🥞 Carrot Cake Pancakes – My Easter Morning Favorite
There’s something about Easter morning that makes me want to slow down and soak in the sweetness of the season. For me, that starts in the kitchen—making Carrot Cake Pancakes. They’re cozy, lightly spiced, and filled with that nostalgic flavor of one of my all-time favorite spring desserts. But here’s the twist… these come with syrup instead of frosting (though I won’t judge if you add a little glaze on top!).
These pancakes are soft, fluffy, and loaded with shredded carrots, warm spices, and a handful of chopped walnuts for that classic crunch. When they hit the skillet, the scent of cinnamon and nutmeg fills the whole kitchen—it’s like a warm Easter hug in the form of breakfast.
Whether you’re hosting brunch or just treating yourself, these pancakes bring the comfort of carrot cake without the hassle of baking. Let’s dive in!
🥕 Carrot Cake Pancake Recipe
Ingredients:
1 cup all-purpose flour
1 tbsp brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
¾ cup buttermilk
1 large egg
2 tbsp melted butter (plus more for the pan)
½ tsp vanilla extract
¾ cup finely shredded carrots
¼ cup chopped walnuts or pecans (optional)
Optional topping: maple syrup, whipped cream, or a drizzle of cream cheese glaze
Instructions:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry and stir just until combined. Then fold in the shredded carrots and nuts.
Heat a skillet or griddle over medium heat and add a little butter.
Pour ¼ cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on top, then flip and cook another 1-2 minutes until golden brown.
Stack ’em high, drizzle with maple syrup (or go wild with cream cheese glaze), and enjoy while warm.
I like to serve these with fresh fruit and a hot cup of coffee. And if I’m feeling extra festive, I’ll even sprinkle a little cinnamon on top or add edible flowers for that garden-party touch 🌸
If you’re looking to wow your brunch guests this Easter, give these a try. They’re easy, comforting, and full of flavor that feels just right for spring.
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