Carrot Cake Pancakes

Delight in the flavors of classic carrot cake with these fluffy pancakes!
Perfect for brunch, topped with cream cheese and maple syrup, they bring
deliciousness to your breakfast table.

Servings: 10 servings

Author:

Prep Time
10 minutes

Cook Time
45 minutes

Total Time
55 minutes

Course:

Breakfast

Cuisine:

American

Keywords:

Carrot

Instructions

1 In a large mixing bowl, blend flour, brown sugar, salt, cinnamon, allspice,
baking powder, and baking soda together.
2 In another bowl, whisk the buttermilk, melted butter, and eggs until smooth and
well combined.
3 Add the wet ingredients to the dry ingredients, folding gently. Incorporate the
grated carrots until just mixed.
4 Allow the batter to rest at room temperature for about 15 to 30 minutes.
5 Heat a tablespoon of butter in a skillet over medium-low heat. When sizzling,
pour in ⅓ cup of batter.
6 Cook for 2-3 minutes until bubbles appear on the surface, then flip to cook an
additional 1-2 minutes until golden brown.
7 Repeat this process with the remaining batter, adding more butter as necessary
to the skillet.
8 Keep cooked pancakes warm in a low oven or covered with foil until ready to
serve.
9 Serve the pancakes topped with a dollop of cream cheese, a drizzle of maple
syrup, and a sprinkle of walnuts.

Carrot Cake Pancakes

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook