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Carrot Cake Pancakes

Carrot Cake Pancakes Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 large egg
  • 1 cup buttermilk
  • 2 tbsp melted butter or neutral oil
  • 1 tsp vanilla extract
  • 1 cup finely grated carrot
  • 1/4 cup chopped walnuts (optional)
  • 1/4 cup raisins (optional)

Method
 

  1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  2. In a separate bowl, whisk the egg, buttermilk, melted butter, and vanilla until smooth.
  3. Pour the wet mixture into the dry ingredients and fold with a spatula until just combined. Fold in the grated carrot, walnuts, and raisins if using.
  4. Heat a lightly oiled nonstick skillet or griddle over medium heat. Pour about 1/4 cup batter per pancake. Cook until bubbles appear on the surface and edges look set, about 3 minutes. Flip and cook until golden, 1 to 2 minutes more.
  5. Stack the pancakes and serve warm with maple syrup or a cream cheese glaze.

Notes

These pancakes are best fresh off the griddle while the edges are still crisp. If you’re cooking in batches, keep finished pancakes warm on a wire rack set over a baking sheet in a 200°F oven.