Carrot Cake Pancakes

Name: Carrot Cake Pancakes
Total time: 30 min
Ingredients: 1 3/4 cups flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 0.5 teaspoon ground allspice; 0.5 teaspoon ground nutmeg; 0.5 teaspoon salt; 2 1/2 cups buttermilk; 2 eggs, beaten; 2 teaspoons vanilla extract; 0.33 cup light brown sugar; 1 1/2 cups finely grated carrots; 0.5 cup chopped walnuts; 2 tablespoons shredded coconut; 0.25 cup chopped raisins; 3 tablespoons butter, melted, plus more for skillet

3.8

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You’ll think you’ve died and gone to pancake heaven.

By

Sarah Karnasiewicz

Updated on February 1, 2018

Hands On Time:

30 mins

Total Time:

30 mins

Yield:

16 pancakes

Pancakes are better when they're carrot cake pancakes.

Ingredients

1 3/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon salt
2 1/2 cups buttermilk
2 eggs, beaten
2 teaspoons vanilla extract
⅓ cup light brown sugar
1 1/2 cups finely grated carrots
½ cup chopped walnuts
2 tablespoons shredded coconut
¼ cup chopped raisins
3 tablespoons butter, melted, plus more for skillet

Directions

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.

Alexa Speyer