Carrot Cake Pancakes Recipe
Description
These Carrot Cake Pancakes combine the wholesome goodness of whole wheat flour with the delicious, familiar flavor of carrot cake. They are light, fluffy, and perfect for a hearty breakfast or a sweet snack. Packed with the flavors of cinnamon, allspice, and ginger, these pancakes are a fun and sneaky way to get vegetables into your diet, especially for fussy eaters. The addition of grated carrots and crushed pineapple gives these pancakes moisture and natural sweetness, while the optional chopped walnuts add crunch and depth.
Whether you’re serving them as part of a weekend breakfast or looking for a creative way to enjoy breakfast for dinner, these pancakes are sure to please everyone. You can top them with honey, fresh fruits, nuts, or even a dollop of sweetened cream or cream cheese for that perfect “dessert-for-breakfast” experience. These Carrot Cake Pancakes also make a great choice for a light yet satisfying meal any time of the day.
Cuisine: Continental
Course: World Breakfast
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour (or multigrain flour) | 2 cups |
| Curd (Dahi / Yogurt), whisked | 1/2 cup |
| Milk (or as required) | 2 cups |
| Pumpkin Pie Spice | 1 teaspoon |
| Baking Powder | 1 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Carrots (Gajjar), grated finely | 1 cup |
| Butter (Salted), melted | 2 tablespoons |
| Pineapple, crushed | 1/2 cup |
| Whole Egg | 1 whole |
| Brown Sugar (Demerara Sugar) | 1/2 cup |
| Salt | A pinch |
| Butter (Salted), for greasing | As required |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal per serving |
| Protein | ~6 g |
| Carbohydrates | ~38 g |
| Dietary Fiber | ~3 g |
| Sugars | ~12 g |
| Fat | ~8 g |
| Saturated Fat | ~4 g |
| Cholesterol | ~40 mg |
| Sodium | ~230 mg |
Instructions
-
Prepare the Dry Ingredients
Start by combining the whole wheat flour (or multigrain flour), pumpkin pie spice, baking powder, baking soda, and a pinch of salt in a large mixing bowl. Stir the dry ingredients together to ensure they are evenly distributed. -
Mix the Wet Ingredients
In another large bowl, whisk together the egg, brown sugar (Demerara sugar), melted butter, curd (yogurt), and milk. Once well combined, stir in the grated carrots and crushed pineapple. The carrots add moisture and texture, while the pineapple brings a subtle sweetness and tang to the batter. -
Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, folding gently until just incorporated. Be careful not to overmix, as this can make the pancakes dense. If the batter seems too thick, you can add a bit more milk to reach a dropping consistency. Allow the batter to rest for 5-10 minutes to help it thicken and develop flavor. -
Cook the Pancakes
Heat a non-stick griddle or skillet over medium heat and lightly grease with butter. Drop a ladle full of the pancake batter onto the hot griddle. Cook until small bubbles form around the edges and the bottom is golden brown, about 2-3 minutes. Flip the pancake carefully and cook for another 1-2 minutes on the other side until golden brown. -
Serve and Enjoy
Serve your Carrot Cake Pancakes hot with your favorite toppings. Drizzle with honey, sprinkle with fresh fruits like bananas, berries, or apples, and add some chopped nuts like walnuts or pecans for extra crunch. For an indulgent breakfast, top with a dollop of sweetened cream, cream cheese, or hung curd. These pancakes are also delicious when paired with a cup of espresso or freshly brewed coffee for a delightful weekend breakfast.
Topping Ideas:
- Honey – A drizzle of honey for a natural sweetness.
- Fresh Fruits – Bananas, berries, or apples complement the flavor of the pancakes.
- Nuts – Chopped walnuts, pecans, or almonds add texture and richness.
- Sweetened Cream or Cream Cheese – For a more indulgent treat.
- Hung Curd – A healthy, tangy alternative to cream cheese.
Tip for Variations:
You can add more flavors to the pancake batter by incorporating chopped walnuts or even raisins for added sweetness. If you like it spicier, try adding a pinch of ground ginger or a bit of ground cinnamon to intensify the flavor.
These Carrot Cake Pancakes are not just a fun twist on a classic breakfast item; they’re a great way to sneak in veggies for a nutrient-packed meal that everyone will love. Whether you’re serving them as part of a leisurely breakfast or a cozy brunch, these pancakes offer all the flavors of carrot cake with a healthy, whole-grain twist. Perfect for any time of the day, these pancakes bring joy, warmth, and a little indulgence to your table!
