Real Recipes From Real Home Cooks ®

carrot cake pancakes

(11 ratings)
Blue Ribbon Recipe by
Michelle Bates-Phipps
Kalamazoo, MI

I love carrot cake! And I love to make a variety of good foods for breakfast on the weekends because it is the one meal that my husband and I can sit down and totally enjoy together. I also make way too much in case we invite other families over or freeze for quick nutritious breakfasts during the week. As with all of my recipes this one was created with desire and inspiration. The desire was to make a delicious meal, the inspiration came from viewing dozens of other similar recipes to find out what works for them and combining several ideas together to make my own creation!

Blue Ribbon Recipe

This is a must-try for all you carrot cake lovers. Now you can have it for breakfast! These pancakes are fluffy and just melt in your mouth. We loved the texture and flavor the bits of pineapple, carrots, and walnuts give the pancakes. A delicious special occasion breakfast but easy enough for every day. This pancake recipe makes a ton so it's meant to serve a crowd. You can easily cut this in half if needed.

— The Test Kitchen @kitchencrew
(11 ratings)
yield 10 serving(s)
prep time 30 Min
cook time 30 Min
method Griddle

Ingredients For carrot cake pancakes

  • 4 c
    Bisquick baking mix
  • 2 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 1/4 tsp
    ground cloves
  • 4
  • 2 c
  • 2 c
    carrot, shredded
  • 8 oz
    crushed pineapple
  • walnut pieces

How To Make carrot cake pancakes

  • Shredding carrots.
    Shred carrots in a food processor for best results. You can use baby carrots if you don't want to peel carrots. An 8-ounce bag will give you about 3 cups of carrots but you can use them for another recipe you've been dying to try!
  • Dry ingredients in a bowl.
    Mix dry ingredients together in a large bowl. Use a fork or a wire whisk to make sure you get everything mixed up from the bottom.
  • Milk and eggs stirred together.
    Crack eggs into a small bowl and beat them together. Add milk and stir together. I make sure that there are no large gobs (technical term) of eggs in one place.
  • Combining dry and wet ingredients.
    Slowly stir wet ingredients into the bowl with dry ingredients making sure you have everything mixed up from the bottom and not too many lumps.
  • Stirring in shredded carrots.
    Stir in carrots; mix well.
  • Adding pineapple to the batter.
    Drain liquid off of the pineapple and set aside. Stir pineapple chunks into the batter. If your batter is too thick, you can add some of the pineapple juice to thin it out and add more pineapple flavor through out the pancakes.
  • Batter poured onto a hot griddle.
    Preheat pancake griddle and a small amount of canola or vegetable oil. Using 1/4 cup measuring cup, place pancakes onto the griddle. I put 4 at a time on mine. Sprinkle with crushed walnuts. If you prefer you can add them to the batter, but I think they "get lost" doing it that way.
  • Pancakes flipped when browned on one side.
    Turn pancakes after the bubbles that form on the sides and top. It takes only 1-2 minutes depending on the density of the batter. Let cook on the other side about a minute more. Press with a spatula. If they are too dense they might need longer to cook. Pressing them will squeeze the raw batter out of the sides and make them more even in thickness.
  • Inside of the Carrot Cake Pancakes.
    Enjoy with your favorite syrup or cream cheese frosting thinned out to a pourable consistency.