Carrot cake pancakes are the perfect easy Easter morning breakfast. All the fabulous flavor of carrot cake in sweet carrot and spice pancakes.
I seem to be on a pancake kick, because when I came up with the idea for carrot cake pancakes, I couldn't shake it until I had created it.
I'm sure thousands upon thousands of people have come up with this idea before I did, but rather than go looking for a recipe to adapt, I just turned to our family favorite plain pancake recipe and started improvising, until I had created a light, fluffy, carrot-filled pancake with just the right amount of sweetness.
They could easily just be called carrot pancakes, but I decided to call them "carrot cake pancakes" and the kids went nuts for them. It's all in the presentation.
Carrot Cake Pancakes
3 Cups grated carrots
2 Tablespoons butter
1 cup sugar
2 teaspoons salt
2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg
2 Tablespoons baking powder
3 cups flour
2 1/2 cups milk
2 Tablespoons oil
Start by grating your carrots. I buy lots of carrots at once, then shred them with my Cuisinart food processor, and freeze them in 3 cup increments. (It's not coincidence that I package my carrots in the amount needed to make my very favorite carrot cake recipe.) So to make things easy, I created this carrot cake pancake recipe to work with 3 cups of carrots, too.
My first attempt at these pancakes resulted in pancakes with rather crunchy carrots inside. Pancakes cook so quickly that the carrots weren't getting soft enough if I put them in raw, so I decided to saute the carrots with two tablespoons of butter before adding them to the batter. Cook for about five minutes over medium heat, until the carrots are soft.
Combine the cooked carrots with the beaten eggs, oil, and milk. Sift together the dry ingredients and combine them with the wet.
How to Cook Carrot Cake Pancakes:
- These pancakes, since they have more sugar than standard pancakes, need to be cooked a little bit cooler than a standard pancake recipe, at around 300 degrees rather than 350.
- Measure out 1/4 of batter for each pancake, and cook on a griddle, just as you would cook normal pancakes
I like them best just topped with butter. The slight sweetness of the pancake is plenty for me.
But a sprinkling of powdered sugar certainly wasn't objectionable.
And the addition of some toasted pecans was very nice indeed.
If you have a serious sweet tooth, try making a thinned cream cheese icing to drizzle on top like syrup!
This is definitely going to be fueling our early morning Easter egg hunt in a few weeks!