Carrot Cake Pancakes Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. Pancakes are my happy place. I find them to be extremely comforting food and the cure for just about any ailment. My favorite pancakes are just plain old chocolate chip pancakes, but I’ve also dabbled in Reese’s Banana Pancakes, Red Velvet Pancakes, and Instant Pancake Mix here on the blog. I’ve enjoyed them all, but the recipe that has received the most attention from readers (by a long shot) has been for Red Velvet Pancakes. It’s a simple cake mix recipe, and I so I thought why not give it a Spring-time makeover and whip up a batch of carrot cake pancakes?! I’ve mentioned many a time that I’m not a huge carrot cake fan. But it turns out that I do enjoy the Betty Crocker carrot cake mix in lots of different recipes (like these Carrot Cake Crinkle Cookies or this Caramel Carrot Cake Cheesecake Trifle). I think it’s because that particular mix doesn’t have very big chunks of carrots, and it doesn’t have ANY raisins (*gag*), so we seem to get along just fine. If you happen to be a major carrot cake fan, simply grab a heartier mix (or even use your own homemade cake recipe by simply halving it and adding milk enough to make it “pancake batter consistency”)! It turns out that carrot cake pancakes are phenomenal with maple syrup– possibly a new favorite flavor combo for me. So I mixed some pure maple syrup into my whipped cream and smothered the whole stack in even more maple syrup. To die for. Products I used in the making… Continue to Content Carrot Cake Pancakes Yield: 1 dozen pancakes Print Ingredients 1 1/4 cups all purpose flour 2 cups carrot cake mix 1 Tablespoon sugar 3/4 teaspoon baking powder pinch of salt 2 large eggs 1 teaspoon vanilla extract 1 1/2 - 2 cups milk (I used 2) optional: chopped pecans Instructions Reserving 1 cup of milk, whisk together all ingredients. Add remaining milk 1/4 cup at a time until you’ve reached your desired “pancake consistency” (thinner batter for thinner pancakes, thicker batter for thicker pancakes…). Pour pancake batter 1/4 cup at a time onto a preheated (about 300º) greased electric griddle or skillet. Add a few pecans to the top of the pancakes if desired. When bubbles form on top, flip and cook for another minute or two on the other side. Don’t miss a bite! Connect with Something Swanky: Like Carrot Cake? Be sure to pin these recipes! More recipes from friends: Carrot Cake Roll Carrot Cake Muffins Carrot Cake Oatmeal Cookies
These absolutely cannot be any fluffier! Perfect for Easter morning breakfast or brunch. Or hey, dinner! I never was much of a ham fan anyways… 🙂 Reply
Pancakes are also my happy place…and so is carrot cake, so you just took my happy place to a whole new level! Love these…pinned! Reply
I love all of your photos! I love carrot cake, but I always pick out the raisins. I’ll have to give the Betty Crocker cake mix (and these pancakes!) a try (: Reply
This pancakes look delicious! I love the addition of pecans. How about some shaved dark chocolate? Beautiful photos, pinning! Reply