Carrot Cake Pancakes RecipeAmanda Powell | A Cookie Named Desire
Fluffy carrot cake pancakes that taste remarkably just like your favorite springtime treat. These are perfect for your weekend breakfast or brunch.
Weekend breakfasts are perhaps one of my favorite American institutions.
There is nothing like sitting around with some amazing breakfast food (likely with Saturday morning cartoons in the background) and just relaxing.
Breakfast is my favorite meal of the day, and I will never turn down breakfast for dinner.
Carrot cake pancakes came about during a time when I was trying to find a way to convince a friend that carrot cake-flavored foods were actually delicious (and nutritious to boot!).
She isn’t a fan of large bits in her food, so I ended up blending the pecans and carrot in the flour for her, and it was a huge success.
For me, I like having larger flecks of carrot and pecan in my carrot cake pancakes. It gives the pancakes a welcome crunch and texture that makes the meal that much more interesting.
A lot of people have this thing where the first few pancakes don’t come out well. I’ve never had this problem unless I am making crepes.
I can get consistently good American pancakes every time. The trick is to go slow and be patient.
Anyone who tells you to cook your pancakes on medium-high or even medium should not be trusted.
Back away slowly. The same goes for anyone who tells you to mix your batter until there are no more lumps (that will make your pancakes tough because of gluten formation)
To make these carrot cake pancakes, or any pancakes, you need to use low heat. Medium-low if you are in a rush.
Yes, it takes longer, but you get beautiful pancakes every single time. They will be golden brown and unbelievably fluffy by the time you are done.
Also, after you’ve flipped your pancakes over to cook the other side, do not flip them again! They will become tough and dried out. One flip is all you need!
Keep your pancakes warm by placing them in your oven on the lowest setting possible. Try not to stack them on top of each other if you can because that will just flatten them.
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Carrot Cake Pancakes Recipe
- 1 cup All-Purpose Flour, plus 2 tablespoons
- 1 teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 teaspoon Ground Ginger
- 3/4 teaspoon Cinnamon
- 1/8 teaspoon Nutmeg
- 1/4 cup Coarsely Grated Carrot
- 3/4 cup Finely Grated Carrots
- 1/3 cup Chopped Pecans
- 1 large Egg, room temperature
- 1/4 cup Packed Brown Sugar
- 1 cup Buttermilk, room temperature
- 1/2 teaspoon Pure Vanilla Extract
- Preheat your skillet or griddle on low to medium-low heat.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg. Stir to mix well. Toss in the carrots and pecans and stir until they are coated in the flour mixture.
- In a separate bowl, whisk together the egg, sugar, buttermilk, and vanilla. Mix well to combine.
- Once your pan is pre-heated, mix together the wet ingredients into the dry. Mix until just combined. There may be some lumps in the batter – this is okay.
- Pour the batter into 1/3 cup rounds on your skillet or griddle and cook until bubbles form and begin to pop – roughly 4 – 5 minutes. Flip, and cook for an additional 2 –3 minutes.
- Serve hot with your favorite toppings!
- Amanda Powell
- Cooking Method:
- Breakfasts, Brunches, Pancakes, Carrots, Easter, Spring, Griddle
- Related Recipes:
- Breakfast Recipes, Brunch Recipes, Pancake Recipes, Carrot Recipes, Easter Recipes, Spring Recipes, Griddle Recipes
- Recipe Yields:
- 10 pancakes
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
Author: Amanda Powell
Recipe Yields: 10 pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Amount Per Serving