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Carrot Cake Pancakes


Rate this recipe 2.9/5 (62 Votes)


  • Whole Wheat Pancake Mix (or make your own)
  • Carrots
  • Ground Nutmeg
  • Ground Clove
  • Cinnamon
  • Vanilla (optional)
  • Brown Sugar (optional)
  • Ground Ginger
  • Milk and Eggs if required for pancake mix
  • Cooking oil or butter


Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Grate carrots.

Step 2

Mix 2tsp cinnamon, 2tsp sugar, 1tsp ginger, 1tsp vanilla, 1tsp clove, 1 1/2 tsp nutmeg, pancake mix and carrots. Add more spices as needed.

Step 3

Cook in oiled or non stick frying pan and serve alone or with applesauce.

Serve with whipped cream for a dessert.

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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