Ingredients for Carrot Cake Pancakes
- Buttermilk Pancake Mix
- Brown Sugar
- 1 cup milk (dairy or non-dairy)
- Carrot
- Raisins
- 1 teaspoon ground cinnamon
- Ground Nutmeg
- Ground Cloves
- 4 ounces cream cheese, softened (optional, for topping)
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How to Make Carrot Cake Pancakes
- Preheat your griddle or non-stick pan to medium heat. Lightly grease with butter or oil.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine the grated carrots, eggs, milk, oil, and sugar. Mix well.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip only once when bubbles start to appear on the surface.
- Serve immediately. Top with softened cream cheese frosting, chopped walnuts, or a drizzle of maple syrup, if desired.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
101g
Fat
14g
Carbs
29g