Whole Grain Carrot Cake Pancakes

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by | Updated: December 4th, 2016

Normal is overrated, especially when it comes to breakfast. Scooping out a bowlful of overnight oats, whipping up a fruit smoothie or grabbing a protein bar as you run out the door are reliable, everyday options. But if you’re hosting brunch for friends, celebrating a special occasion or in the mood for a little indulgence, you’ll need something extraordinary. Here’s a exceptional, dessert-like breakfast choice that’s sure to add a magical spark to an ordinary day.

Carrot Cake Pancakes with Frosting

Whole Grain Carrot Cake Pancakes

Serves 4



1 ½ cup Bob’s Red Mill 7 Grain Pancake Mix
¾ cup finely shredded carrot (about 1 large)
¼ cup chopped walnuts
¼ cup golden raisins, optional
1 egg
1 cup milk
1 Tbsp. oil
1 tsp. ground cinnamon
¼ tsp. ground nutmeg


¾ cup powdered sugar
¼ cup sour cream
8 oz. cream cheese, soft
½ tsp vanilla extract


  1. Preheat oven to a warm 200 degrees F.
  2. Prepare the frosting. In a medium bowl, combine sour cream, cream cheese and vanilla. Mix until fully incorporated. Sift in powdered sugar and mix.
  3. In a large bowl, whisk together egg, milk and oil. Add in pancake mix and mix until combined. Fold in carrots, walnuts and raisins.
  4. In a nonstick skillet over medium-high heat, scoop out ¼ cup of batter and pour onto skillet. Cook for about 5 minutes, until the shape has formed and bubbles appear on top, then flip and cook for another 4-5 minutes.
  5. Repeat with the remainder of the batter, keeping finished pancakes warm in the oven as you go.
  6. To serve, top with frosting and serve warm.