I think this is the earliest Easter I can remember and if you’re scrambling a bit like I am, I’ve got you covered with tons of delicious Easter recipes here. Before we head into the weekend I wanted to share one more easy, festive carrot cake-flavored recipe that’s perfect for your brunch table.
I dreamed up these carrot cake pancakes a few years back and come back to them all the time because they’re SO fluffy and seriously taste like a slice of carrot cake. These pancakes were a result of me finding carrots in my fridge and oats in the pantry — and admittedly inspired by my obsession with all things carrot cake. In case you missed it, I have 7 carrot cake-inspired recipes here!
Anyways, these beautiful springy pancakes are gluten free, come together right in your blender, and have all of those yummy carrot cake mix-ins. Kiddos will love these!
Pancake batter made right in the blender
What I love about these carrot cake pancakes is how simple they are to whip up. You just need a blender, a few pantry staples and a nonstick pan. Add all the ingredients minus the mix-ins to a blender and you’ve got yourself an easy carrot cake pancake batter that’s made without any flour — just oats! Yum.
Feel free to try some of my other reader-favorite blender pancake recipes that use minimal pantry staples:
Everything you need to make carrot cake pancakes
These healthy carrot cake pancakes are made with super simple ingredients that keep them gluten free, dairy free and packed with both fruits & veggies—making them perfect for kids! Here are the ingredients you need:
- Unsweetened applesauce: applesauce keeps these pancakes super moist and flavorful, and adds a touch of natural sweetness from fruit.
- Eggs: these will help your carrot cake pancakes stay together nicely. I haven’t tested with a flax egg but let me know if you give it a try!
- Unsweetened almond milk: for additional moisture. Please note that you can use any milk you want in this recipe!
- Maple syrup: to add a natural sweetness. Feel free to use coconut sugar or honey as well.
- Rolled oats: old fashioned rolled oats make the pancakes nice and hearty! Feel free to use gluten free rolled oats, but do not use steel cut oats.
- Baking powder: to make the pancakes super fluffy.
- Spices: I used cinnamon & nutmeg in this recipe for a cozy carrot cake flavaaaa.
- Salt: just a pinch to bring the flavors together.
- Mix-ins: you’ll stir in shredded carrots (because they’re carrot cake pancakes, of course), and then I like to add chopped walnuts or pecans for crunch & omega-3s, and raisins. Nuts and raisins are totally optional but extra delicious!
Simple ingredient swaps
I love that these carrot cake pancakes are packed with fridge and pantry staples, but if you’re out of anything here’s what I can suggest for swaps:
- Out of applesauce? Feel free to sub in a mashed ripe banana.
- Swap your sweetener. Instead of maple syrup, you can also use coconut sugar or honey.
- Choose your milk. I like to keep these pancakes dairy free by using unsweetened almond milk, but feel free to use any milk you’d like.
- Go nut free. The walnuts and/or pecans add a delicious crunch, but you can easily omit them!
Can I make them vegan?
I haven’t tested these carrot cake pancakes with flax eggs, but let me know in the comments if you do!
How to make carrot cake pancakes in the blender
The best part about this carrot cake pancakes is how easy they are to make right in your blender! Be sure to check out my best tips & tricks for making pancakes, too.
- Blend the base. Place all of your ingredients besides the mix-ins into a blender and blend until smooth, about 1 minute.
- Add the mix-ins. Stir in your shredded carrots, walnuts and raisins.
- Cook one side. Add olive oil, coconut oil or vegan butter to a griddle or large nonstick pan and place over medium heat. Add carrot cake pancake batter 1/3 cup at a time and use a spoon to spread it out a bit into circles. Cook for about 2-4 minutes or until golden brown and tiny bubbles appear around the edges.
- Flip those babies & repeat. Flip pancakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don’t burn. If at any point your griddle starts smoking, it means your pan is too hot. Wipe skillet clean and repeat with more oil and remaining batter.
- Serve & enjoy! Serve pancakes with almond butter, cream cheese or yogurt and a drizzle of maple syrup!
Make ahead & keep pancakes warm
You can also make these gluten free carrot cake pancakes ahead of time and keep them warm in the oven. Simply place oven at 200 degrees F, then add pancakes to a baking sheet or oven-safe plate and place in the oven until ready to serve.
How to freeze pancakes
If you want to make your carrot cake pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
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More carrot cake recipes to try
- Carrot Cake Baked Oatmeal Cups
- Healthier Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting
- Carrot Cake Smoothie
- Healthy Carrot Cake Cookies (made with coconut oil + dairy free!)
- Healthy Carrot Cake Muffins with Cream Cheese Glaze
Looking for more carrot cake recipes? Get all of ours here!
I know you’re going to love these healthy carrot cake pancakes! Please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Carrot Cake Pancakes
Ingredients
- ½ cup (125g) unsweetened applesauce
- 2 eggs
- ⅓ cup (80g) unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup (or sub coconut sugar or honey)
- 1 ½ cups (143g) old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- Mix-ins:
- 1 cup (100g) shredded carrots (shred with a cheese grater)
- ¼ cup (28g) chopped walnuts or pecans
- 3 tablespoons (30g) raisins
- For cooking:
- Olive oil or coconut oil, for cooking
Instructions
- Add all of the ingredients (besides the carrots, walnuts and raisins) to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Stir in the carrots, chopped walnuts and raisins (DO NOT BLEND).
- Lightly coat a griddle with coconut oil or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake and use a spoon to spread them out a bit into circles; cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot.
- Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Recipe originally published March 30th, 2020, republished March 23rd, 2021, republished again April 9th, 2022, and republished March 28th, 2024.
90 comments
Omg, carrot cake is one of my favorite flavors ever but I’ve never thought to make pancakes like this! Thanks for the inspo!
Can you make these vegan?
I haven’t tested it but they might work with flax eggs – let me know if you try it!
I’m pretty sure our home wouldn’t thrive without Ambitious Kitchen recipes. Every time I make a new recipe (which is often) it’s most often from AK and I always have full confidence it’s going to be great. These are no different. They’re incredible and super easy/quick! My 7 month old baby girl approved, too, which makes us love these pancakes even more!
So happy you’re finding recipes here that you love! New fav pancakes right here 🙂 such a great breakfast!
Absolutely delicious! Quick and easy using all staple ingredients!
Such a great breakfast! Glad you loved them 🙂
Just made these and they were delicious! I used skim milk and they came out great. Great nourishing breakfast!
Perfect! So happy to hear that!
These carrot cake pancakes were more than perfect. I attempted – massive fail with the flourless pancakes last weekend and so I was making these with trepidation. Everything just perfect. I used currants. I also added the mix-ins into the blender and did a blitz to incorporate it. Then cooked as per instructions. Wowza!
Amazing! So happy you enjoyed!
These are sooo unbelievably amazing!!!
Glad you love them!!
These were absolutely delicious! I’m not a pancake person but since we’re on lockdown, I treated myself to a special brunch in honor of Palm Sunday! What a treat! I devoured four of them! They were fluffy, flavorful and totally hit the spot! I served them with fresh strawberries and blackberries! Wish I could share the pic! Thanks again for another fabulous recipe!
Amazing! The perfect Sunday brunch 🙂 so glad you enjoyed!
These are so so good! I am a self-proclaimed healthy pancake connoisseur and these were maybe the best ones I ever made. I followed the recipe as stated and added the shredded carrots and pecans as my mix-in’s. The leftovers were delicious the next day, too. Thanks for a great recipe!!
Amazing! So happy you loved them!
Hi, me and my children are really enjoying your recipes. Thank you very much.
You said not to blend carrots, but what happens if I blend carrots? My kids don’t like it when they see even smallest carrot. 🙁
I think they would work out fine! Maybe add 1/4 cup more oats if they are too moist/wet. Let me know how they turn out!
Pancakes were great! I didn’t love thE carrot in them so will make them next time without because the flavor and texture were perfect! Thanks again for another great recipe!
Try my apple or banana pancakes instead! 🙂 https://www.ambitiouskitchen.com/healthy-pancake-recipes/
What a beautiful way to start my Easter Sunday with this exceptionally delicious plate of cinnamon carrot love. It was a hit with my husband and my 3-year-old daughter. She inhaled them with sheep’s yogurt while daddy and I had coconut kefir with our maple syrup drizzles. I’m so happy I found your blog, you’re a delight to follow. For our recipe we had to add a little extra milk but I think it was because the carrots were so dry. (Usually I find carrots have loads of water) Enjoy your babe, before you know it he’ll be measuring your ingredients 🙂
Sounds like the perfect Sunday! I’m so glad everyone loved them. And thanks so much, Jaclyn 🙂
I have no idea how yours are so fluffy mine are falling apart and not cooking right
Sorry to hear that! I’ve made these a few times and haven’t had an issue. Maybe try reducing the applesauce a bit?
These were a super yummy treat and a perfect start to my Sunday morning. Thank you for your recipes.
The perfect Sunday breakfast! Glad you loved them 🙂
These turned out beautifully – thick and fluffy, hearty, and not too sweet! Also super easy to make. I used one very ripe banana in place of the applesauce, subbed slightly under 1 tablespoon of coconut sugar for the maple syrup, and added ~1/4 tsp of ground cloves. I found it helpful to cover them as they cooked before flipping to ensure that they didn’t end up raw in the middle. They were perfect!
Perfect! I’m glad those swaps worked out well 🙂
These look absolutely amazing, and I can’t wait to make them for breakfast tomorrow! One question though, if I only have oat flour, how much of that do you think I could sub for the rolled oats? Thank you for the wonderful recipe !
I would probably recommend 1 1/4 cup oat flour, but you could add more if it’s not consistent with pancake batter.
Just made these this morning for me and my girls (3 year and 5 years old). We all loved them! I left out the raisins because I my oldest doesn’t like raisins but will have to try with them later as I love raisins. So yummy! They were thick, delicious, and totally reminded me of carrot cake. Super easy too! Will definitely be making again.
Perfect! So happy you all loved them!
These are SO GOOD! Since discovering this recipe last week I have made them 3 times. My boyfriend says they are his favorite pancakes yet. I made them exactly as written but most times forget to add the walnuts in the batter so I just sprinkle them on top after. I love putting softened coconut butter and maple syrup on them as well!
Amazing! So happy to hear that. Love the idea of adding coconut butter, too!
This recipe spoke to me and when I created this magnificent concoction I immediately fell in love. The raisins make a world of difference and I will definitely be creating these pancakes and freezing them because they are that amazing!! I love them so much!
So happy to hear that! Such a great breakfast 🙂
These were good! In the future, we would double the spice (but we like things spicy!). We also made a topping with some Kite Hill dairy-free ricotta, orange juice, and maple syrup to get that cream cheese top layer. Really great texture and kept us full.
My daughter tells everyone about how delicious these pancakes are. A family favorite!
Perfect as always!
So glad you loved them!
Fluffy and delicious! I used a mashed banana instead of applesauce.
Perfect! Great idea 🙂
These pancakes are so good and filling. No changes, no substitutes. 2 bites in my husband said ‘save this recipe’!
Love it! So happy to hear that 🙂
Is there any reason why you wouldn’t just blend the carrots (like you do for the delicious carrot cake smoothie) as opposed to stirring them in?
Mostly for that carrot cake like texture! You could blend them though if you wanted!
Made these for dinner and they were amazing!
Love breakfast for dinner 🙂
Vegan option
Replace eggs with 2T cornstarch and 1/4 C water
Let me know how it goes!
I tried adding all of the ingredients to a loaf pan and baking in the oven and it was so good!!! Topped with cream cheese and it made the perfect prepped breakfast!
I’m glad that worked out well! Yum!
These are my new favorite pancakes!! With a little cream cheese on top they literally taste JUST like carrot cake! I even left the maple syrup out and they were still amazing. They are also SO easy to make and to get to come out with the perfect texture when cooked over medium heat. Definitely a new house favorite.
Amazing! So happy to hear that!
I just made a batch of these as little silver dollar cakes (with 1/2 of the sugar) for my son and froze what I wasn’t immediately using. He loves them! I’ve been defrosting in the toaster and serving either plain or with Greek yogurt on them and he devours them every time!! Love this recipe and will 100% make them again!
Love that! Perfect breakfast 🙂
these pancakes are SO good – my husband loves them! so, now they will be our Easter breakfast along with some cream cheese syrup! YUM!
I’m so glad! Perfect breakfast 🙂
I loved these pancakes & will definitely be making them again. So simple, healthy &good. I made them on Easter Sunday–yummy. The only thing I’d change next time is to add a tiny bit more almond milk. Mine were delicious, but a bit dry.
So glad they were a hit! Yes, feel free to add a little more liquid next time as-needed 🙂
So good! I make these when I have matchstick carrots on hand. I’ll toss them in the blender for a quick pulse once everything else has been fully blended. And always add raisins. Yougurt and syrup on top – yum!
Love it! So delicious 🙂
Delicious pancakes! I recommend cooking these lower and slower to ensure the middle is properly done. Medium heat worked well for me =)
Great tip! So happy to hear you enjoyed them 🙂
Would the batter keep overnight if I left the mix-ins out? Or would I need to leave the baking powder out as well? I’m traveling and would like to bring this as a surprise breakfast treat without needing prep time the morning-of. Thanks!
Hi, there! Sorry if this response is late. I’d definitely leave the baking powder out, since it’ll lose its power overnight.
Another amazing recipe! Delicious, heathy and two young kiddos loved it too!
These pancakes were so delicious! I will definitely be making them again.
Hi, can you tell me what I can sub for the oats?
Sorry, I can’t recommend a sub for them!
Super quick, easy, and delicious! Highly recommend with a little cream cheese and maple syrup!
Really disgusting, and I’m a health nut. Carrots make for a really gross texture.
Hi, Todd. Did you try this recipe? I recommend grating them using a fine grate (the side of a box grater with smaller holes) so that they cook more easily and don’t taste chunky.
Can I use quick oats?? Thanks
Yes I think they should be fine! I usually use rolled oats in this recipe but quick should work well 🙂
These were delicious and super quick and easy to make. I subbed cranberries for the raisins and mixed plain greek yogurt with a little maple syrup as a topping and extra protein boost. Will definitely make again!
Some of the BEST pancakes I’ve ever tasted. An absolute must! Whole family loved these.
The texture was really dense/oaty-i just made your pumpkin pancakes recipe yesterday which were amazing. Yesterday I blended the oats into flour before adding them into the recipe -in this recipe blending everything didn’t make it as fluffy. Will try again making the oat ls into flour first
these are great but your serving sizes are way off. This made 20 medium size pancakes using the exact ingredients. I can get 4/5 total servings which gives each person 4 to 5 pancakes per serving. About 200 calories for each serving.
Can we make these with flour instead of oats?
You could use oat flour, I would probably recommend 1 1/4 cup to start, but you could add more if it’s not consistent with pancake batter. Enjoy!
These taste just like a slice of carrot cake and they are so fluffy. I also love the fact that they are make with oat flour.
So good!!
I was a little leery about this recipe but it was delicious. I had oats that were already whizzed in the food processor so I didn’t use the blender. Added 1/3 cup unsweetened coconut, ( instead of nuts) 1 T grapeseed oil & squeezed the liquid from the carrots. Had to add another splash of almond milk. Really good recipe.
Perfect! Such a great breakfast!
Looks delicious. Can you sub banana for the apple sauce or would that impact the flavor too much?
Yes that will work! I include that in the blog post for recipe substitutions 🙂
Made this recipe for Easter brunch and it was 10/10! Followed the recipe exactly but made waffles instead. Perfection! Everyone agreed this was delicious and we will make again for sure. Thank you for sharing!
Love it!! Perfect brunch 🙂