American•comfort
Carrot Cake Pancakes
These carrot cake pancakes are spiced with nutmeg, cinnamon, ginger, and cloves and are the perfect fall or winter breakfast.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
12
- 1+1/4 cup all-purpose flour
- 1/4 cup chopped walnuts, toasted
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/8 tsp freshly ground nutmeg
- Dash of ground cloves
- Dash of ground ginger
- 1/4 cup brown sugar
- 3/4 cup low-fat buttermilk
- 1 tbsp canola oil
- 1+1/2 tsp vanilla extract
- 2 large eggs, lightly beaten
- 1+1/2 cup finely grated carrot
Instructions
- 1
Combine the flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves, and ginger in a large bowl.
- 2
In a separate bowl, combine the brown sugar, buttermilk, vanilla, and eggs. Add the sugar mixture to the flour mixture, stirring just until moist. Fold in the grated carrots.
- 3
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon batter onto pan, spreading with a spatula. Cook for 2 minutes or until the tops are covered with bubbles and the edges look cooked.
- 4
Carefully turn pancakes over; cook 1 minute more or until bottoms are lightly browned. Repeat procedure twice with remaining batter.