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Carrot Cake Pancakes

These carrot cake pancakes are spiced with nutmeg, cinnamon, ginger, and cloves and are the perfect fall or winter breakfast.

These carrot cake pancakes are spiced with nutmeg, cinnamon, ginger, and cloves and are the perfect fall or winter breakfast.

  • Author: Sarah | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 pancakes 1x
  • Author: Sarah | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 pancakes 1x
Scale:
  • Author: Sarah | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 pancakes 1x

Ingredients

  • 1 1/4 cups all-purpose flour
  • 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
  • 1 1/2 cups finely grated carrot

Instructions

  1. Combine the flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves, and ginger in a large bowl.
  2. In a separate bowl, combine the brown sugar, buttermilk, vanilla, and eggs. Add the sugar mixture to the flour mixture, stirring just until moist. Fold in the grated carrots.
  3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon batter onto pan, spreading with a spatula. Cook for 2 minutes or until the tops are covered with bubbles and the edges look cooked.
  4. Carefully turn pancakes over; cook 1 minute more or until bottoms are lightly browned. Repeat procedure twice with remaining batter. 

Notes

Recipe from My Recipes