Carrot Cake Pancakes

Carrot Cake Pancakes
Yields: 12
  • 2¾ cups self-rising flour
  • ⅓ cup sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups whole buttermilk
  • 1 cup grated carrot (3 to 4 medium carrots)
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 tablespoon vegetable oil
  • Whipped Cream Cheese (recipe follows) and maple syrup, to serve
  • Garnish: toasted chopped pecans
  1. In a large bowl, stir together flour, sugar, cinnamon, and nutmeg. In a medium bowl, stir together buttermilk, carrot, eggs, melted butter, and vanilla. Pour buttermilk mixture over flour mixture, stirring just until combined. (Batter will be slightly lumpy.)
  2. Spray a large skillet or griddle with oil, and heat over medium heat. For each pancake, spoon about ⅓ cup batter 1 inch apart in prepared skillet or griddle. Cook until bubbles appear on surface and bottoms are golden brown, 2 to 3 minutes. Turn pancakes; cook until bottoms are golden brown, 2 to 3 minutes more. Serve with Whipped Cream Cheese and maple syrup. Garnish with pecans, if desired.

Whipped Cream Cheese
Yields: 2 cups
  • 4 ounces cream cheese, softened
  • ¼ cup sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 cup heavy whipping cream
  1. In a large bowl, beat cream cheese with a mixer at medium speed until smooth. Add sugar, vanilla, and salt, beating until smooth. Increase mixer speed to high; add cream, beating until stiff peaks form.



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