Who says you can’t have cake for breakfast? These carrot cake pancakes are to die for! They are every bit as good as carrot cake…maybe even better!
I made these carrot cake pancakes on a whim. I had left over steamed carrots and I didn’t want them to go to waste. Combine that with my desire to eat cake for breakfast and boom…carrot cake pancakes! I served them blonde buttermilk syrup, which if you haven’t had that kind of syrup before, believe me, you need it in your life!
How to make these pancakes:
- Preheat your griddle. I set mine between 275 and 300 degrees.
- In a mixing bowl, whisk the egg, sugar, olive oil, buttermilk and pureed carrots (read not about pureed carrots below!!!) together.
- Mix in the baking powder, baking soda, salt, ground cinnamon and flour.
- Pour 1/4 cupfuls of batter onto your preheated griddle.
- Cook until golden on each side.
- Serve with blonde buttermilk syrup (recipe and instructions for this syrup are included with the recipe.)
About the pureed carrots in this recipe:
The easiest way to to get pureed carrots for this recipe is to use a 4 oz container of baby food carrots. Now before you freak out and say ew!!! All baby food carrots are, are steamed pureed carrots. To make your own, however, is easy too. Slice or dice enough carrots to fill up a 1 cup measuring cup. Steam them. Process the steamed carrots in a food processor until smooth, adding enough water to make them baby food consistency. If you make too much just freeze the leftovers for next time or make a larger batch of steamed pureed carrots and use them in my Carrot Sheet Cake.
Pancakes! Pancakes! And more Pancakes! (And some syrup, too!)
I have quite a selection of pancakes recipes! My Blueberry Pancake recipe is extra special because it calls for wild blueberries which are a million times better than regular ones. If you’re looking for some hearty pancakes you may like my Whole Wheat Oatmeal Pancakes! We are approaching the zucchini invasion time of the year so this Zucchini Bread Pancake recipe is good to have on hand. Or maybe you just wanted a good old plain Buttermilk Pancake recipe! No matter which pancakes you choose you will need some syrup to go with them! Cinnamon cream syrup is one of my most popular ones as well as this to die for Lemon Cream Syrup! And for you pumpkin pie lovers out there don’t forget to take a peek at my Pumpkin Pie Syrup recipe!
Have you tried this recipe? If so, leave me a rating and a comment below!
Don’t forget to subscribe to get my recipes sent to your email!
You can also follow me on Facebook, Pinterest, and Instagram!
Print
Carrot Cake Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 Pancakes 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Description
Who says you can’t have cake for breakfast? These carrot cake pancakes are to die for! They are every bit as good as carrot cake…maybe even better!
Ingredients
Blonde Buttermilk Syrup
- 2 Cups Sugar
- 1 Cup Butter
- 1 Cup Buttermilk
- 1 tsp Baking Soda
- 1 tsp Vanilla
Carrot Cake Pancakes
- 1 Egg
- 1/2 Cup Sugar
- 1/4 Cup Olive Oil
- 1/2 Cup Buttermilk
- 1/2 Cup Steamed Pureed Carrots (SEE NOTE AT THE END)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1 Cup Flour
Instructions
Blonde Buttermilk Syrup
- Heat the 2 Cups of sugar and 1 cup of butter in a pot over medium high heat until the butter is melted and the mixture begins to boil.
- Add the 1 Cup Buttermilk and boil for 1 minute.
- Remove from heat and whisk in 1 tsp baking soda and 1 tsp vanilla.
- It will foam up quite a bit.
- Pour warm syrup over your carrot cake pancakes.
Carrot Cake Pancakes
- Preheat your griddle. I set mine between 275 and 300 degrees.
- In a mixing bowl, whisk the egg, sugar, olive oil, buttermilk and pureed carrots together.
- Mix in the baking powder, baking soda, salt, ground cinnamon and flour.
- Pour 1/4 cupfuls of batter onto your preheated griddle.
- Cook until golden on each side.
- Serve with blonde buttermilk syrup.
Notes
- For the steamed pureed carrots you can do one of two things. Either puree 1 cup of sliced or diced steamed carrots in a food processor until smooth, adding enough water to make them “baby food” consistency. OR just use a 4 oz container of baby food carrots.
- The nutritional information does not include the syrup as amounts or kinds used my vary.
Keywords: carrot cake pancakes, carrot cake
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
Leave a Reply