Carrots? In pancakes? Are you kidding me?
If you’re like me and have carrots coming out of your ears, you’ll totally want to give this carrot cake pancakes recipe a try. These hearty {and wholesome} pancakes are made with whole wheat flour, buttermilk and you guessed it, plenty of carrots.
This recipe makes about {12} 3″ pancakes, so if you have a large family or are feeding a bunch of teenagers, you may want to double the batch.
Sunday Brunch Recipes – Heirloom Carrot Cake Pancakes
Ingredients
3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoons salt
⅛ teaspoons ground nutmeg
⅛ teaspoons ground cloves
⅛ teaspoons ground ginger
¼ cup brown sugar
1 1/4 cups buttermilk
1 tablespoon canola oil
1 teaspoon vanilla extract
2 eggs
2 cups finely grated carrots
Instructions
- In a large bowl combine all the dry ingredients together.
- Add in all the remaining ingredients except the carrots and stir well. Gently fold in the carrots.
- Butter up your skillet, add batter in 1/3 cup proportions and cook over medium heat until lightly browned, flipping pancakes after each side has browned slightly.
- Serve with maple syrup. Yummm!!!
Need a griddle? This Presto Cool Touch Electric Griddle
Need syrup? Amazon has real Maple Syrup too!
Leanna Thompson says
Yum, yum, yum! I am making these right now!!! Sunday Brunch. Thank you for the recipe!!!!!!!!!!!!
Katie says
our closest friend’s son made carrot cake pancakes a few months back and they were to DIE FOR! He is a culinary student and likes to play, so we had the fortune of being on the receiving end. He made a cream cheese icing too. OMG! I know he is a fan of King Arthur flour, so used their basic recipe and tweaked it with carrot puree or juice. All 3 of my kids (6, 4, 2 yrs old) ate them 🙂
We just harvested our summer crop and they were small, but I am looking forward to making these with the leftovers from roasting.