My kid is a huge pancake fan and requests them just about every morning. Unfortunately, he likes to eat as soon as his feet hit the floor and I need to check my email and have a cup of coffee before I’m ready to stand over the stove for 20 minutes. I do like to give in every once in a while (even if that means he’s grabbing cold hot dogs out of the fridge while I try to cook without coffee).
I have been holding onto this recipe for months. Carrot cake pancakes sound like a good idea until you actually consider making them. Carrot? In pancakes? With lots of spices? I wasn’t too sure but I also knew I’d always wonder about them.
They were fantastic! Straight out of the pan with nothing on them, a little too spicy for me but with some powdered sugar and Greek yogurt on top – the best breakfast I’ve had in a long time. The kid gobbled his up and then a couple hours later he took off with the only pancake that had survived breakfast. Definitely kid approved! Plus he got the added bonus of 1 veggie serving out of the way first thing in the morning!
- 5.6 ounces all-purpose flour about 1 1/4 cups
- 1/4 cup chopped walnuts toasted
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground nutmeg
- Dash of ground cloves
- Dash of ground ginger
- 1/4 cup brown sugar
- 3/4 cup low-fat buttermilk
- 1 tablespoon canola oil
- 1 1/2 teaspoons vanilla extract
- 2 large eggs lightly beaten
- 2 cups finely grated carrot about 1 pound
- Cooking spray
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Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
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Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.
Good thing I have my coffee and check my email before breakfast! These are definitely getting made as soon as I finish leaving my comment. I can’t believe I actually have all the ingredients to make these right now….that never happens!
OHHH I am going to have to try this one day. We eat pancakes every sunday so this would be a great way to mix it up.
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I’ve been eyeing this pancake recipe in CL because I love carrrot muffins for breakfast. Like you, I like to have my coffee and check my email before I feel really ready to attack the day, so I haven’t gotten around to making these yet. I’m a big fan of “breakfast for dinner” though, so I might do that. At any rate, your pancakes look absolutely wonderful! Thank you for posting your review of this recipe.
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So, yeah, I have to have these!
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Carrot cake is one of my favorite cakes so I imagine I would absolutely love them. They look delicious Amanda.
excellent. i’ve been known to partake of actual carrot cake for breakfast many times, but this is a marvelous alternative for those occasions when i don’t have an entire cake on hand. :)
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These sound absolutely amazing and the photo is simply gorgeous! All your photos look really great actually.
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Oh, yeah. So, I imagine you could keep a supply of the mixed dry ingredients on hand and then add the wet stuff – including grated carrots – when you’re ready to go. I love the Greek yogurt idea. Ace!
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These look so good and I’m going to have to try them. I love pancakes but having the same ones everyday gets decently boring. I have been looking through your recipes and will have to give a lot of them a try.