Carrot Cake Pancakes

Name: Carrot Cake Pancakes
Prep time: 10 min
Cook time: 20 min
Yield: 12 pancakes
Ingredients: 1 and 1/2 cups buttermilk; 2 large eggs; 1/4 cup unsalted butter, melted; 2 tsp vanilla extract; 3 medium carrots; 1 and 1/2 cups all-purpose flour; 2 tablespoons brown sugar; 2 teaspoons baking powder; ½ tsp baking soda; ½ teaspoon salt; 1 tsp cinnamon; ¼ tsp nutmeg; ¼ tsp ginger

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
12 pancakes
Calories
137 kcal
Course
Breakfast, Others
Cuisine
Vegetarian

Carrot Cake Pancakes

Robert Dorsey

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1 and 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted plus more butter for the pan
2 tsp vanilla extract
3 medium carrots peeled and grated (1 cup)
1 and 1/2 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
½ tsp baking soda
½ teaspoon salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger

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Instructions

Heat a large frying pan over medium low heat.
In one bowl, mix together the buttermilk, eggs, melted butter, vanilla extract. Stir in grated carrots.
In a second bowl, mix together the flour, brown sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon until combined.
Pour the dry ingredients into the wet ingredients and stir until just mixed and no dry spots remain. Do not over mix.
Add a few teaspoons of butter to the hot pan. Butter should sizzle and melt but not brown. If butter browns or burns right away, pan is too hot. If butter doesn't melt right away, pan is not hot enough.
When butter is melted, pour the batter into the pan in 1/4 cup scoopfuls. Cook until bubbles have formed on top and edges are set, 2-3 minutes. Flip and cook until second side is golden brown, about 2 minutes.
Repeat until all batter is cooked. Serve right away with butter and syrup.

Notes

To freeze, allow pancakes to cool completely. Individually wrap in plastic wrap, or place sheets of parchment paper between them to keep them from sticking. Then place into a freezer bag. Freeze for up to one month. Reheat in the microwave for 30 -60 seconds.
To freeze, allow pancakes to cool completely. Individually wrap in plastic wrap, or place sheets of parchment paper between them to keep them from sticking. Then place into a freezer bag. Freeze for up to one month. Reheat in the microwave for 30 -60 seconds.
While waiting to serve, pancakes can be kept warm in the oven set to warm (or 200 degrees F). Leftovers can be frozen for up to one month.
While waiting to serve, pancakes can be kept warm in the oven set to warm (or 200 degrees F). Leftovers can be frozen for up to one month.
To make the bunny pancakes: Use a heaping 1/4 cup to make the body, and a scant 1/4 cup to make the head. Use a tablespoon to make the feet, and a tablespoon to make the ears (spread the batter in a long triangle shape to form the ears) Use banana slices to make the tail and feet pads, and blueberries to make the toes.

Nutrition Information

Show Details

Serving 1pancake Calories 137kcal (7%) Carbohydrates 17g (6%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 41mg (14%) Sodium 197mg (8%) Potassium 189mg (5%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 2755IU (55%) Vitamin C 1mg (1%) Calcium 80mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12pancakes

Amount Per Serving

Calories 137 kcal

% Daily Value*

Serving	1pancake
Calories	137kcal	7%
Carbohydrates	17g	6%
Protein	4g	8%
Fat	6g	9%
Saturated Fat	3g	15%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	2g	10%
Trans Fat	0.2g	10%
Cholesterol	41mg	14%
Sodium	197mg	8%
Potassium	189mg	4%
Fiber	1g	4%
Sugar	4g	8%
Vitamin A	2755IU	55%
Vitamin C	1mg	1%
Calcium	80mg	8%
Iron	1mg	6%