Carrot Cake Pancakes
Indulge in the delightful fusion of carrot cake and pancakes with this Carrot Cake Pancakes Recipe. Each fluffy stack is infused with sweet grated carrots, warm cinnamon, and a hint of vanilla, making breakfast a celebration. Topped with cream cheese frosting or maple syrup, these pancakes are perfect for any occasion. Easy to prepare and irresistibly delicious, they promise to bring joy to your morning routine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1 cup shredded carrots (about 2 medium-sized)
- 2 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- In a bowl, mix together flour, sugar, baking powder, cinnamon, and shredded carrots until well combined.
- In another bowl, whisk eggs, milk, and vanilla until smooth. Gradually pour into the dry mixture, stirring gently until just combined.
- Preheat a nonstick griddle over medium heat; grease lightly. Pour about half a cup of batter for each pancake.
- Cook until bubbles form on the surface (about 3 minutes), then flip and cook for an additional 2 minutes until golden brown.
- Serve warm with maple syrup or cream cheese frosting.
Nutrition
- Serving Size: 3 pancakes (approximately 240g)
- Calories: 400
- Sugar: 14g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 100mg