Carrot Cake Pancakes

08.11.2012

How I love a stack of hot of the griddle, drenched in syrup, fancy pancakes! Here’s a recipe you are definitely going to want to add to the weekend mornings breakfast rotation. I think I could probably eat the entire batch of pancakes by myself =). They really do taste just like fluffy, sweetly spiced carrot cake, especially when they are smothered with Vanilla Cream or Cream Cheese Syrup. My obvious inspiration for these was the real thing, and I looked to my favorite carrot cake recipe to create this one. I would say for serving, one of the two syrups listed is a must, maple syrup just doesn’t cut it with these. Also, I’ve never liked nuts in carrot cake only sprinkled over the frosting. That’s why with these I chose to sprinkle them over the top, but if you like nuts in your carrot cake then feel free to mix some into the batter with these.

If you were wondering why I decided to soak the carrots overnight with the buttermilk and sugar, it’s because I wanted to give the carrots a head start softening and I thought adding the sugar would help draw some of the natural sugars out of the carrots (but really what do I know, I just experiment and if it tastes good then something scientifically genius must have happened =). I love the natural orange color it gives the pancakes too. Enjoy! Breakfast shouldn’t always come from a box.

Carrot Cake Pancakes

Yield: 8 pancakes

Carrot Cake Pancakes

Ingredients

  • 1 1/2 cups finely grated carrots, about 3 medium carrots
  • 1 cup buttermilk
  • 3 Tbsp granulated sugar
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp salt
  • 1 large egg
  • 2 Tbsp vegetable oil (applesauce would be a good low fat substitute)
  • 1 tsp vanilla extract
  • 1 recipe Vanilla Cream Syrup or Cream Cheese Syrup, recipes follow
  • chopped pecans, for serving
  • Vanilla Cream Syrup
  • 1/4 cup salted butter
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1/4 cup low-fat buttermilk
  • 1 pinch salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • Cream Cheese Syrup
  • 1/4 cup butter
  • 3/4 cup granulated sugar
  • 1/3 cup buttermilk
  • 4 oz cream cheese
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract

Directions

  • In a medium airtight container, whisk together grated carrots, buttermilk and granulated sugar. Cover container and refrigerate overnight.
  • The following morning, preheat a non-stick griddle to 300 degrees. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate small bowl, whisk together egg, vegetable oil and vanilla extract. Add egg mixture and carrot mixture to flour mixture and whisk just until combine. Pour about 1/4 cup - 1/3 cup batter onto a buttered if necessary, preheated griddle (if you want more pancakes do 1/4 cup) and gently spread batter out (just slightly, I do this so the centers aren't thicker than the edges) using the back of the measuring cup. Cook pancakes until bubbles begin to appear on the surface and bottom is golden brown then flip and cook opposite side until golden. Serve immediately with Vanilla Cream Syrup or Cream Cheese Syrup and garnish with chopped pecans.
  • Vanilla Cream Syrup
  • Melt butter in a large saucepan over medium heat. Stir in sugar, cream, buttermilk and salt. Cook, stirring frequently, until mixture begins to boil and sugar has dissolved. Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds until frothy. Serve warm. Syrup can be stored in refrigerator up to 1 week and reheat before serving.
  • Cream Cheese Syrup
  • Melt butter in a large saucepan over medium low heat. Stir in sugar, buttermilk and cream cheese. Cook mixture, whisking constantly until cream cheese has melted. Stir in baking soda and whisk for about 10 seconds until frothy. Remove from heat and stir in vanilla. Serve warm. Store in refrigerator up to 1 week and reheat before serving.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2012/08/carrot-cake-pancakes/

18 comments

  • Edith: Omg they look delicious!!! August 11, 2012 at 11:50am Reply

  • Chung-Ah | Damn Delicious: I could eat a stack of pancakes every day for the rest of my life! And I could definitely do it with these carrot cake ones! I’ll definitely have to try these out this weekend! August 12, 2012 at 10:58pm Reply

  • ally: oh my gracious, you’ve done a flawless, brilliant & delicious job! as always!
    xo
    http://allykayler.blogspot.ca/ August 13, 2012 at 8:38am Reply

  • Jaclyn: Thanks ally! August 13, 2012 at 11:11am Reply

  • Michelle C {Krumble Cakes and Sweets}: YUMMY! These look amazing! Great for Christmas morning! August 22, 2012 at 6:28pm Reply

  • Anonymous: can u use half&half for the syrup? September 10, 2012 at 12:30am Reply

  • Jaclyn: Anonymous – yes half and half should work fine, it will just be slightly less creamy but still delicious. September 10, 2012 at 9:46am Reply

  • makingvanilla.com: Wow! Very drool worthy. December 10, 2012 at 11:59pm Reply

  • » How to Creatively Use a Truckload of Carrots: […] Carrots Carrot Cake Pancakes […] January 9, 2013 at 9:56am Reply

  • katrina: I made these for my husband for a special birthday breakfast and these will now be a birthday tradition as my family loved them! The cream cheese syrup is amazing! March 18, 2013 at 3:26pm Reply

    • Jaclyn: That’s great to hear Katrina! How sweet of you to make them for your husband for his bday, lucky guy =). March 21, 2013 at 10:37am Reply

  • Brandy: DELICIOUS!!! My 19 month old devoured it and he’s in the picky stage. My husband and I enjoyed every bite as well…. super moist and very tantalizing. Thank You! April 21, 2013 at 8:45am Reply

    • Jaclyn: You’re welcome Brandy! I’m so glad your family liked these! Thanks for your comment! April 25, 2013 at 6:56pm Reply

  • raizy: I made these pancakes today for breakfast and omg! Yummm! I made them with whole wheat flour and less sugar and they were still delicious and healthy! My kids wouldn’t touch carrots but they devoured these! Such a great feeling! Thanks for another great recipe! I absolutely adore your blog! February 12, 2014 at 10:58am Reply

    • Jaclyn: I’m so glad you and your kids liked these pancakes Raizy, and I’m so happy to hear you like my blog! Thanks for your comment :)! February 18, 2014 at 10:35pm Reply

  • Carrot Pancakes for Pancake Day | Hydro Veggies: […] Source: Cooking Classy. […] March 3, 2014 at 9:38pm Reply

  • Pat: These came out great!! I added walnuts in them. My only issue were the carrots. How do you make them more “done” mine still came out raw once the pancake was cooked May 11, 2014 at 9:12am Reply

    • Jaclyn: You could try mincing them in a food processor so they are finely chopped up, then they should be able to be cooked through in a short period of time. Or you could try steaming them for a little while first, then draining on paper towels then cool and add to the mixture. I hope that helps! May 11, 2014 at 9:51am Reply

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