Carrot Cake Pancakes for Easter Brunch

3.95 from 20 votes

Carrot Cake Pancakes are such a treat for Easter brunch, but are delectable any morning! They're fluffy, slightly sweet and absolutely delicious.

Prep Time12

Cook Time3

Total Time15

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 260kcal

In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt and sugar. Add the grated carrots to the flour mixture and toss to coat.
In a separate bowl, whisk together the egg, milk and oil.
Stir the dry ingredients into the wet ingredients until just combined.
Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
Flip the pancakes and cook for one minute longer.
In a small bowl, stir together the cream cheese and honey until thoroughly combined and serve on top of the pancakes.

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Use freshly grated carrots: Using fresh, grated carrots will ensure that your pancakes are packed with flavor and have the right texture. Carrots that are already shredded usually have anti-caking agents to prevent them from sticking together and also usually aren't shredded finely enough for this recipe.

Don't overmix the batter: Overmixing the batter can make the pancakes tough and dense. To avoid this, mix the batter until the ingredients are just combined. It's okay if there are a few lumps left in the batter, as they will disappear as the pancakes cook.

Pre-heat your griddle: A hot griddle (or pan) helps to create a crispy exterior on the pancakes while still keeping the interior fluffy and tender. If the griddle is not hot enough, the pancakes may turn out undercooked, pale, and soft, which is the worst!