Breakfast
vegetarian

Cheryl Knecht Muñoz
Carrot Cake Pancakes
What do you love about a pancake? It’s the texture, right? That soft, warm, pillowy texture is what we love so much. Couple that with what we love about carrot cake: warm spices and flecks of sweet and soft carrot. Making these Carrot Cake Pancakes is like making a stack of sweet memories at the same time—they are that good. The process is fun, too, so include your young chefs in the kitchen and make something unforgettable together.
15 Minutes
SERVES 3 a 4
INGREDIENTS
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
1 large egg
2 tablespoons packed brown sugar
1/2 cup buttermilk, plus more if needed (if you don’t have buttermilk, you can sub in 1/2 cup of plain yogurt or add a 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk)
1 teaspoon vanilla extract
2 cups finely grated carrots
3 tablespoons butter, for the pan
DIRECTIONS
Preheat the oven to 200°F (you’ll want to keep pancakes warm in the oven while you make several batches).
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger. In a separate bowl, whisk together the egg, brown sugar, buttermilk and vanilla and then stir in the grated carrots.
Stir carrot mixture into dry ingredients, stirring until just incorporated. Be careful not to over stir.
Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan.
Check your batter; you want a thick batter for these, but if it seems too thick add a splash or two of extra buttermilk, as needed.
Spoon 1⁄3 cup of the batter into the hot pan per pancake, flipping once, until pancakes are golden on both sides, about 2-3 minutes per side. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding more butter as needed.
Serve warm with cream cheese topping.
COOKING TOGETHER
KIDS CAN:
● Finely grate carrots—they can help do this in the food processor or by hand. Careful!
● Measure and mix the dry and wet ingredients and fold everything together.
● Flip the pancakes! Give older kids an opportunity to learn this skill.
GROWN-UPS CAN:
● Manage the oven and any sharp blades in the food processor or grater.
Breakfast
- Waffle Sandwich
- Carrot Cake Pancakes
- Sweet or Savory Crepes
- Breakfast Frittata
- Banana Akara: African Banana Fritter
see all 8 recipes
see fewer recipes
Lunch
Dinner
- Colcannon Soup
- Chili Mac
- French Loaf Pizza
- Sweet Potato Skillet
- Chicken Broccoli Casserole
- Tapas Night
- Chana Masala
- Ricotta Gnocchi
- Potsticker Party
- Potato Latkes
- Burrito Night
- Samosadillas
- Butternut Squash Mac 'n' Cheese
- Black Bean + Cheese Empanadas with Easy Pantry Salsa
- Veggie Fried Rice
- Homemade Tomato Soup
- Personal Pizza Pot Pies
- Easy Parm + Pepper Pasta
see all 23 recipes
see fewer recipes
Side
- Loaded Japanese Sweet Potatoes
- Broccoli Bites
- Tuscan Roasted Carrots
- Cilantro Lime Slaw
- Citrus Spritzers
- Homemade Naan
- Simple Tomato Sauce
- Ginger Soy Dipping Sauce
- Chunky Applesauce
- DIY Hummus
- Focaccia Art
- Pan Roasted Veggies
- Ginger Sesame Dressing
see all 13 recipes
see fewer recipes