Carrot Cake Pancakes - Capital Area Food Bank
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Carrot Cake Pancakes

By cafb March 2, 2019

271 calories | 40g carbs | 9g fat (1g sat fat) | 8g protein | 508mg sodium | 3g fiber per serving

Serves 4 for $1.90


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 2 tablespoons raisins (optional)
  • 1 large egg
  • 1 tablespoon sugar
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots, using the large holes of a box grater
  • 2 tablespoons melted butter or oil


  1. Place a rack in the upper third of your oven and preheat to 200°F. This will keep the pancakes warmed as theyʼre fried in batches.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and, if using, raisins.
  3. In a small bowl, whisk together the egg, sugar, milk and vanilla. Stir in carrots.
  4. Stir carrot mixture into dry ingredients, stirring until just Incorporated.
  5. Over medium heat, melt 1 tablespoon butter or add oil to a large non-stick skillet.
  6. Spoon 2 tablespoons batter into the hot pan per pancake, flipping once, until pancakes are golden on both sides, about 2 minutes per side.
  7. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding remaining butter or oil as needed.
  8. Serve warm.

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