If you love the flavor of Carrot Cake with the sweet and moist spice cake and fresh carrots, then you’re going to love these Carrot Cake Pancakes. They’re a dense, slightly sweet, pancake that is your favorite cake in breakfast form! Make a big stack and I promise that they’ll be the star of your next brunch!

Pancakes bring life to our family on sleepy weekend mornings. I love a stack of fresh pancakes that are steaming hot with maple syrup dripping off of them. These Carrot Cake Pancakes are unique enough that they’re special, but they start with pancake mix! So they’re simple to make. Just doctor up the store-bought pancake mix and you’ll end up with these sweet Carrot Cake Pancakes. The only problem is how quickly a stack disappears in our home.

Looking for even more great pancake recipes? I love my Gingerbread Pancakes recipe and Oatmeal Pancakes are a classic, too. I can never get enough of pancakes!

Tips For Making Carrot Cake Pancakes

For this recipe, you’ll need a set of mixing bowls. Even though they start with store-bought pancake mix, you’ll dress it up. Cook the pancakes on a skillet or a griddle. I love using my griddle and I think it’s a great investment for any kitchen. Lastly, a pancake spatula will really help you flip the pancakes.

When To Make Carrot Cake Pancakes

Carrot Cake Pancakes are such a great option for Easter brunch! They’re fitting for spring and it’s a great option to serve alongside an egg dish, breakfast meats and hash browns. I love making these pancakes as part of a huge brunch spread for Easter. Make them smaller and add them to a breakfast board and they become more of a side dish. Other than Easter, they’re great when you have fresh carrots to use.

How To Tell When To Flip Your Pancakes

Once you pour your pancakes onto the griddle, watch the pancakes. Don’t leave them unattended. Wait about 2-3 minutes, or until the pancakes start to bubble, to flip them. The pancakes should have a light golden brown color on each side to be done. You really get the hang of it after a few pancakes. The key is to watch for the bubbles.

How To Prep Carrot Cake Pancake Batter Ahead Of Time

Want a more relaxing morning? Prep the pancake batter the night before and store it in the refrigerator. Once the pancake batter is completely mixed, cover the mixing bowl with plastic wrap. Store it in the refrigerator overnight. In the morning, give the pancake batter a good mix and follow the cooking directions. I’d prep the pancakes the night before, but not any earlier than that.

Storing Leftovers

Leftover pancakes can be stored in an airtight food storage container. The pancakes do not need to be refrigerated after cooking. For the best freshness, enjoy the pancakes within 3-4 days of making them. To reheat the pancakes, microwave on high for 1-2 minutes until hot again. The pancakes also freeze well! Place the pancakes in freezer bags and store them in the back of your freezer where temperatures are more stable. Let them thaw on the countertop for several hours before reheating in the microwave.

Recipe Substitutions

If you want to add chopped walnuts or pecans to the pancakes, use 1/4 cup. They’re a great nutty addition to the pancakes and add texture. These pancakes are slightly sweet, but if you want to make them even sweeter, add melted cream cheese frosting. Just melt the frosting in the microwave for 20-30 seconds and pour it over the top of the pancakes.

What You Need From The Grocery Store:

• Dry Pancake Mix
• Ground Cinnamon
• Ground Nutmg
• Ground Cloves
• Eggs
• Whole Milk
• Raw Carrots
• Maple Syrup (or Cream Cheese Frosting) For Topping

Directions For Making Carrot Cake Pancakes

In a mixing bowl, combine pancake mix, cinnamon, nutmeg and cloves. Mix well. 

In a smaller mixing bowl, whisk together eggs and milk. 

Add wet ingredients to the dry ingredients mixing just until combined. Fold in carrots. 

Using a 1/4 cup measuring cup, pour batter onto a nonstick hot skillet or griddle. When batter bubbles, flip pancake and cook on the second side 2-3 minutes or until golden brown. Repeat until all batter is used. 

Serve pancakes hot with maple syrup.