Hey there! So, let me tell you about this cozy little breakfast idea I’ve been hooked on lately: Carrot Cake Pancakes! Honestly, who knew that merging two of my favorite things could bring so much joy? I stumbled upon this recipe while trying to jazz up our usual pancake routine—it was a Saturday morning, and my fridge was looking rather healthy with all those carrots staring back at me. And, I just thought, ‘Why not?’ So here we are!
Why You’ll Love This
I make these pancakes any time I want to feel like I’m treating myself to something special without actually putting in that much effort (which is the perfect kind of treat, right?). My family goes bonkers for them because they’re moist and fluffy, and that spicy-sweet flavor combo is just… chef’s kiss. Plus, if you’re like me and get a little bit frustrated by overly complicated recipes, this is a nice break. (I’ve almost nailed the flipping part, but hey, practice makes perfect!)
Ingredients
- 1 cup of flour (sometimes I use whole wheat if I’m feeling virtuous)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (if you’re cinnamon-crazy, go nuts!)
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 tablespoons brown sugar
- 1 cup grated carrots (about 2 medium carrots)
- 3/4 cup milk (I’ve used almond milk, and it works fine)
- 1 egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Directions
- Start by mixing all your dry ingredients in a bowl. That’s the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and brown sugar. Give it a good whisk.
- In a separate jug or small bowl, whisk together the milk, egg, melted butter, and vanilla. Then, pour this mixture into the dry ingredients. Stir until just combined. (Don’t worry if there are a few lumps; life’s too short to chase them all down.)
- Fold in the grated carrots. Now, this is where I usually sneak a taste of the batter—don’t judge me!
- Heat a non-stick skillet over medium heat; if you’re feeling fancy, use a little butter to grease the pan. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form at the surface and the edges look dry, then flip and cook for another couple of minutes.
- Keep your pancakes warm in a low oven while you cook the rest.
Notes
Actually, I find it works better if you let the batter sit for a few minutes before cooking. The flavors meld together, and the pancakes seem fluffier. Also, if the batter seems too thick, a splash more milk won’t hurt.
Variations
I once tried adding crushed pineapple (drained, of course) to the batter for a tropical twist—totally worked. But when I tried topping them with chocolate chips, it was a bit too sweet for breakfast, at least for my taste!
Equipment
A good non-stick skillet is a lifesaver here, but if all you’ve got is a plain old frying pan, just make sure to grease it well. And a spatula—that’s essential, though I’ve used a butter knife in a pinch!
Storage Information
You can keep these in the fridge for up to two days. But honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love these with a dollop of Greek yogurt and a drizzle of honey. Sometimes I sprinkle some chopped nuts on top if I’m feeling fancy.
Pro Tips
I once tried rushing the batter and regretted it because the pancakes turned out dense. Letting it rest a bit really makes a difference!
FAQ
Can I make these gluten-free? Sure! Just swap the flour with a good gluten-free blend.
Do they freeze well? Yep, they do! Just layer them with parchment paper and pop them in a baggie.
What if I don’t like nutmeg? No problem—skip it or add a little more cinnamon instead.