Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Get the Recipe:
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.
5
from
3
rating
Print
Pin
Servings:
6
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Course:
Breakfast, brunch
Cuisine:
American
Calories:
446
kcal
Author:
Rachel Gurk
Ingredients
▢
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
Cook Mode
Prevent your screen from going dark
Instructions
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.
Notes
Turbinado sugar can be replaced with white granulated sugar
Store leftovers in fridge for up to 4 days.
Calories:
446
kcal
,
Carbohydrates:
63
g
,
Protein:
11
g
,
Fat:
16
g
,
Saturated Fat:
10
g
,
Trans Fat:
1
g
,
Cholesterol:
94
mg
,
Sodium:
813
mg
,
Potassium:
252
mg
,
Fiber:
2
g
,
Sugar:
14
g
,
Vitamin A:
2361
IU
,
Vitamin C:
1
mg
,
Calcium:
326
mg
,
Iron:
4
mg