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Carrot Cake Pancakes for Easter Brunch
4 from 60 votes

Carrot Cake Pancakes for Easter Brunch

These Carrot Cake Pancakes blend whole wheat flour with classic spices like cinnamon and nutmeg, adding finely grated carrots for texture and natural sweetness. Topped with a honey-sweetened cream cheese mixture, they offer a tender, moist pancake with the familiar flavors of carrot cake suited for a special brunch or breakfast.

Prep Time
12 mins
Cook Time
3 mins
Total Time
15 mins
Servings: 4
Calories: 260 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

  • 1 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 tablespoon brown sugar
  • 1 cup carrot peeled and finely grated, about 2 large carrots
  • 1 large egg whisked
  • 1 cup milk
  • 1 tablespoon neutral cooking oil generic cooking oil
  • 2 tablespoons cream cheese whipped or regular, softened
  • 2 tablespoons honey

Instructions

    Cup of Yum
  1. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt and sugar. Add the grated carrots to the flour mixture and toss to coat.
  2. In a separate bowl, whisk together the egg, milk and oil.
  3. Stir the dry ingredients into the wet ingredients until just combined.
  4. Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
  5. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
  6. Flip the pancakes and cook for one minute longer.
  7. In a small bowl, stir together the cream cheese and honey until thoroughly combined and serve on top of the pancakes.

Notes

  • Use freshly grated carrots to achieve proper texture and flavor, avoiding pre-shredded versions with anti-caking agents.
  • Mix until just combined to prevent tough, dense pancakes; some small lumps are acceptable.
  • Preheat the griddle or pan well to create a crisp exterior while maintaining a tender interior.

Nutrition Information

Calories 260kcal (13%) Carbohydrates 41g (14%) Protein 8g (16%) Fat 8g (12%) Cholesterol 55mg (18%) Sodium 420mg (18%) Fiber 4g (16%) Sugar 17g (34%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 260

% Daily Value*

Calories 260kcal 13%
Carbohydrates 41g 14%
Protein 8g 16%
Fat 8g 12%
Cholesterol 55mg 18%
Sodium 420mg 18%
Fiber 4g 16%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.