Vegetables for breakfast? You bet! These carrot cake pancakes are fluffy, slightly sweet, and full of aromatic spices. Top your stack with a pat of cream cheese, a drizzle of maple syrup, and some crunchy walnuts for a decadent start to your day!
Cook Time
30 minutes
Total Time
55 minutes
Yield
10 servings
Ingredients
2 ½ cups all-purpose flour (310 g)
¼ cup brown sugar (50 g)
2 teaspoons kosher salt
1 ¾ teaspoons McCormick® Ground Cinnamon
¼ teaspoon McCormick® allspice
½ teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk (480 mL)
1 stick unsalted butter, melted
2 large eggs
1 ½ cups carrot (165 g)
5 tablespoons unsalted butter
¼ cup walnuts (25 g), chopped
10 tablespoons cream cheese
10 teaspoons maple syrup
Nutrition Info
Calories 242
Fat 9g
Carbs 32g
Fiber 11g
Sugar 9g
Protein 6g
How to Make It
1. Step
In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.
2. Step
In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.
3. Step
Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.
4. Step
Let the batter rest for 15-30 minutes at room temperature.
5. Step
Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.
6. Step
Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.