Skip to Content

Whole Wheat Carrot Cake Pancakes

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure.

Share this post by clicking the buttons below:

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!

stack of whole wheat carrot cake pancakes topped with walnut syrup

I’m such a huge fan of making different kinds of pancakes instead of sticking to the same recipe every time, and these carrot cake pancakes are some of our favorite!

I love that this healthy pancake recipe is made with 100% whole wheat flour and with freshly grated carrot, so this pancake recipe is definitely healthier than the average pancake!

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.

Topped with a dollop of Greek yogurt (plain or vanilla), this is a truly is a healthy carrot cake pancake recipe!

stack of carrot cake pancakes topped with vanilla Greek yogurt

Ready to make carrot cake pancakes?? Here’s what you need:

Ingredients:

Carrots, spices, and flavor:

  • 1 cup grated carrots (about 2 medium carrots)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 pinch ground allspice
  • 1 teaspoon vanilla extract

Dry ingredients:

  • 1.5 cups whole wheat flour (or white whole wheat flour – more on this later!)
  • 3  tablespoons brown sugar (light or dark, or turbinado)
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Wet ingredients:

  • 1.5 cups milk (any kind)
  • 2 tablespoons butter, melted, or coconut oil
  • egg

You’ll also need:

  • Coconut oil or vegetable oil for cooking

Optional ingredients:

  • Chopped walnuts
  • Raisins
  • Maple syrup and/or Greek yogurt for serving (plain or vanilla) for serving

ingredients to make whole wheat carrot cake pancakes

Ingredient notes and tips

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” that 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. 🙂

How to make carrot cake pancakes

Step 1: Start by microwaving the grated carrots in a microwave-safe bowl for 2-3 minutes, or until the carrot softens, reduces in volume, and is half-cooked. This step is important because you don’t want raw carrot bits in your carrot cake pancakes! You want to add softened partially cooked carrots to the pancake batter so they cook down even more as the pancakes cook.

grated carrot in a bowl

Then simply prepare these pancakes like you would any other pancakes:

Step 2: Combine the dry ingredients in a large bowl: mix together the flour, sugar, spices, baking powder, and salt. Combine the wet ingredients in a bowl (milk, eggs, melted butter) and whisk well.

wet ingredients and dry ingredients for pancakes in 2 bowls

Step 3: Whisk the wet ingredients into the dry ingredients and mix until half combined. Now add the half-cooked carrots (and chopped walnuts or raisins, if using), and whisk until just combined.

carrot cake pancake batter in a bowl

Step 4: Cook the pancakes just like you would regular pancakes. Add a little bit of oil to a preheated skillet, and scoop out a scant ¼ cup of pancake batter into the skillet. Cook over medium heat for 2-3 minutes, or until the bottom is golden brown and the top starts to bubble slightly. Flip and cook for another 1-2 minutes.

healthy carrot cake pancake cooking in a skillet

Serve warm, with maple syrup, or try the toasted walnut syrup:

Make toasted walnut maple syrupPrepare a small bowl with about ¼ – ½ cup maple syrup (however much maple syrup you need for your pancakes). Toast chopped walnuts in a dry skillet for 3-5 minutes over medium heat, until the walnuts turn slightly golden brown and turn fragrant. Then immediately add the toasted walnuts to the maple syrup, so they release their nutty aroma into the syrup.

The walnuts will be extra crunchy and fragrant and this syrup gives pancakes a lovely crunch!

stack of carrot cake pancakes topped with walnut syrup and a carrot in the background

Or top your carrot cake pancakes with a dollop of vanilla Greek yogurt, or plain yogurt and a drizzle of honey. However you choose to serve these, I hope you love these pancakes as much as we do!

If you end up making these carrot cake pancakes, please take a picture and tag @babaganoshblog on Facebook or Instagram! I LOVE seeing your creations!

Other pancake recipes you will love:

Enjoy any of these breakfast recipes with my pumpkin spice whipped coffee or mocha dalgona coffee!

If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!

stack of healthy carrot cake pancakes with walnut syrup
Print Recipe
4.58 from 7 votes

Whole Wheat Carrot Cake Pancakes

Freshly grated carrots and yummy spices make these carrot cake pancakes taste as good as carrot cake! This is a healthy carrot cake pancake recipe made with 100% whole wheat.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12 3-inch pancakes
Author: Kate

Ingredients

Dry ingredients

Wet ingredients

  • 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: 1/2 cup raisins or crushed walnuts/pecans (or a combination of these)
  • Coconut oil or vegetable oil for cooking

Walnut syrup

Instructions

  • 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. 
    grated carrot in a bowl
  • 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. 
    wet ingredients and dry ingredients for pancakes in 2 bowls
  • 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!  
    carrot cake pancake batter in a bowl
  • 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. 
    healthy carrot cake pancake cooking in a skillet

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.
    stack of healthy carrot cake pancakes with walnut syrup

Notes

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" that 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 exact ingredients used and exact size of pancakes.

Nutrition

Nutrition Facts
Whole Wheat Carrot Cake Pancakes
Amount Per Serving
Calories 105 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 22mg7%
Sodium 134mg6%
Potassium 171mg5%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 128IU3%
Calcium 75mg8%
Iron 1mg6%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

Whole Wheat Carrot Cake Pancakes

Whole Wheat Carrot Cake Pancakes

Whole Wheat Carrot Cake Pancakes

Share this post by clicking the buttons below:

creamy potato turnip soup
Creamy Potato Turnip Soup - Vegan, Gluten-Free, and Oh So Good!
← Read Last Post
Moroccan pumpkin chicken stew on a plate with rice
Moroccan Chicken Pumpkin Stew - Sweet & Savory & Delicious!
Read Next Post →
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

CakeSpy

Thursday 20th of November 2014

I love everything about this post!!! I love whole wheat flour in pancakes, too. <3

Kate

Wednesday 26th of November 2014

Thanks! And I loved eating everything in this post :)

Maureen | Orgasmic Chef

Tuesday 18th of November 2014

Is there anything better than cake for breakfast? I think not!

Kate

Wednesday 26th of November 2014

Agreed!

Fran @ G'day Souffle'

Monday 17th of November 2014

I have never heard of white whole wheat flour before- thanks for the 'trade secret.' These pancakes look so good and HEALTHY!

Kate

Monday 17th of November 2014

White whole wheat flour is awesome - I try it in any recipe that calls for all purpose flour, and it always works, as long as it's not a cake or anything fancy. It's whole wheat flour ground from white wheat berries as opposed to red wheat berries, but it seems to be less dense and dry when it is cooked.

This site uses Akismet to reduce spam. Learn how your comment data is processed.