can top them with a dollop of sweetened cream, Cream cheese or hung curd.

Serve Carrot Cake Pancakes along with Espresso Coffee for a weekend breakfast.

Here are a few other sweet pancake versions that you might want to try:

Serve Carrot Cake Pancakes along with Espresso Coffee for a weekend breakfast.

Here are a few other sweet pancake versions that you might want to try:

Ingredients

2 Whole Wheat Flour, or multigrain flour

1/2 Curd (Dahi / Yogurt), whisked

2 Milk, or as required

1 Pumpkin pie spice

1 Baking powder

1/2 Baking soda

1 Carrots (Gajjar), grated finely

2 Butter (Salted), melted

1/2 Pineapple, crushed

1 Whole Egg

1/2 Brown Sugar (Demerara Sugar)

1 Salt

Butter (Salted), as required for greasing the pan

Instructions for Carrot Cake Pancakes Recipe

To begin making the Carrot Cake Pancakes Recipe, first mix the flour, spice mix, baking powder, baking soda and salt in a mixing bowl.

In another large mixing bowl, whisk together the egg, sugar, melted butter, curd and milk.

Stir in the carrots and pineapple.

Fold in the flour mixture and mix till the flour is just incorporated. Add little milk if required to make a batter of dropping consistency. Keep aside for 5-10 minutes.

Heat a non-stick griddle and smear some butter on it.

Drop a ladle full of the batter on it. Cook on medium heat till bubbles appear around the edge and the pancake is golden brown on the bottom.

Flip carefully and cook for a minute on the other side.

Enjoy Carrot Cake Pancakes hot with toppings of your choice. Honey, fruits and nuts, a dollop of sweetened cream, cream cheese or hung curd are a few topping ideas to try with this Carrot Cake Pancakes Recipe.

Serve Carrot Cake Pancakes along with Espresso Coffee for a weekend breakfast.