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I really love pancakes when they’re smeared with a bit of peanut butter or with cream cheese and homemade jam. And with maple syrup, of course.
Pancakes are perfect for hiding fruits and vegetables. I like to chop up apples or fresh peaches and put them in the batter. I like to put crushed pineapple in sometimes, or even chocolate chips. Nuts are always nice, too.
My friend, Allie, gave me her recipe for pumpkin pie pancakes, and I loved those, too.
I really can’t think of anything I don’t like to put in pancakes.
If you’re trying something in the batter that you’ve never tried before, be careful of how much liquid you add. Some foods (especially fruits) are more juicy than others and will dilute the batter.
Last week, I saw a delicious-looking recipe in my new Cooking Light magazine for Carrot Cake Pancakes. The recipe was sorta complicated, so I changed it all around.
What else is new?
We had these for breakfast over the weekend, and they were delicious. Grace ate three of them, all by herself. That’s saying something.
They’re not all that carrot cake-like, but they are good.
| Carrot Cake Pancakes |
- 2 cups buttermilk pancake mix (plus ingredients to make pancakes) – We prefer Krusteaz brand, and we buy it at Sam’s Club. Use whatever you prefer or make your own.
- 1/4 cup chopped pecans or walnuts, toasted
- 1/4 cup white raisins
- 2 teaspoons ground cinnamon
- 1/8 teaspoon freshly ground nutmeg
- Dash of ground cloves
- Dash of ground ginger
- 1/4 cup brown sugar
- 1 tablespoon canola oil
- 1 1/2 teaspoon vanilla extract
- 2 cups finely grated carrot, about 1 pound
- Cooking spray
- In a large bowl, combine the pancake mix, nuts, raisins, cinnamon, nutmeg, cloves, and ginger, stirring with a whisk.
- Combine brown sugar, oil, and vanilla in a separate bowl. Add sugar mixture to flour mixture, stirring just until moist.
- Fold in 2 cups carrot.
- Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Spoon batter by 1/4-cup-galls mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Be careful not to undercook them or the carrots will be crunchy. That is not so pleasing to the palate.
- Repeat procedure with remaining batter.
- Serve warm with butter and syrup, with cream cheese, or with honey butter.
- Yields about 12 pancakes
Make sure the pancakes are done. These really taste the best when they’re thoroughly cooked and the carrots get a little soft.
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{ 17 comments… read them below or add one }
what a great idea I will have to share this with my daughter so that she can keep this in mind when feeling my lil princess
Yummy and good for you! Awesome tackle:-)
Those look and sound delicious!
Tara, I bet these are awesome! Thanks for linking up!
OH those look divine! We love pancakes here too and I am always looking at ways to make them better! Thanks for sharing
AWESOME!!! way to have a GREAT!!! breakfast. THANKS!!! for the recipe.
Come by and visit so you can enter my giveaway.
These sound delicious!! I have to give these a try!!
I love carrot cake! Stopping by from TTMT to check out everyone’s tasty treats.
oh yum!
Me, too! My wedding cake was carrot.
My son loves pancakes and I think these would be great to make for him now and then.
We have been having all kinds of pancakes lately but I have not been this gutsy yet – that pumpkin pie recipe looks yummy.
These sound delicious!! I have to give these a try!!
oh yum!
Me, too! My wedding cake was carrot.
My son loves pancakes and I think these would be great to make for him now and then.
We have been having all kinds of pancakes lately but I have not been this gutsy yet – that pumpkin pie recipe looks yummy.
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