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85% would make again

Carrot Cake Pancakes

Vegetables for breakfast? You bet! These carrot cake pancakes are fluffy, slightly sweet, and full of aromatic spices. Top your stack with a pat of cream cheese, a drizzle of maple syrup, and some crunchy walnuts for a decadent start to your day!

by Tresha Lindo, Chris Salicrup and Codii Lopez

Total Time

55 minutes

55 min

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Total Time

55 minutes

55 min

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Ingredients

for 10 servings

  • 2 ½ cups all-purpose flour (310 g)
  • ¼ cup brown sugar (50 g)
  • 2 teaspoons kosher salt
  • 1 ¾ teaspoons McCormick® Ground Cinnamon
  • ¼ teaspoon McCormick® allspice
  • ½ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups buttermilk (480 mL)
  • 1 stick unsalted butter, melted
  • 2 large eggs
  • 1 ½ cups carrot (165 g)
  • 5 tablespoons unsalted butter
  • ¼ cup walnuts (25 g), chopped
  • 10 tablespoons cream cheese
  • 10 teaspoons maple syrup

Nutrition Info

Shop ingredients with
    Calories 254
    Fat 10g
    Carbs 33g
    Fiber 1g
    Sugar 10g
    Protein 7g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.
  2. In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.
  3. Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.
  4. Let the batter rest for 15-30 minutes at room temperature.
  5. Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.
  6. Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.
  7. Enjoy!