Welcome to the delightful world of carrot cake pancakes recipe a whimsical fusion of classic breakfast fare and beloved dessert.
I’ve always loved the classic flavors of carrot cake, so I thought, why not bring that same deliciousness to breakfast?
Imagine the comfort of fluffy, golden pancakes infused with the rich, spiced flavors of carrot cake. These pancakes capture the essence of a traditional carrot cake but with a breakfast twist.
They boast a wonderful combination of sweetness and spice, complemented by the delightful texture of grated carrots.
They offer a unique way to enjoy the flavors of carrot cake without the fuss of baking, making them perfect for any time of the day.
Let’s dive into the recipe and transform your next meal into a flavorful celebration!
How To Prepare Carrot Cake Pancakes Recipe?
Recipe Overview
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Yield: 4 servings
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Grater (for the carrots)
- Non-stick skillet or griddle
- Spatula
Ingredients List
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/4 cup chopped walnuts (optional)
- Maple syrup (for serving)
- Cream cheese glaze (optional)
How To Make Carrot Cake Pancakes Recipe
1. Mix the dry ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt.
2. Combine the wet ingredients
In a medium mixing bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Blend the mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots and chopped walnuts (if using). Be careful not to overmix the batter to keep the pancakes fluffy.
4. Heat the skillet
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
5. Cook the pancakes
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown. Repeat with the remaining batter.
6. Serve and enjoy
Serve the pancakes warm, topped with a drizzle of maple syrup and, if desired, a dollop of cream cheese glaze. Enjoy the taste of carrot cake in every bite!
Special Note
For an extra touch of indulgence, I sometimes make a quick cream cheese glaze by mixing softened cream cheese with a bit of powdered sugar and milk.
It’s the perfect topping for these pancakes if you want to replicate that classic carrot cake frosting.
You can also add raisins or shredded coconut to the batter if you like more texture in your pancakes.
Nutrition Facts Carrot Cake Pancakes Recipe
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Fat | 10g |
| Carbohydrates | 33g |
| Protein | 6g |
| Fiber | 2g |
| Sugar | 10g |
Health Benefits of Carrot Cake Pancakes
1. Rich in Vitamin A
These pancakes are packed with grated carrots, which are an excellent source of vitamin A. This nutrient is essential for maintaining good vision, supporting immune function, and promoting healthy skin.
2. Good Source of Fiber
Carrots and whole grains in the flour provide dietary fiber, which helps support digestive health. Fiber keeps you feeling full longer, aids in digestion, and helps regulate blood sugar levels.
3. Heart-Healthy Fats
If you choose to include chopped walnuts in the batter, you’re adding heart-healthy fats. Walnuts contain omega-3 fatty acids, which are known to reduce inflammation and support cardiovascular health.
4. Antioxidant Boost
Carrots are rich in antioxidants like beta-carotene, which helps fight free radicals in the body. Antioxidants are crucial for reducing oxidative stress, which can lower the risk of chronic diseases.
5. Moderate Sugar Content
These pancakes strike a balance between sweetness and health. With just a tablespoon of sugar in the batter and the option to add a touch of maple syrup, you can enjoy them without overloading on sugar, making them a healthier breakfast option.
Frequently Asked Questions About Carrot Cake Pancakes
Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before cooking the pancakes the next morning. However, for the fluffiest pancakes, it’s best to make the batter fresh.
Can I substitute the buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by mixing 3/4 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using it in the recipe.
Are there any gluten-free options?
Yes, you can make these pancakes gluten-free by using a gluten-free flour blend instead of all-purpose flour. Make sure the blend you use is suitable for baking and has a 1:1 substitution ratio.
How can I store leftover pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or pop them in a toaster for a few minutes until heated through.
Can I freeze the pancakes?
Absolutely! You can freeze these pancakes for up to a month. Place the cooled pancakes in a single layer on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe bag or container. Reheat them in the toaster or microwave straight from the freezer.
Conclusion
Carrot cake pancakes recipe offer a delightful twist on a classic breakfast favorite. Each bite features the warm spices, sweet carrots, and optional nuts that define carrot cake, combined with the soft, fluffy texture of pancakes.
This creates a comforting and indulgent dish perfect for weekend breakfasts or special occasions. Top them with maple syrup or a dollop of cream cheese frosting for an extra treat.
Add fresh fruit or berries for a touch of brightness. The recipe is straightforward yet delivers a satisfying and memorable breakfast experience.
Gather your ingredients, heat the skillet, and savor the delicious harmony of carrot cake pancakes. Happy cooking and eating!
More Delicious Carrot Cake Recipes
Moist Carrot Cake Buttermilk Recipe
Publix Carrot Cake Recipe || Make At Home
Carrot Cake Recipe Without Nuts || Best Ever
Famous Carrot Cake J Alexander Recipe
Jamaican Carrot Cake Recipe || Easy to Make
Carrot Cake Pancakes Recipe
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Grater (for the carrots)
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/4 cup chopped walnuts optional
- Maple syrup for serving
- Cream cheese glaze optional
Instructions
Mix the dry ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt.
Combine the wet ingredients
- In a medium mixing bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Blend the mixtures
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots and chopped walnuts (if using). Be careful not to overmix the batter to keep the pancakes fluffy.
Heat the skillet
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
Cook the pancakes
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown. Repeat with the remaining batter.
Serve and enjoy
- Serve the pancakes warm, topped with a drizzle of maple syrup and, if desired, a dollop of cream cheese glaze. Enjoy the taste of carrot cake in every bite!