Easy Carrot Cake Pancakes For National Pancake Day!

  • A whole day dedicated to pancakes? Yeah, we like the sound of that! And your favorite carrot cake flavors in pancake form? Yes, please. You would never guess by looking at these pancakes (also known as griddle cakes) that they are incredibly easy, healthy, and seriously delicious. Next time that carrot cake craving calls, whip these babies up ASAP. These carrot cake pancakes are made from a creamy batter full of grated carrots, warm spices, walnuts, and raisins!


    Make these easy carrot cake pancakes today – for breakfast lunch, snack time or even dinner! Hell, anything goes on National Pancake Day!

    Easy Carrot Cake Pancakes Recipe:

    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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