Simple Fall Recipe ~ Carrot Cake Pancakes
My kiddos love pancakes and have a bit of a sweet tooth. When I told them that we were having carrot cake pancakes for breakfast they were super excited. What could be better than mixing a normal breakfast food combined with cake! Yummy!
These pancakes are light, fluffy and delicious! If you love carrot cake, then you have to try this recipe. I stumbled upon this recipe on Multiply Delicious, when searching for something to spice up our Saturday morning routine. It has since become part of our recipe rotation.
Carrot Cake Pancakes
- 1 1/4 cup white whole wheat flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/4 cup brown sugar
- 3/4 cup low fat butter milk (I use the milk we have on had, often 1percent and it works great)
- 1 TB canola oil
- 1 1/2 tsp vanila
- 2 large eggs, lightly beaten
- 2 cups of freshly grated carrots (it takes about 1 lb of carrots to make 2 cups grated
- Butter or cooking spray for your pan
Heat a large nonstick skillet over medium heat. Coat pan with butter or cooking spray. Spoon batter (about a 1/4 cup for each pancake) onto pan, spreading gently with the cake of your spoon. Cook for 2 minutes or until tops are covered with little bubbles and edges start to look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure for the remaining batter.
These are perfect when served warm with honey butter or cream cheese sauce. Both are delightful, although the kids are partial to the honey butter! Follow the link to the recipes.
This is a little tip for keeping your pancakes warm and yummy while waiting for the rest of the batch to cook. Heat your oven to 200 degrees Fahrenheit and place a metal cooling rack on a cookie sheet in the oven. This will help keep your pancakes hot, but also keep them from getting soggy.
If your are lucky enough to have any left overs, these make great honey sandwiches. Use the pancakes as the sandwich bread, and spread with honey. This is one of my kids favorite sandwiches in their lunch, but they also make an easy to go breakfast when you are rushing out the door. Quick and nutritious, got to love that.
Check out this fun list of fall ideas!
I really love your website and the pictures are great! :] I’m really into photography and I was wondering what camera you use to take your site photos. Great job on this blog!! 😀
Thanks for the sweet comment. I love photography as well, and last year I purchase a canon T2i. Someday I would love to upgrade to a different camera body, but for now I am having fun playing with a few different lens. One of my favorite lens is my prime lens.
I can’t wait to try these. Any time I make pancakes or sweet breads/ muffins I replace up to 1/3 the flour with old fashioned oatmeal (which I like to run through the food processer 1st) for added fiber. I also found your home grown celery on pinterest and have 3 growing on the counter as we speak. I can’t wait for them to go in the garden and reach maturity for use in my daily green juice.