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Challenge: Reinventing Breakfast

Carrot Cake Pancakes

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Dream of warm weather and Easter bunnies with these light and fluffy Carrot Cake Pancakes drizzled in a maple-walnut syrup. It’s the perfect way to welcome the spring season!

Carrot Cake Pancakes

  • Servings: 3 medium pancakes
  • Yield: 3-4 servings
  • Prep Time: 10 min
  • Cooking Time: 15 min


  • 1 C flour
  • 2 Tbsp light brown sugar
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • a generous pinch of nutmeg
  • a generous pinch of ginger
  • ¼ tsp salt
  • ½ C buttermilk
  • ½ C milk
  • 1 egg beaten
  • ½ tsp vanilla
  • 1 Tbsp melted butter
  • ½ C finely grated carrots (3-4 medium carrots)
  • ½ C maple syrup
  • ¼ C finely chopped walnuts (optional)


  1. Grate 3-4 medium carrots to equal ½ C. Before measuring the shredded carrots in a cup, gently press them between your hands to release some, but not all the juices. Set aside.
  2. Evenly mix together all the dry ingredients in a medium mixing bowl; the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. Add the buttermilk, milk, 1 beaten egg, and vanilla to the bowl and mix to combine, taking care not to over mix.
  4. Fold in the melted butter and the grated carrots.
  5. Heat a large skillet over medium heat with a little vegetable oil and a little butter. My favorite pan to use for pancakes is cast iron, which tends to require less oil.
  6. For small pancakes pour ⅛ C batter onto the pan for each pancake, for medium pancakes measure ¼ C. Allow each pancake to become bubbly on top and golden brown on the bottom before flipping. You should only have to flip once. Once cooked, make a stack of pancakes on each person's plate.
  7. In a small sauce pan, heat ½ C of maple syrup over low heat. Once warm, remove from the heat and mix in ¼ C of finely-chopped walnuts. The walnuts are optional.
  8. To serve, pour Maple Walnut Syrup over the pancakes and enjoy immediately.

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Original recipe from the food blog Simple Seasonal:

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