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–+ servings
Carrot Cake Pancakes Photo

Carrot Cake Pancakes Recipe

Amanda Powell
Fluffy carrot cake pancakes that taste remarkably just like your favorite springtime treat. These are perfect for your weekend breakfast or brunch.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 2 pancakes
Calories 227 kcal

Ingredients
  

  • 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

Instructions
 

  • 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!

Nutrition

Calories: 227kcalCarbohydrates: 32gProtein: 6gFat: 6gSaturated Fat: 1gSodium: 392mgFiber: 2gSugar: 14g
Keyword Breakfasts, Brunches, Carrots, Easter, Griddle, Pancakes, Spring
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