These EASY Carrot Cake Pancakes are a breakfast staple. Made with gluten-free and dairy-free ingredients, these are a must-try for breakfast this week. They get a crisp on the outside that is perfection and they are so fluffy!

Who doesn’t love starting their day with a plate of pancakes? Now, imagine combining the fluffy goodness of pancakes with the rich, spiced flavors of carrot cake. Introducing carrot cake pancakes – a breakfast that feels indulgent yet is packed with wholesome ingredients. Not only are these pancakes delicious, but they’re also easy to make and naturally gluten-free thanks to almond flour. Let’s dive into why carrot cake pancakes are about to become your new favorite breakfast.

Why You’ll Love Carrot Cake Pancakes

Carrot cake pancakes strike the perfect balance between healthy and decadent. They’re soft, lightly spiced with cinnamon, and filled with sweet grated carrots. Almond flour gives them a nutty, satisfying texture, and they’re naturally sweetened with the optional addition of maple syrup or your favorite toppings.

Whether you’re meal prepping for the week or whipping up a weekend breakfast, this recipe fits seamlessly into any schedule. Plus, it’s adaptable for dietary preferences. Whether you’re dairy-free, gluten-free, or simply looking for a protein-packed option, carrot cake pancakes check all the boxes.

Ingredients You’ll Need

  • Almond flour – Almond flour is naturally gluten-free and adds a subtle nuttiness to the pancakes.
  • Eggs – Eggs help bind the pancakes together and make them light and fluffy.
  • Milk of choice – Oat milk, almond milk, or any milk you prefer works beautifully in this recipe.
  • Carrots – Freshly grated carrots add natural sweetness and a dose of vitamins.
  • Cinnamon – A touch of cinnamon brings those classic carrot cake vibes to life.

Step-by-Step Instructions

Here’s how to make the perfect carrot cake pancakes:

  1. Prep Your Ingredients Start by gathering all your ingredients. If you’re adding optional toppings like chopped walnuts or coconut flakes, set those aside for now. Grate your carrots using a fine grater to ensure they mix evenly into the batter.
  2. Whisk the Eggs and Milk In a medium or large mixing bowl, whisk together the eggs and milk until well combined. This step ensures the liquid base is smooth and ready to incorporate the dry ingredients.
  3. Add the Dry Ingredients Slowly add the almond flour, cinnamon, and baking soda to the bowl. Mix until the batter is smooth and free of lumps. Almond flour can sometimes clump, so take your time stirring.
  4. Fold in the Carrots and Optional Add-ins Gently fold the grated carrots into the batter. If you’re adding chopped nuts or coconut flakes, now’s the time to mix those in as well. This step gives the pancakes their signature carrot cake texture.
  5. Let the Batter Rest Allow the batter to sit for about 5 minutes. This gives the almond flour time to absorb the liquid, resulting in a thicker, easier-to-work-with batter. If your batter seems too thin, sprinkle in a bit more almond flour and mix again.
  6. Heat Your Pan Heat a medium-sized pan over medium-high heat. Lightly grease the surface with coconut oil or butter to prevent sticking.
  7. Cook the Pancakes Using a tablespoon, scoop 2-3 tablespoons of batter for each pancake and pour it onto the pan. Cook the pancakes over medium to medium-low heat. Watch for bubbles to form on the surface (this usually takes 2-3 minutes), then flip them over and cook for an additional 2-3 minutes on the other side.
  8. Serve and Enjoy Serve your pancakes immediately.

Topping Ideas for Carrot Cake Pancakes

The beauty of carrot cake pancakes is how customizable they are. Here are some topping ideas to inspire your breakfast creations:

  • Maple Syrup: A classic pancake topping that adds the perfect amount of sweetness.
  • Chopped Walnuts or Pecans: Add a crunchy texture that pairs beautifully with the soft pancakes.
  • Coconut Flakes: Sprinkle unsweetened coconut flakes for a tropical twist.
  • Greek Yogurt: A dollop of Greek yogurt adds creaminess and a boost of protein.
  • Fresh Fruit: Sliced bananas, blueberries, or strawberries make a colorful and nutritious topping.
  • Honey or Agave Syrup: For a lighter alternative to maple syrup.
  • Cream Cheese Glaze: For the ultimate carrot cake experience, mix cream cheese with a bit of maple syrup or honey and drizzle it over your pancakes.

Tips for Perfect Pancakes

  • Don’t Rush the Batter: Allowing the batter to rest ensures a thicker, more cohesive mixture that’s easier to work with.
  • Adjust Heat as Needed: Cooking on medium to medium-low heat prevents the pancakes from burning while ensuring they cook evenly.
  • Use Fresh Carrots: Freshly grated carrots provide better texture and flavor compared to pre-shredded ones.
  • Keep Pancakes Warm: If you’re making a large batch, keep cooked pancakes warm in a 200°F oven until you’re ready to serve.

Make-Ahead and Storage Tips

Carrot cake pancakes are great for meal prepping. Here’s how to store and reheat them:

  • Refrigerate: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • Freeze: Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container for up to 2 months.
  • Reheat: Warm pancakes in a toaster oven, on the stovetop, or in the microwave for a quick and easy breakfast.

Carrot cake pancakes are the ultimate way to enjoy a nutritious and indulgent breakfast. With their soft, fluffy texture and perfectly spiced flavor, they’ll quickly become a staple in your kitchen. Whether you’re making them for a lazy Sunday morning or a quick weekday meal, these pancakes are guaranteed to bring a smile to your face. Give them a try, and don’t forget to customize them with your favorite toppings!

Ready to whip up your batch of carrot cake pancakes? Gather your ingredients, grab your whisk, and let the magic happen!

A few other must-try pancake recipes!

Flourless Peanut Butter Pancakes (gluten-free)

Gluten-free Lemon Ricotta Cheese Pancakes

Gluten-free Cottage Cheese Pancakes

Easy Banana Pancakes (3 ingredients!)

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EASY Carrot Cake Pancakes

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These Carrot Cake Pancakes are one of the most delicious and easy pancake recipes to make. Made with all gluten-free, grain-free and dairy-free ingredients, these are a must-try! And they sneak in veggies.

Yield: 10-12 small pancakes 1x

Ingredients

Scale
  • 1 3/4 cup almond flour
  • 2 eggs
  • 3/4 cup milk of choice (I usually use oat milk or almond milk)
  • 1/2 teaspoon baking soda
  • 1/3 cup grated carrots
  • Sprinkle of cinnamon
  • Optional: chopped nuts or coconut flakes!

Instructions

  1. Grease pan of choice (I used a medium pan) with a little coconut oil or butter
  2. Whisk together eggs and milk in medium/large bowl
  3. Add almond flour, cinnamon and baking soda and mix well
  4. Fold in carrots and walnuts (you can also top with walnuts instead)
  5. Heat up the pan to medium-high heat and let batter sit for 5 minutes or so (if too liquidy sprinkle some more flour in the bowl and mix)
  6. Using a tablespoon pour batter onto pan (about 2-3 tablespoons per pancake) and cook over medium/medium low heat
  7. Flip over once the pancake starts to bubble a little (or about 2-3 minutes)
  8. Serve immediately with maple syrup or toppings of your choice

Notes

*Store leftovers in fridge for 5 days or freezer for 2 months

  • Author: rachel mansfield
  • Category: paleo, gluten free, dairy free
  • Cuisine: breakfast

xx, Rach