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carrot-cake-pancake-recipe

Carrot Cake Pancake Recipe

Delicious carrot cake pancakes perfect for breakfast or brunch.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ¼ teaspoon Ground ginger
  • 1 cup Buttermilk
  • 1 large Egg
  • ¼ cup Brown sugar
  • 1 teaspoon Vanilla extract
  • 1 cup Grated carrots
  • ¼ cup Chopped walnuts optional

Instructions 

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  2. In another bowl, mix the buttermilk, egg, brown sugar, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots and walnuts.
  4. Heat a skillet over medium heat and lightly grease it. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
  5. Serve warm with your favorite toppings.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 400mg | Potassium: 200mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3000IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 2mg

Keywords

Carrot Cake, Pancakes
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