Who says you can't have cake for breakfast? These pancakes are to die for! Drizzled with cream cheese syrup they are every bit as good as carrot cake…maybe even better! With just a few simple ingredients I'll show you how to make these soft fluffy pancakes for breakfast or brunch!
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Why Choose This Recipe
- Light, fluffy, easy!
- Tastes like carrot cake especially with my Cream Cheese Syrup!
- Perfect for Easter Brunch!
Ingredient Notes
- Pureed Carrots - 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. 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.
- Flour - All purpose, never self rising.
Step by Step Instructions
- Preheat your griddle. I set mine between 275 and 300 degrees.
- In a mixing bowl, whisk the egg, sugar, olive oil, buttermilk together.
- Whisk the pureed carrots in.
- Mix in the baking powder, baking soda, ground cinnamon...
- ...salt and flour. Mix well.
- Pour ¼ cupfuls of batter onto your preheated griddle.
- Cook until golden on each side.
- Serve with Cream Cheese Syrup!
Recipe FAQs and Expert Tips
If cream cheese syrup is a bit too rich for you try this Cinnamon Cream Syrup! Buttermilk Syrup or Homemade Butter Maple Syrup would be delicious also!
Related Recipes
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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 pancakes are to die for! Drizzled with cream cheese syrup they are every bit as good as carrot cake...maybe even better! With just a few simple ingredients you can enjoy these soft fluffy pancakes for breakfast or brunch!
Ingredients
- 1 Egg
- ½ cup Sugar
- ¼ cup Olive Oil
- ½ cup Buttermilk
- ½ cup Steamed Pureed Carrots (SEE NOTE AT THE END)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- 1 cup Flour
Instructions
- 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 ¼ cupfuls of batter onto your preheated griddle.
- Cook until golden on each side.
- Serve with Cream Cheese 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, carrot pancakes
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.
Greg
These are amazing!!!
★★★★★