Carrot Cake Pancakes
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- 3/4 cup(s) All purpose flour
- 2 teaspoon(s) baking powder
- 3 tablespoon(s) butter, softened
- 3/4 cup(s) buttermilk
- 1 tablespoon(s) canola oil
- 1 teaspoon(s) cinnamon
- 2 cup(s) finely grated carrot
- 1/8 teaspoon(s) fresh grated nutmeg
- pinch(s) ginger
- pinch(s) ground cloves
- 2 tablespoon(s) honey
- 2 large eggs, lightly beaten
- 1/4 cup(s) packed brown sugar
- 1/4 teaspoon(s) salt
- softened butter, for brushing the griddle
- 1 1/2 teaspoon(s) vanilla
- 1/4 cup(s) walnuts, toasted and chopped
- 1/2 cup(s) whole-wheat pastry flour
- To prepare the pancakes
- In a medium bowl, whisk together flours, walnuts, baking powder, cinnamon, salt, nutmeg, cloves and ginger.
- In a medium bowl, whisk together brown sugar, buttermilk, canola oil, vanilla and eggs. Pour into the dry ingredients and stir just until combined - fold in carrots.
- Preheat griddle. Brush with just enough softened butter to coat.
- Scoop about 1/4 cup batter for each pancake onto hot griddle - gently spread batter into a round. Cook pancakes until tops are covered with bubbles and edges look cooked - gently flip pancakes over and cook until the other side has turned golden. Repeat with remaining batter, brushing griddle with butter before adding the next batch.
- To prepare honey butter
- In a small bowl, combined butter and honey - serve with pancakes.
- Makes about 4 to 6 servings.
This recipe is a personal recipe added by debrajjohns and has not been tested or endorsed by MyRecipes.
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Carrot Cake Pancakes Recipe at a Glance
- COURSE: Breakfast/Brunch