Carrot Cake Pancakes Recipe

  • Your favorite carrot cake flavors in breakfast griddle cake form! These carrot cake pancakes are made from a creamy batter full of grated carrots, warm spices, walnuts, and raisins!

    Carrot Cake Pancakes Recipe

    A sweet treat for the morning meal that packs a punch of nutrients!

    Prep Time:
    Cook time:
    Servings: 6-8 pancakes


    • grated carrots: 2 cups (about 5 whole carrots)
    • Greek yogurt: ½ cup
    • whole milk: ½ cup
    • egg: 1
    • vanilla extract: 1 teaspoon
    • honey: ½ cup
    • whole spelt flour: 1½ cups
    • rolled oats: ¼ cup
    • ground walnuts: 3 tablespoons
    • raisins: 3 tablespoons
    • baking powder: 1 teaspoon
    • baking soda: ½ teaspoon
    • ground cinnamon: ½ teaspoon
    • ground ginger: ½ teaspoon
    • salt: hefty pinch
    • coconut oil: 2-4 tablespoons
    • maple syrup: for topping (optional)


    Step 1: Finely grate the carrots using a box grater or food processor. In a large bowl mix the grated carrots, Greek yogurt, milk, egg, vanilla extract, and honey together.

    Step 2: In a separate bowl, whisk together the spelt flour, oats, ground walnuts, raisins, baking powder, baking soda, ground cinnamon, ground ginger, and salt.

    Step 3: Add the dry ingredients to the carrot-yogurt mixutre. Mix until well incorporated.

    Step 4: Heat a large non-stick pan over a medium flame. Add about 1 tablespoon of coconut oil (or any other cooking oil of choice). Using the 1/4 cup measure, scoop out the batter and drop into the pan. Cook for about 2 to 3 minutes on each side, or until crispy and golden brown. Continue with the rest of the batter. Serve warm with maple syrup.

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