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Easy Carrot Cake Pancakes

These Carrot Cake Pancakes are easy to prepare and perfect for a Saturday morning or an Easter brunch. This recipe is the perfect way to use up tons of carrots! Read on to learn how to make them, get answers about ingredient substitutes, and how to freeze leftovers.

maple syrup pouring on top of a stack of carrot cake pancakes

Recipe by former contributor Caroline Edwards of Chocolate & Carrots. Post has been edited for clarity and to provide additional information about the recipe.

Making these Carrot Cake Pancakes

Pancakes are one of our favorite breakfast menu items and I happen to really love these Carrot Cake Pancakes with White Chocolate Pecan Butter. Breakfast has become a pretty big deal in our house. I usually never go to bed without a plan for the next day’s breakfast.

Besides the fact that I’m the one to make breakfast for the family and it’s my favorite meal of the day, it’s a great way to get good food into your family’s bellies and start their day off on the right foot!

Easter breakfast is no exception. Carrot cake seems like a pretty traditional Easter offering. Why not turn that classic dessert into a breakfast item instead.

What I Love About these Carrot Cake Pancakes

Not only are these Easy Carrot Cake Pancakes good for you, but you can have the whole meal, from homemade white chocolate pecan butter to hot-off-the-griddle pancakes in just 30 minutes.

That way, you can get something besides candy from the Easter Bunny into your little ones’  belly before heading off to church!

Who wouldn’t like to have a slice of homemade carrot cake for breakfast and not feel bad about it? It is certainly a delicious way to start your day.

ingredients arranged on a counter to make a carrot cake pancake recipe

Kitchen Tools Needed for this Recipe

  • Food Processor or Box Grater – to shred the fresh carrots. If you have a grating attachment on your food processor, I highly recommend using that. It makes grating the carrots much easier and faster.
  • Measuring Cups and Spoons – to measure the ingredients in these healthy carrot pancakes.
  • Microplane Zester – to grate the orange zest.
  • Large Bowl – to measure all of the dry ingredients into.
  • Medium Bowl – to combine the wet ingredients in.
  • Whisk – to whisk the wet ingredients.
  • Spatula – to stir the wet ingredients and dry ingredients together and scrape the sides of the bowl to ensure the ingredients are combined.
  • Measuring Cup – to pour the pancake batter on to the pan.
  • Cast Iron Griddle or Large Skillet – we prefer cooking the fluffy pancakes on a large cast iron griddle so we can cook several at once.
  • Baking Sheet – to keep the cooked pancakes warm in a low oven while you cook the remaining batter.
preparing the dry ingredients for this carrot cake pancakes recipe

What’s in Carrot Cake Pancakes?

  • Whole Wheat Pastry Flour
  • Baking Powder
  • Baking Soda
  • Sea Salt
  • Ground Cinnamon
  • Ground Ginger
  • Ground Nutmeg
  • Large Egg
  • Brown Sugar
  • Milk
  • Pure Vanilla Extract
  • Grated Carrots
  • Orange Zest

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

combining the dry ingredients to make a recipe for carrot cake pancakes

How to Make Carrot Cake Pancakes

The below is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Making the Pancakes

Combine the dry ingredients in a large mixing bowl, stirring to sift the ingredients together.

In another bowl, beat the egg, brown sugar, milk, and vanilla until combined. Add the shredded carrots to the liquids, then combine the carrot mixture with the dry ingredients.

Heat the griddle over medium heat. Add melted butter (or use cooking spray). Measure 1/4 cup of batter per pancake, adding it to the hot pan. Cook until golden on the bottom, flip, and repeat.

prepared carrot pancake batter in a bowl with a spatula to stir

Making the White Chocolate Pecan Butter

Blend the ingredients in a blender or food processor until completely smooth.

Tips for Making the Best Carrot Cake Pancakes

  • Gently stir the batter together. It does not need to be beaten, just combined. It is ok if it is slightly lumpy.
  • Let the pan preheat before cooking the pancakes.
  • Leave plenty of room between pancakes on the griddle so they don’t spread into each other while cooking.
  • To keep cooked pancakes warm while cooking the rest of the batter, set cooked pancakes on a baking sheet in a warm oven.
cooked pancakes with carrots on a wire rack

Carrot Cake Pancakes FAQ

Got questions about how to make this pancake recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

Do I Have to Use Whole Wheat Pastry Flour?

If you don’t have whole wheat flour on hand, feel free to substitute All-Purpose Flour instead.

Can I Make these Dairy-Free?

You can most likely substitute your favorite non-dairy milk in this recipe. I would recommend almond milk or oat milk in terms of flavor.

white chocolate and pecans being blended in a food processor to use as a topping for this recipe for carrot cake pancakes

Do I Have to Serve these Carrot Cake Pancakes with the White Chocolate Pecan Butter?

The flavor combination of the white chocolate pecan butter and the whole wheat carrot cake pancakes is just beautiful.

But, if you prefer some melted butter and a drizzle of maple syrup on top of the pancakes, that will also taste delicious!

Can I Freeze these Pancakes?

The good news is you can! I love to make a large batch when I’m making pancakes so we can store some for later in the week.

Head over to my post on How to Freeze and Reheat Pancakes and Waffles for all the details.  

photo of a table set with two plates of carrot pancakes

What Can I Use Leftover White Chocolate Pecan Butter For?

There are so many ways to use this simple nut butter, though my personal favorite way to use white chocolate pecan nut butter is as a topping for these delicious whole wheat carrot pancakes. It feels kind of perfect for an Easter brunch.

The beauty of making the white chocolate pecan butter to go along with the pancakes is that you can use it on so many things, that is, if you have any left.

It would be great spread on to a piece of whole grain toast, on top of banana bread, waffles, made into a sandwich or even slathered between two cookies.

close up of maple syrup pouring onto a stack of carrot pancakes on a blue plate

Try this Delicious Carrot Cake Pancake Recipe!

Next time you’re looking for a Sunday brunch or Easter breakfast idea, give these healthy carrot cake pancakes a try!

Did you think they tasted like actual carrot cake? Leave a comment below and give it a review for others to see what you thought of this recipe.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of these homemade pancakes!

two plates of carrot cake pancakes, one with a fork cutting into the pancakes for a bite to eat

More Great Spring Brunch Recipes:

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maple syrup pouring onto a stack of carrot pancakes on a dark blue plate

Carrot Cake Pancakes

Yield: approximately 12 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These Carrot Cake Pancakes are easy to prepare and perfect for a Saturday morning or an Easter brunch. Serve them with this White Chocolate Pecan Butter for a special treat.


For the Carrot Cake Pancakes

  • 4 cups finely grated Carrots
  • 2 cup Whole Wheat Pastry Flour
  • 2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Sea Salt
  • 2 teaspoons Ground Cinnamon
  • 1/4 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 2 Large Eggs
  • 4 tablespoons Light Brown Sugar
  • 2 cups Whole Milk
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Orange Zest
  • 2-3 tablespoons Butter, to great the griddle

White Chocolate Pecan Butter

  • 3 cups Pecan Pieces
  • 1 cup White Chocolate

For Serving

  • White Chocolate Pecan Butter
  • Chopped Pecans, if desired
  • Maple Syrup, if desired


Making the Carrot Cake Pancake Batter

  1. Wash and peel the carrots, discarding the peels.
  2. Grate the carrots using a food processor with a grating attachment or a box grater. Set aside.
  3. Preheat a large cast iron pan or cast iron griddle over medium heat on the stove.
  4. Measure the whole wheat pastry flour, baking powder, baking soda, sea salt. cinnamon, ginger, and nutmeg, sifting it together in a large mixing bowl. Set aside.
  5. In another mixing bowl, beat the egg. Then, add the brown sugar, milk, orange zest, and vanilla extract to the egg. Stir together until thoroughly combined.
  6. Next, stir the carrots into the egg mixture.
  7. Pour the carrot mixture into the bowl with the dry ingredients and stir with a wooden spoon or a spatula until just combined. Make sure to scrape the bottom and sides of the bowl well.

Cooking the Carrot Cake Pancakes

  1. Melt the butter on the preheated griddle or spray with cooking spray.
  2. Scoop by the 1/4 cup onto the hot griddle, making sure to leave enough room between the pancakes so they don't spread into each other.
  3. Cook the pancakes until golden brown on the bottom and slightly bubbling on the top. Then, flip the carrot cake pancakes and cook the other side until golden.
  4. Place cooked pancakes in a single layer on a baking sheet(s) in a warm oven to keep them hot while the remaining pancakes are cooked.

Making the White Chocolate Pecan Butter for the Pancakes

  1. To make the White Chocolate Pecan Butter, simply combine the pecan pieces and white chocolate in a blender or food processor.
  2. Process until smooth, scraping the sides down as needed.
  3. Leftovers should be stored in the refrigerator.

Serving the Carrot Cake Pancakes

  1. Stack a few pancakes together, spreading the white chocolate pecan butter in between layers.
  2. Drizzle with maple syrup. Top with a few chopped pecans.

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Nutrition Information
Yield 12 Serving Size 1 pancake
Amount Per Serving Calories 148Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 21mgSodium 146mgCarbohydrates 27gFiber 3gSugar 5gProtein 5g offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Whitney @ The Newlywed Chefs

Tuesday 26th of March 2013

Oh my goodness, Caroline! These look fabulous!

Joshua Hampton (Cooking Classes San Diego)

Monday 25th of March 2013

At first I thought these pancakes will take too long to cook. But when I read the words "30 minutes," I think I gave a little whoop of joy. These look so good.


Sunday 24th of March 2013

I made this tonight for dinner. I didn't make the White Chocolate pacan butter, but I absolutly loved the pancakes.

Katrina @ Warm Vanilla Sugar

Thursday 21st of March 2013

So much goodness in here! Yum!


Wednesday 20th of March 2013

These pancakes look awesome and the chocolate pecan butter! Oh MYY GOSHH I have now words!

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