Thursday, March 3, 2016

Carrot Cake Pancakes

Wonderfully delicious Carrot Cake Pancakes

Believe it or not, until recently I had an abundance of carrots, pulled from my garden last fall, sitting in my fridge. Usually the carrots I plant don't do so well however, this year was an exception. I pulled most of them out in September.  Then before the weather got really cold, I went back to my garden, and pulled the rest. I wish I took photos...I gave bags of them to my daughter, son and friends and still kept bags for myself. I have been using carrots in everything since the fall.  Stews, soups, breads, salads…etc.  This week I finally ran out, but not before I made these amazing Carrot Cake Pancakes. I found the recipe in Cooking Light a while back, and although I had planned on making them at that time, somehow I misplaced the recipe. I totally forgot about them, until recently while looking in my recipe folder. That’s when I came across this wonderful recipe again, right under my nose!  

And they're healthy

These pancakes are decadent, rich, and taste as if you're eating carrot cake for breakfast...but a whole lot healthier! They get their sweetness from just a ¼ cup of brown sugar. I served mine with maple syrup, because that's my husband’s favorite...but they would be great with a cream cheese drizzle, or the honey butter that is included with the recipe. 
We enjoyed these babies for a Happy Leap Day breakfast! You can bet I won't be waiting four years to try them again! A healthy option for a pancake breakfast, for sure.

Whisk together the batter ingredients....
Add the carrots
Place about a 1/4 cup batter on griddle
Filled with carrots, walnuts, and spices...Oh so good!


Carrot Cake Pancakes from Cooking Light


These cakey flapjacks feature warm spices and bright carrot flavor. Our lightened version calls for low-fat buttermilk and a small dab of honey butter.

 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)


  • 5.6 ounces all-purpose flour (about 1 1/4 cups)
  • 1/4 cup chopped walnuts, toasted
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground nutmeg
  • Dash of ground cloves
  • Dash of ground ginger
  • 1/4 cup brown sugar
  • 3/4 cup low-fat buttermilk
  • 1 tablespoon canola oil
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs, lightly beaten
  • 2 cups finely grated carrots (about 1 pound)
  • Cooking spray
  • 3 tablespoons butter, softened
  • 2 tablespoons honey


1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrots.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. 
3. Combine butter and honey in a small bowl; serve with pancakes.


  1. These sound delicious. I have a carrot cake pancake recipe with cream cheese topping that I used to make (and I would sometime put parsnips in them), but I had to stop because they were too addictive!

    I am fully on board with eating carrot cake for dinner...

  2. Thank you, thank you Kathy! I still have sooo many carrots left from my CSA and, well, I just can't do any more orange soups! Can't wait to try this!

  3. What a nice way to make them eat their vegetables. :-)