Carrot Sheet Pan Pancakes
Carrot sheet pan pancakes taste just like fresh carrot cake, and they’re perfect for breakfast, brunch, or anytime you’re craving those classic carrot cake flavors.
Filled with real shredded carrots and comforting spices like cinnamon and nutmeg, this baked carrot pancake is sure to be your new favorite breakfast.
Unlike traditional pancakes which require you to stand at the stove pouring and flipping, these sheet pan pancakes bake in the oven, freeing you up to whip up your favorite carrot pancake toppings, like an easy cream cheese glaze or a handful of chopped toasted walnuts. If you haven’t tried sheet pan pancakes, these are a great place to start, or you could start with traditional buttermilk sheet pan pancakes.
About this recipe
These amazing and fragrant sheet pan pancakes are spicy and sweet, and taste so much like carrot cake. They’re the perfect breakfast fresh from the oven, but they also reheat well, meaning you can cook once and enjoy these baked carrot pancakes all week long.
Carrot sheet pan pancakes also make a fun and special breakfast for a spring brunch or a party. There’s just something about carrot cake that makes any occasion feel like a special occasion. Pair it with an ultimate bloody mary and you’ll really have a party!
Sweet, savory, and ready for whatever comes your way, carrot cake pancakes are here for you!
What you need
- Wet Ingredients: Butter, eggs and milk are all you need for this one!
- Dry ingredients: You’ll find the usual pancake ingredients in this recipe: flour, sugar, baking powder, and salt. But This recipe also has the warm spices that you’re used to in carrot cake: cinnamon, ginger, and nutmeg. If you can use freshly grated nutmeg, it’s always best!
- Carrots: You’ll need 1 medium carrot to get about 1/2 cup of grated carrots. Leave the stem end on so you have something to hang on to when you grate it using a cheese grater. You could also use your food processor with the shredder attachment.
How to make it
Preheat oven to 400ºF. Butter and line a cookie sheet with parchment paper. Peel and grate carrot and set aside for now. In a large mixing bowl, use a hand mixer, to mix eggs and butter until creamy. Set aside.
In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg.
Add the grated carrots to the flour mixture. Mix until all carrots are coated with flour mixture.
Add flour mixture to the butter and eggs alternating with milk. Mix until all blended, no more dry flour is visible, but do not overmix.
Pour mixture into a prepared cookie sheet. Spread evenly and cook in preheated oven for 20-22 minutes or until a toothpick comes out clean when inserted in the middle.
Serve warm with your desired toppings!
How to make these pancakes your own
- Carrot sheet pan pancakes can be topped with butter and maple syrup, but you might also like them with traditional carrot cake toppings, like cream cheese frosting and walnuts.
- These pancakes are also great with a layer of cream cheese frosting between two pancakes. Consider making smaller pancakes (2” diameter) and spreading frosting between them, and then topping with candied nuts. The mix of salty, sweet, crunchy, and fluffy is so good!
- If you’re looking to add a little crunch but don’t have nuts on hand, you can use a sprinkle of granulated sugar and ground cinnamon.
- Sheet pan pancakes are great for leftovers! Wrap individual portions for breakfasts or lunches on the go to make mornings a breeze!
Store in fridge in an airtight container for up to 4 days.
These are best reheated in the microwave for 20-30 seconds or until warm.
More recipes for your sheet pan
- Pumpkin Sheet Pan Pancakes
- Sheet Pan Breakfast Hash
- Oreo Sheet Pan Pancakes
- Funfetti Sheet Pan Pancakes
- Ham and Pineapple Sheet Pan Pancakes
- Bacon Sheet Pan Pancakes
Get the Recipe: Carrot Sheet Pan Pancakes
- ½ cup grated carrots about 1 medium carrot
- 6 tablespoons salted butter softened
- 2 large eggs
- 3 cups unbleached all-purpose flour
- ¼ cup turbinado sugar see note
- 5 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2 1/4 cups milk
- Preheat oven to 400ºF.
- Butter and line a cookie sheet with parchment paper.
- Peeled and grated the carrots and set aside.
- In a large mixing bowl, with a hand mixer, mix eggs and butter. Set aside
- In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg.
- Add the grated carrots to the flour mixture. Mix until all carrots are coated with flour mixture.
- Add flour mixture to the butter and eggs alternating with milk.
- Mix until all blended, no more dry flour is visible, but do not overmix.
- Pour mixture into a prepared cookie sheet. Spread evenly.
- Cook in preheated oven for 20-22 minutes or until a toothpick comes out clean when inserted in the middle.
- Serve warm with maple syrup or cream cheese frosting.
- Turbinado sugar can be replaced with white granulated sugar
- Store leftovers in fridge for up to 4 days.