Carrot Cake Pancakes

carrot-cake-pancakes
Photo by Alexa Speyer
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  • Makes about 16 pancakes
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Combine the flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt in a large bowl. Whisk together the buttermilk, eggs, vanilla, and brown sugar in another small bowl. Pour the wet ingredients into the dry ingredients and stir until just incorporated. Mix in the carrots, walnuts, coconut, and raisins. Add butter and stir just until combined. Do not overmix.

Melt a smear of butter in a large nonstick skillet over medium heat. When the skillet is hot, ladle in 1/4 cup batter, swirling it to form a 6-inch diameter circle. Cook about 2 minutes, until small bubbles appear on the surface and the bottom is golden brown, then flip. Cook 2 minutes more. Repeat with remaining batter. Serve with Cream Cheese Syrup.

Ingredients

  1. Check 1 3/4 cups flour
  2. Check 1 1/2 teaspoons baking powder
  3. Check 1 teaspoon baking soda
  4. Check 1 teaspoon ground cinnamon
  5. Check 1/2 teaspoon ground allspice
  6. Check 1/2 teaspoon ground nutmeg
  7. Check 1/2 teaspoon salt
  8. Check 2 1/2 cups buttermilk
  9. Check 2 eggs, beaten
  10. Check 2 teaspoons vanilla extract
  11. Check 1/3 cup light brown sugar
  12. Check 1 1/2 cups finely grated carrots
  13. Check 1/2 cup chopped walnuts
  14. Check 2 tablespoons shredded coconut
  15. Check 1/4 cup chopped raisins
  16. Check 3 tablespoons butter, melted, plus more for skillet

Directions

  1. Combine the flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt in a large bowl. Whisk together the buttermilk, eggs, vanilla, and brown sugar in another small bowl. Pour the wet ingredients into the dry ingredients and stir until just incorporated. Mix in the carrots, walnuts, coconut, and raisins. Add butter and stir just until combined. Do not overmix.
  2. Melt a smear of butter in a large nonstick skillet over medium heat. When the skillet is hot, ladle in 1/4 cup batter, swirling it to form a 6-inch diameter circle. Cook about 2 minutes, until small bubbles appear on the surface and the bottom is golden brown, then flip. Cook 2 minutes more. Repeat with remaining batter. Serve with Cream Cheese Syrup.