Favorite Carrot Cake Pancakes – Yummy Toddler Food

With the flavor of carrot cake and a super simple method, these nutritious and delicious Carrot Cake Pancakes are a yummy breakfast to share with the kids.

I have been making pancakes with veggies in the mix for years, but I realized that I wanted a recipe that boasts nutrition and the flavors of carrot cake. My kids love carrot cake, and in pancake form it’s such a fun meal to share.

These pancakes for kids include carrots and the cozy spices you expect in carrot cake. Plus you have the option to add raisins and walnuts to amp up the texture and flavor even more. They are great dipped in applesauce or yogurt, or you can top with cream cheese or butter and maple syrup.

(You may also like Vegetable Pancakes, my more basic Fluffy Carrot Pancakes, and my classic Yogurt Pancakes.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Carrot Cake Pancakes so you know what to pick up from the store or have ready.

• Carrot: To ensure that the carrot in this recipe is nice and soft, even with the short cooking time in pancakes, we soften it slightly in boiling water. I prefer the texture of carrot grated on a box grater as they are finer than store-bought shredded carrots.
• Whole-milk yogurt: Adding yogurt to pancake batter adds protein, which makes the pancakes fluffy and satisfying.
• Milk: I use whole milk in my baking and cooking, so that’s what I use here. You can use any type of milk you prefer though.
• Eggs: I use large eggs in my recipes, so plan to use that size here so the volume is correct and the batter turns out as expected.
• Butter: Typically, I use unsalted butter in my kitchen, but salted butter works if that’s what you have on hand.
• All-purpose flour: I use all-purpose flour in this recipe to ensure the pancakes are fluffy and tender. You can use whole wheat pastry flour or an all purpose gluten free flour if you prefer.
• Baking powder: Fresh baking powder ensures that the pancakes rise nicely and cook through properly.
• Cinnamon, nutmeg, ginger: A combination of these spices adds the classic carrot cake flavor.
• Golden raisins and/or chopped walnuts (optional): Adding either of these adds classic carrot cake flavor and texture.

Step-by-Step Instructions

Here’s a preview of how to make Carrot Cake Pancakes so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Add the grated carrots to a medium bowl and top with boiling water. Let sit to soften, then drain and pat dry.

Step 2. Add the wet ingredients to a medium bowl. Whisk to combine Into a smooth mixture.

Step 3. Add the dry ingredients. Whisk gently to combine. Stir in the carrots, raisins, and walnuts, if using.

Step 4. Cook pancakes in a buttered pan over medium heat until cooked through.

How to Store

Store leftover Carrot Cake Pancakes for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.

Best Tips for Success

• To make for a baby, omit the sugar and cut large raisins in half.
• Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
• Use any other diced fruit you like in pancakes.
• Gluten-free: Use 1:1 style of all-purpose gluten-free flour or buckwheat flour and an extra splash of milk.
• Dairy-free: Use nondairy yogurt and nondairy milk.

I’d love to hear your feedback on this post, so please rate and comment below!

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• Add the grated carrots to a medium bowl and top with boiling water. Let sit for 5 minutes to soften, then drain and pat dry.

• Add the yogurt, milk, eggs, and butter to a medium bowl. Whisk to combine Into a smooth mixture.

• Add the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk gently to combine.

• Stir in the carrots, raisins, and walnuts, if using.

• Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.

• Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.

• Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200 degree F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter to the skillet as needed to keep the pancakes from sticking.
• Serve warm with applesauce, cream cheese, maple syrup, and/or nut or seed butter as you like.

• Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
• To make for a baby, omit the sugar and cut large raisins in half.
• Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
• Use any other diced fruit you like in pancakes.
• Gluten-free: Use 1:1 style of all-purpose gluten-free flour or buckwheat flour and an extra splash of milk.
• Dairy-free: Use nondairy yogurt and nondairy milk.

Calories: 260kcal, Carbohydrates: 34g, Protein: 8g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 105mg, Sodium: 438mg, Potassium: 265mg, Fiber: 2g, Sugar: 8g, Vitamin A: 5721IU, Vitamin C: 2mg, Calcium: 227mg, Iron: 2mg