Carrot Cake Pancakes - Capital Area Food Bank
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Carrot Cake Pancakes

By cafb March 2, 2019

260 calories | 36g carbs | 9g fat (1g sat fat) | 7g protein | 531mg sodium | 36g fiber | 9g sugar (3g added sugar) per serving

Serves 4 for $1.90

This vegetarian breakfast is so delicious you wouldn’t even know there was carrots in it.


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ 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. Add the carrot mixture to the dry ingredients, stirring until just mixed. Avoid over mixing the batter.
  4. Over medium heat, melt 1 tablespoon butter or add oil to a large non-stick skillet.
  5. For each pancake, spoon 2 tablespoons batter into the hot pan per pancake, flipping once, until pancakes are golden on both sides, about 2 minutes per side. After finishing each pancake, transfer to a serving dish or tray in the oven, to keep warm. Repeat the process with the remaining batter, adding remaining butter or oil as needed.

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