Carrot Cake Pancakes with Syrup Recipe

Is there anything more frustrating than making a special weekend breakfast, only to be met with a chorus of “I don’t like that”? I’ve been there. You want something fun and a little festive, but you also need it to be a guaranteed “yes” from the tiny critics at your table.

That’s exactly why I created these Carrot Cake Pancakes with Syrup. They look and taste like a treat, but they’re packed with a sneaky veggie. It’s the ultimate win-win for a family brunch. If you love the flavors of a classic oatmeal carrot cake, you’ll adore this breakfast version.

Think of all the cozy, spiced flavor of your favorite dessert, but in fluffy, fork-tender pancake form. Drizzled with a simple, creamy syrup, it turns an ordinary morning into a little celebration. And the best part? My pickiest eater always asks for seconds.

Recipe Overview

• Cuisine: American
• Category: Breakfast/Brunch
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 (makes about 12 pancakes)

Why Even My Picky Eaters Love This!

I get it. Sometimes just the word “carrot” in a recipe can cause a side-eye. But here’s the magic trick. The carrots are finely grated, so they practically melt into the batter.

Kids taste the warm cinnamon and the sweet maple first. The carrot adds moisture and a touch of natural sweetness, not a “vegetable” flavor. Plus, it’s a pancake! The familiar, fun shape is a huge help in getting them to try it. It’s the same principle I use in my kitchen sink carrot banana zucchini muffins—pack in the veggies where they’ll be happily devoured.

I always present it as “cake for breakfast,” and let’s be honest, what kid can resist that idea? It’s all about the fun presentation and familiar comfort food vibes.

Our Family-Friendly Ingredient List

I promise, nothing fancy here. You probably have most of this in your pantry right now. That’s the goal!

For the Pancakes:

• All-purpose flour
• Baking powder
• Salt
• Ground cinnamon
• Milk (any kind you use)
• An egg
• Brown sugar
• Vanilla extract
• Finely grated carrots (about 2 medium)
• Melted butter or neutral oil

For the Creamy Maple Syrup:

• Pure maple syrup
• Cream cheese, softened
• A pinch more cinnamon (optional)

How to Get the Kids Involved in Cooking This

Getting little hands involved is my number one tip for beating picky eating. When they help make it, they’re so much prouder to eat it.

Grating Guard: For older kids, they can help grate the carrots using a box grater on the finest side. Supervise closely! For younger chefs, they can add the pre-grated carrots to the bowl.

Mix Master: Let them be in charge of stirring the wet ingredients together. Or, give them a small bowl and a whisk to mix the dry ingredients. They love feeling like they did the important part.

The Full Step-by-Step Instructions

Don’t worry, this is just as simple as regular pancakes. The extra step of grating the carrots is totally worth it.

1. Preheat your griddle or large non-stick skillet over medium heat. Lightly grease it with butter or oil.
2. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
3. In another bowl, whisk the milk, egg, brown sugar, melted butter (or oil), and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients. Gently stir until just combined. A few lumps are perfectly fine!
5. Fold in the finely grated carrots. Let the batter sit for 5 minutes while your griddle heats fully.
6. Pour about 1/4 cup of batter for each pancake onto the hot griddle. Cook until you see bubbles form on the surface and the edges look set.
7. Carefully flip and cook for another 1-2 minutes, until golden brown and cooked through.
8. While the pancakes cook, make the syrup. In a small bowl, whisk the softened cream cheese and maple syrup together until smooth. Add a tiny pinch of cinnamon if you like.
9. Serve the warm pancakes immediately with a generous drizzle of the creamy maple syrup.

Fun Twists for Different Tastes

Every family has different tastes. Here’s how to make this dish work for everyone at your table.

Sauce on the Side: If you have a sauce-skeptic, serve the creamy maple syrup in a small pitcher or little bowl for dipping. Sometimes control is everything!

Add-Ins for Adventurous Eaters: Stir a handful of raisins, chopped walnuts, or even a sprinkle of shredded coconut into the batter for the adults or less-picky kids. For a tropical twist, you might enjoy the flavors in my tropical carrot banana pineapple muffins.

Keep it Classic: For the ultimate traditionalist, skip the special syrup and serve these pancakes with plain maple syrup or a dollop of whipped cream. They’re still amazing.

Storing & Reheating (Perfect for Busy Nights)

Yes, you can absolutely make these ahead! It’s a lifesaver for busy school mornings.

Let the cooked pancakes cool completely on a wire rack. Then, layer them between sheets of parchment paper in a freezer bag. They’ll keep in the freezer for up to 2 months.

To reheat, just pop them straight from the freezer into the toaster or a warm oven. They taste freshly made. The syrup can be stored in the fridge for up to a week; just let it sit at room temp for 10 minutes and give it a stir before using.

Nutrition Notes

• This recipe adds a serving of vegetables to your breakfast in a kid-friendly way.
• Using whole wheat flour for half of the all-purpose flour is an easy swap to add fiber.
• The carrots provide vitamin A, which is great for growing immune systems.
• As with any sweet breakfast, I pair it with a protein like scrambled eggs or yogurt to help keep energy levels steady.

FREQUENTLY ASKED QUESTIONS

Can I make the batter the night before?

I don’t recommend it for this recipe. The baking powder starts working right away, and the carrots can release moisture. For the best, fluffiest results, mix it up fresh in the morning. But you can grate the carrots the night before to save time!

My carrots are a bit wet after grating. What should I do?

Great question! If they seem very juicy, just give them a gentle squeeze over the sink in a paper towel. You don’t need to get them bone-dry, but removing a little excess liquid helps the batter consistency.

Can I use pre-shredded bagged carrots?

You can, but I find they are often too thick and dry. For the best texture that “disappears” into the pancake, take the two minutes to freshly grate whole carrots on the fine side of your box grater. It makes a big difference.

So there you have it—my secret weapon for a happy weekend brunch that feels special but is secretly packed with good stuff. It’s a recipe that has saved many a morning at my house from breakfast complaints.

I truly hope it brings the same smiles and full bellies to your family table. Now, who’s ready for cake for breakfast?

I’d love to know if this was a hit with your family! Please leave a comment and rating below!