Carrot Cake Pancakes

3.50 from 2 votes

Carrot Cake Pancakes are full of carrots, pineapple, cinnamon and nutmeg, all the classic Carrot Cake ingredients! This is the perfect way to enjoy 'cake' for breakfast!

Course Breakfast. Side

Cuisine American/Southern

Keyword breakfast, carrot cake, carrots, pancakes

Prep Time 10

Cook Time 15

Total Time 25

Servings - 4 to 5 inch pancakes

Calories 124kcal

Author Paula

Ingredients

1 and ¼ cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 cup brown sugar
1 and ¼ cup whole milk
1 teaspoon pure vanilla extract
3/4 cup carrots chopped really fine in food processor
1/4 cup crushed pineapple not drained
2 tablespoons vegetable oil
2 tablespoons butter

Instructions

Add dry ingredients to a bowl: flour, baking powder, cinnamon, nutmeg, salt and brown sugar.
In another bowl, mix milk and vanilla.
Add milk mixture to dry ingredients and stir to combine. Don't over-mix.
Stir in carrots and pineapple.
Let mixture stand 5 minutes while the griddle is heating on medium heat.
When the griddle is hot, add 1/2 tablespoon vegetable oil and 1/2 tablespoon butter. When the oil is hot drop 1/4 cup spoonfuls of batter on to griddle. Cook on the first side until bubbles form in the center of the pancake and the edges begin to look 'dry'.
Flip pancake and cook 1 to 2 minutes on second side. Watch carefully.
Remove to a platter warming in oven.
Repeat process with adding additional oil and butter then batter.

Notes

It's difficult to put a cook time on pancakes. I heat my griddle on medium heat. The batter needs to sizzle when it hits the hot oil, but the griddle doesn't need to be so hot that it over-cooks one side before the center of the pancake is cooked. It takes practice!

Nutrition