Carrot Cake Pancakes

A stack of Carrot Cake Pancakes topped with icing. pinit

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Welcome to our kitchen, where we’ll be sharing a delightful recipe for Carrot Cake Pancakes. Combining the flavors of a classic carrot cake with the comfort of fluffy pancakes, this recipe is sure to be a hit at your breakfast table. Bursting with warm spices, grated carrots, and a hint of sweetness, these pancakes are a delicious way to start your day. Join us as we guide you through the step-by-step process of creating these irresistible carrot cake pancakes, along with tips and variations to make them your own. Get ready to enjoy a breakfast treat that tastes just like dessert!

Carrot Cake Pancakes offer a delicious twist on the classic pancake, infusing the flavors of a beloved dessert into a breakfast favorite. The origins of these pancakes can be traced back to the love for carrot cake, a moist and spiced dessert that gained popularity in the United States in the mid-20th century.

  • Carrot cake itself has a fascinating history that may date back to medieval Europe, where sugar was scarce, and sweeteners like carrots were used in desserts.
  • The modern carrot cake we know today, with its cream cheese frosting and spices, gained prominence in the United States during the mid-20th century.
  • Carrot Cake Pancakes take inspiration from the dessert, incorporating grated carrots, spices like cinnamon and nutmeg, and often walnuts or raisins for added texture and flavor.

These pancakes offer a delightful fusion of breakfast and dessert, allowing you to indulge in the flavors of carrot cake at the start of your day.

Carrot Cake Pancakes

Our Carrot Cake Pancakes are a delightful twist on traditional pancakes, featuring the flavors of a moist and flavorful carrot cake. Grated carrots add a natural sweetness and a pop of color, while warm spices such as cinnamon and nutmeg create a cozy and aromatic experience. These pancakes are incredibly fluffy and tender, and they pair perfectly with a drizzle of maple syrup and a sprinkle of chopped walnuts. Whether you're celebrating a special occasion or simply craving a decadent breakfast, these carrot cake pancakes are sure to satisfy your taste buds.

Tools and Equipment

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Difficulty: Intermediate Servings: 4 Calories: 334.98 Best Season: Suitable throughout the year

Ingredients

Step-by-Step Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

  2. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.

  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

  4. Gently fold in the grated carrots until evenly distributed throughout the batter.

  5. Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.

  6. Using a ¼ cup measuring cup, pour the batter onto the skillet to form pancakes.

  7. Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.

  8. Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm.

  9. Repeat the process with the remaining batter until all the pancakes are cooked.

  10. Serve the Carrot Cake Pancakes warm with a drizzle of maple syrup and a sprinkle of chopped walnuts, if desired.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 334.98kcal
% Daily Value *
Total Fat 10.53g17%
Saturated Fat 5.52g28%
Trans Fat 0.01g
Cholesterol 114.43mg39%
Sodium 490.15mg21%
Potassium 270.99mg8%
Total Carbohydrate 48.86g17%
Dietary Fiber 2.33g10%
Sugars 11.05g
Protein 10.31g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.

Note

Tips and Variations:
  • For an extra boost of flavor, add a handful of raisins or chopped walnuts to the pancake batter.
  • If you prefer a lighter texture, separate the egg whites and yolks. Beat the egg whites until stiff peaks form, then gently fold them into the batter before cooking.
  • Serve the pancakes with a dollop of cream cheese frosting or whipped cream for an indulgent twist.
  • Experiment with different spices such as ginger or cardamom to customize the flavor profile of your pancakes.
  • To make the pancakes vegan, substitute the buttermilk with a plant-based milk (such as almond or oat milk) mixed with a tablespoon of vinegar or lemon juice to mimic the tanginess of buttermilk. Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Serving Suggestions:
  • Serve the Carrot Cake Pancakes with a side of crispy bacon or sausage links for a complete breakfast.
  • Top the pancakes with a dollop of cream cheese or Greek yogurt for a tangy contrast.
  • Add a sprinkle of cinnamon or a drizzle of caramel sauce for an extra touch of sweetness.
  • Serve with a side of fresh fruit or a fruit compote to balance the flavors.
  • Enjoy with a hot cup of coffee, tea, or a glass of milk for a comforting morning treat.
Allergen Information:
  • The allergen content of Carrot Cake Pancakes can vary depending on the recipe. Common allergens may include wheat (gluten), dairy (milk, butter, or cream cheese), eggs, nuts (if included), and soy (if using certain milk substitutes). Those with allergies should check ingredient labels or use alternative ingredients as needed.
Wine or Drink Pairing:
  • Carrot Cake Pancakes are often enjoyed with a glass of milk, coffee, or a hot cup of tea to balance the sweetness and spices.
  • For a more indulgent treat, consider pairing them with a glass of sweet dessert wine like a late-harvest Riesling or a cream sherry.
Storage and Leftovers:
  • Leftover Carrot Cake Pancakes can be refrigerated in an airtight container for a day or two.
  • To reheat, gently warm them in the microwave or on a griddle. You can also toast them briefly for a crispy texture.
  • Leftover pancakes can be served with a dollop of cream cheese frosting or a drizzle of maple syrup for an extra treat.
Keywords: Carrot Cake Pancakes, Breakfast, Pancakes, Carrot Cake, Spiced Pancakes

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