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Carrot Cake Pancakes Recipe

  • Author: Mindee
  • 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!


Scale

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

  1. 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.
  2. Add the 1 Cup Buttermilk and boil for 1 minute.
  3. Remove from heat and whisk in 1 tsp baking soda and 1 tsp vanilla.  
  4. It will foam up quite a bit.
  5. Pour warm syrup over your carrot cake pancakes.

Carrot Cake Pancakes

  1. Preheat your griddle.  I set mine between 275 and 300 degrees.
  2. In a mixing bowl, whisk the egg, sugar, olive oil, buttermilk and pureed carrots together.
  3. Mix in the baking powder, baking soda, salt, ground cinnamon and flour.
  4. Pour 1/4 cupfuls of batter onto your preheated griddle.
  5. Cook until golden on each side.
  6. Serve with blonde buttermilk syrup.

Notes

  1. 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.
  2. The nutritional information does not include the syrup as amounts or kinds used my vary.

Keywords: carrot cake pancakes, carrot cake

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