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These Delicious and Fluffy Carrot Cake Pancakes taste like carrot cake but are easy to whip up for breakfast! Get your veggies first thing in the morning with these perfectly spiced pancakes. This makes a great addition to Easter morning breakfast or brunch!
Carrots for breakfast? When it is in the form of these fluffy carrot cake pancakes, I’ll say yes. I have to admit I came up with this idea as another way to get my picky eater to get some veggies in his diet. I already have started baking vegetables into muffins like in these Carrot Muffins and Zuchinni Banana Muffins. My son loves pancakes so why not try carrots in pancakes? Not only did he love these, but he actually requested them again a few weeks later.
Tips for making the best Carrot Cake Pancakes
- Peel and grate about 3 medium sized carrots – you want about 1 cup. I use a box grater for this, but a food processor with the grating attachment would also work.
- Use buttermilk. The acid in the buttermilk reacts with the baking powder to make super fluffy pancakes.
- Measure your flour correctly. Use the spoon and level method. Rather than scooping the flour into the measuring cup, spoon flour into the cup, then level off with the back of a knife. This will give you a more accurate amount of flour and help you avoid using too much, which would lead to a dense pancake.
- Don’t overmix the batter. Overmixing the batter leads to tough and dry pancakes. Stir the wet and dry ingredients together until just moistened and no streaks of flour are visible. Lumps are ok.
- Make sure your pan is hot but not too hot. I usually have my burner set to medium low. When you add butter to the pan for cooking, it should sizzle and melt right away but not brown or burn right away. If it starts to burn, your pan is too hot. If the butter doesn’t melt, the pan isn’t hot enough. Keep an eye on it and adjust the heat as needed.
How to make a bunny pancake
Since these carrot cake pancakes seem so prefect for Easter, I thought a bunny pancake would be a cute way to serve them. Here is how to make a bunny pancake.
- Use a heaping 1/4 cup of batter to make slightly larger pancake for the body.
- Use a scant 1/4 cup to make a slightly smaller pancake for the head.
- Use a tablespoon to make mini pancakes for the feet, and a tablespoon to make the ears (spread the batter in a long, pointy triangle shape to form the ears).
- Use banana slices to make the tail and feet pads, and blueberries to make the toes. You could also use sliced marshmallows for the feet and tail, and chocolate chips or raisins for the toes.
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Carrot Cake Pancakes
- 1 and 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted plus more butter for the pan
- 2 tsp vanilla extract
- 3 medium carrots peeled and grated (1 cup)
- 1 and 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ tsp baking soda
- ½ teaspoon salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- Heat a large frying pan over medium low heat.
- In one bowl, mix together the buttermilk, eggs, melted butter, vanilla extract. Stir in grated carrots.
- In a second bowl, mix together the flour, brown sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon until combined.
- Pour the dry ingredients into the wet ingredients and stir until just mixed and no dry spots remain. Do not over mix.
- Add a few teaspoons of butter to the hot pan. Butter should sizzle and melt but not brown. If butter browns or burns right away, pan is too hot. If butter doesn't melt right away, pan is not hot enough.
- When butter is melted, pour the batter into the pan in 1/4 cup scoopfuls. Cook until bubbles have formed on top and edges are set, 2-3 minutes. Flip and cook until second side is golden brown, about 2 minutes.
- Repeat until all batter is cooked. Serve right away with butter and syrup.
Nutrition information is automatically calculated, so should only be used as an approximation.
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