5.0 from 3 votes
Carrot Cake Pancakes
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
10 mins
Cook Time
10 mins
Servings: 12 pancakes
Calories: 137 kcal
Course:
Breakfast , Others
Cuisine:
Vegetarian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.