Cheryl Knecht Muñoz

Carrot Cake Pancakes

What do you love about a pancake? It’s the texture, right? That soft, warm, pillowy texture is what we love so much. Couple that with what we love about carrot cake: warm spices and flecks of sweet and soft carrot. Making these Carrot Cake Pancakes is like making a stack of sweet memories at the same time—they are that good. The process is fun, too, so include your young chefs in the kitchen and make something unforgettable together.

15 Minutes

SERVES 3 a 4


1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon ground ginger

1 large egg

2 tablespoons packed brown sugar

1/2 cup buttermilk, plus more if needed (if you don’t have buttermilk, you can sub in 1/2 cup of plain yogurt or add a 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk)

1 teaspoon vanilla extract

2 cups finely grated carrots

3 tablespoons butter, for the pan


Preheat the oven to 200°F (you’ll want to keep pancakes warm in the oven while you make several batches).

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger. In a separate bowl, whisk together the egg, brown sugar, buttermilk and vanilla and then stir in the grated carrots.

Stir carrot mixture into dry ingredients, stirring until just incorporated. Be careful not to over stir.

Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan.

Check your batter; you want a thick batter for these, but if it seems too thick add a splash or two of extra buttermilk, as needed.

Spoon 1⁄3 cup of the batter into the hot pan per pancake, flipping once, until pancakes are golden on both sides, about 2-3 minutes per side. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding more butter as needed.

Serve warm with cream cheese topping.



● Finely grate carrots—they can help do this in the food processor or by hand. Careful!

‎● Measure and mix the dry and wet ingredients and fold everything together.

● Flip the pancakes! Give older kids an opportunity to learn this skill.


● Manage the oven and any sharp blades in the food processor or grater.

A photo of Cheryl.

Cheryl Knecht Muñoz

Cheryl is the Founder and Owner of Sugar Beet Schoolhouse, a cooking school for kids and their families in River Forest, IL. As a chef, instructor, and working mom, she is passionate about growing, cooking, and sharing good food together.



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