There is something about these Carrot Cake Pancakes that just screams a lazy Saturday morning breakfast on a cold, snowy day. I had several bags of carrots I needed to use up the other day, so I decided to come up with a carrot cake pancake recipe. I am a huge fan of carrot cake and it seemed like this sweet dessert would make a great breakfast food as well (a little less sugar of course ;). These pancakes were super moist, soft and fluffy. The spice cake mix makes these pancakes extra fluffy and soft, so don’t leave this part out. Garnish these pancakes with your favorite syrup recipe (Cinnamon Syrup, Butter Syrup, or maple syrup). Hope you love this recipe as much as we did 😉

Carrot Cake Pancakes
  1. 2 cups milk
  2. 4 eggs
  3. 1 (15 oz.) can pumpkin
  4. 1 cup carrots, shredded
  5. 1/2 cup sugar
  6. 1/2 cup canola oil
  7. 4 tsp. baking powder
  8. 4 tsp. baking soda
  9. 2 tsp. salt
  10. 2 tsp. cinnamon
  11. 1 1/2 cups spice cake mix (or more flour)
  12. 3 1/2-4 cups flour, or more as needed
  13. 1 cup coconut
  14. 1/2 cup raisins
  15. Candied nuts, on top (optional)
  16. Syrup
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  1. In a large bowl, whisk together the milk, eggs and pumpkin until smooth. Shred the carrots and add those to the mixture along with the sugar, oil, baking powder, baking soda, salt and cinnamon. Whisk these items together until incorporated. Add the cake mix to the mixture and stir until combined. Add the flour one cup at a time, until the mixture is the consistency you like (pancake batter should be slightly thin). If you like raisins, add those to the batter at the end. To cook the pancakes, heat a flat griddle and add a little butter on the hot surface. Let it melt and then pour a fourth cup of batter on to the griddle. Cook the pancake until the bottom is lightly golden brown and then flip to the other side to continue to cook until it is cooked in the center. When the pancakes are done, serve with your favorite syrups and garnish with candied or chopped nuts.
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