Fluffy Buttermilk Carrot Cake Pancakes (Easy, Cozy Breakfast Recipe)

These fluffy buttermilk carrot cake pancakes are soft, cozy, and packed with warm spices and shredded carrots. The perfect excuse to eat cake for breakfast—especially for Easter brunch.

Prep Time: 10

Cook Time: 10

Total Time: 19

Servings: pancakes

Calories: 157kcal

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 large egg
¾ cup buttermilk
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
½ cup shredded carrots

Instructions

Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg until fully combined.
Add the wet ingredients: Add the egg, buttermilk, melted butter, and vanilla extract. Mix until just combined. Do not overmix, a few lumps are totally fine.
Fold in the carrots: Gently fold in the shredded carrots until evenly distributed throughout the batter.
Let the batter rest: Let the batter sit for 5–10 minutes. This helps the pancakes become extra fluffy.
Preheat your pan: Heat a nonstick skillet or griddle over medium heat for about 5 minutes. Add a little butter and let it melt.
Cook the pancakes: Scoop about ¼ cup of batter per pancake onto the pan. Cook for 1–2 minutes until bubbles form and edges are set.
Flip and finish: Flip and cook another 1–2 minutes until golden brown and cooked through.
Serve and enjoy:mStack them up and serve warm with butter and maple syrup.

Nutrition