Whole Wheat Carrot Cake Pancakes – fluffy, tasty pancakes loaded with freshly grated carrots and carrot cake spice. These pancakes come out so good every time, you would never suspect these are 100% whole wheat pancakes!
On top of that, these pancakes taste amazing thanks to the delicious batter and carrot cake spices like cinnamon, nutmeg, allspice, and ginger. They come out tall and fluffy every time.
Here is the quick recipe for Whole Wheat Carrot Cake Pancakes:
- 1.5 cups whole wheat flour
- 3 tablespoons brown sugar (light or dark, or turbinado)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (or use 1.5 teaspoons pumpkin spice in place of all the spices)
- ¼ teaspoon ground nutmeg
- take ¼ teaspoon ground ginger
- 1 pinch ground allspice
- 1.5 cups milk (any kind)
- 1 egg
- 2 tablespoons butter, melted or coconut oil
- 1 teaspoon vanilla extract
Carrots, optional add-ins, and cooking oil
- 1 cup grated carrots (about 2 medium carrots)
- Optional: ½ cup raisins or crushed walnuts/pecans (or a combination of these)
- Coconut oil or vegetable oil for cooking
- ¼ cup chopped or crushed walnuts
- ½ cup maple syrup
- Peel and grate the carrots. If you end up having more than 1 cup of grated carrots from the carrots, that’s OK, this recipe can easily handle up to 1.5 cups of grated carrots.
- Microwave the grated carrots for 3 minutes on medium, or until the carrots are soft and partially cooked.
- Mix together the dry ingredients in a large bowl – flour, sugar, baking powder, salt, and spices.
- Whisk together the wet ingredients in another bowl until well combined – milk, egg, melted butter or coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk together until almost combined.
- Add the grated carrots and raisins/walnuts, if using. Stir until everything is just combined, but do not overmix!
- Then add a bit of oil to a preheated skillet. Add about ¼ cup of the pancake batter to the pan.
- Cook about 2-3 minutes on medium/low heat, or until little bubbles start forming at the surface and the bottom is golden brown.
- Flip each pancake, and cook about 2-3 minutes on the other side, or until the inside is fully cooked.
- Serve with walnut syrup.
- Toast the walnuts in a dry skillet for 3-5 minutes, or until fragrant and golden brown.
- Add the toasted walnuts to a small bowl containing the maple syrup, and mix.
- Pour over pancakes to serve.
Type of flour: The recipe you see here is made with whole wheat flour made from red wheat. It is darker and a little “heavier” than all-purpose flour. You can also use white whole wheat flour, which is 100% whole wheat flour ground from white wheat berries. Or you can choose to use all-purpose flour or 1:1 all-purpose: whole wheat flour (¾ cups each)
Spices: Feel free to use only cinnamon, or use 1.5 teaspoons pumpkin spice instead of the spice mixture.
Carrots: If you don’t mind more carrots, this pancake recipe can handle about 1.5 cups of grated carrots, for a little more nutrition. 🙂
Nutrition: The nutrition facts estimated are per pancake, not including syrup, yogurt, or any optional add-ins. The actual nutrition will vary on the exact ingredients used and the exact size of pancakes.