Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

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 Schwartz® Ground Cinnamon Club House® Ground Cinnamon
  • ¼ teaspoon
    McCormick® allspice Schwartz® allspice Club House® 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, chopped (25 g)
  • 10 tablespoons
    cream cheese
  • 10 teaspoons
    maple syrup
    Calories 254
    Fat 10g
    Carbs 33g
    Fiber 1g
    Sugar 10g
    Protein 7g

Estimated values based on one serving size.

Advertisement

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!
 

Advertisement

Advertisement

Advertisement

More like this