Carrot Cake Pancakes

carrot cake pancakes

To celebrate the official launch of Coffee Filters to Cheese Graters next Monday {squee!}, I’m running content from the book this week.

Coffee Filters to Cheese Graters 3d transparent

You can buy Coffee Filters to Cheese Graters: Creative Ways to Use Just About Everything next Monday, July 14.

I’ll be chatting in a Twitter party on Monday, July 14 at 8pm eastern.

I’ll be chatting in a Facebook party on Tuesday, July 15 at 8pm eastern.

I’ll be offering wisdom and tips from the book at a free tele-class on Wednesday, July 16 at 8pm. Sign up for Living Smarter: Save Time & Money by Using What You Already Have here.

And of course, I’ll be giving away free books at all of those events!

I am so excited for all this, Dear Reader. So excited. 

This awesome recipe comes from the section on using cheese graters. You need either a cheese grater or a food processor to get the carrots cut up in small enough pieces to make the pancakes.

A quick word of warning about these pancakes. You can’t cook them quickly. You have to cook them slowly over medium-low heat in order for the carrots to cook inside the pancakes. If you cook the outsides of the pancakes too quickly, you’ll have fluffy pancakes with crunchy carrots inside. It’s not really pleasant.

If you cook them slowly, though, the carrots soften and the pancakes are delicious.

Carrot Cake Pancakes
Serves: 12 pancakes
  • 2 cups buttermilk pancake mix (plus ingredients to make pancakes) - We preferred Krusteaz brand, when we ate gluten. Now we use Pamela's Ultimate Pancake and Baking Mix. Use whatever you prefer or make your own.
  • ¼ cup chopped pecans or walnuts, toasted
  • ¼ cup white raisins
  • 2 teaspoons ground cinnamon
  • ⅛ teaspoon freshly ground nutmeg
  • Dash of ground cloves
  • Dash of ground ginger
  • ¼ cup brown sugar
  • 1 tablespoon canola oil
  • 1½ teaspoon vanilla extract
  • 2 cups finely grated carrot, about 1 pound
  • Cooking spray
  1. In a large bowl, combine the pancake mix, nuts, raisins, cinnamon, nutmeg, cloves, and ginger, stirring with a whisk.
  2. Combine brown sugar, oil, and vanilla in a separate bowl. Add sugar mixture to flour mixture, stirring just until moist.
  3. Fold in 2 cups carrot.
  4. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Spoon batter by ¼-cup 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.
  5. Repeat procedure with remaining batter.
  6. Serve warm with butter and syrup, with cream cheese syrup, or with honey butter.

What do you like to put in your pancakes?


© 2014, Tara Ziegmont. All rights reserved.


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