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Carrot Cake Pancakes for Easter Brunch

Carrot Cake Pancakes for Easter

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One of my kids' self-appointed jobs at the farmers' market every week is selecting our carrots. Prior to living in California I had only known one color of carrot: orange. But after I moved here and started buying my food at farmers' markets I was introduced to a wide variety of fruits and vegetables beyond my wildest imagination, among them yellow and red carrots -- who knew? They're incredibly sweet and vibrant, and my family loves them.

In addition to Kenya and Chloe's desire to help pick the produce we eat, they also have an opinion about which vendors' produce they like best and from whom they prefer buying. Chloe is besotted with an organic farmer who she thinks sells the best carrots ever -- and they happen to be bright orange.

One day while trying to think of something to make with them, we decided to grate a few and add them to pancake batter. I love the idea of serving these orange-ish pancakes for Easter and topping them as we did with honey cream cheese instead of maple syrup. It turns this dish into a breakfast version of carrot cake that will make all your bunnies feel like hoppin'!

Carrot Cake Pancakes  (makes 16 pancakes)

  • Prep Time: 12 mins,
  • Cook Time: 3 mins,
  • Rating:
    Rate this recipe
One of my kids' self-appointed jobs at the farmers' market every week is selecting our carrots. Prior to living in California I had only known one color of carrot: orange. But after I moved here and started buying my food at farmers' markets I was...

Ingredients

  • 1 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 tablespoon brown sugar
  • 1 cup peeled and finely grated carrots (about 2 large carrots)
  • 1 large egg, whisked
  • 1 cup milk
  • 1 tablespoon oil
  • 2 tablespoons whipped cream cheese or regular cream cheese, softened
  • 2 tablespoons honey

Preparation

  1. 1. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt and sugar. Add the grated carrots to the flour mixture and toss to coat.
  2. 2. In a separate bowl, whisk together the egg, milk and oil.
  3. 3. Stir the dry ingredients into the wet ingredients until just combined.
  4. 4. Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
  5. 5. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
  6. 6. Flip the pancakes and cook for one minute longer.
  7. 7. In a small bowl, stir together the cream cheese and honey until thoroughly combined and serve on top of the pancakes.
Carrot Cake Pancakes

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Comments






  1. Chase

    April 20, 2014 at 3:10 pm

    My batter came out quite runny and I was concerned, but we just cooked hem at a little higher heat to keep them from spreading too much & they turned out fantastic! Thanks for the simple recipe!

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  3. Jessica

    August 18, 2013 at 12:42 pm

    Would there be any substitute for the cup of milk? Almond milk maybe? We learned recently that my daughter can’t have dairy and I’m looking for good recipes w/out it :(

    • catherine

      August 19, 2013 at 11:09 am

      Yes, you can use any milk! Soy, almond, rice…

  4. zoeleeang

    July 13, 2013 at 7:52 am

    If I don’t have white whole wheat flour, can I use half all-purpose and half whole wheat and combine together?

    • Islamo

      February 3, 2014 at 11:33 pm

      Lovely pictures!I have not done a post where I lnkied to you. Sorry that I forgott but the “excitment” about the horse race made me forgett so thanks for reminding me.Kram Anette :-)

    • catherine

      July 15, 2013 at 12:57 pm

      Yes you can! The texture and flavor will be a bit different, but that will still work!

  5. Carrot pancakes

    June 24, 2013 at 12:46 pm

    Pancakes

  6. Carrot pancakes

    June 24, 2013 at 12:43 pm

    Carrot pancakes

  7. Joy

    June 19, 2013 at 3:53 pm

    Do you the nutritional values?

  8. sheva

    April 29, 2013 at 8:49 pm

    my son is very fussy if he sees bits or “healthy” evidence! would this work if i cooked and mashed the carrots first?

  9. kpk572

    April 23, 2013 at 8:28 am

    Just wondering about the consistency of the batter…I made these a few days ago, and the batter was very watery, resulting in very thin (though delicious!) pancakes. Did I do something wrong, or is that they way they are supposed to be?

  10. aida mollenkamp

    April 9, 2013 at 6:52 pm

    yum, yum!

    • Parisa

      February 5, 2014 at 2:33 am

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  11. Vanessa

    April 2, 2013 at 11:54 am

    *big* hit

  12. Vanessa

    April 2, 2013 at 11:53 am

    I made these for Easter morning and they were a bit hit! I personally loved how the pancakes turned out, but found the cream cheese honey topping a bit too much – even just a dab was too cloying for me. The pancakes are sweet already. Will definitely make again. Thanks!

  13. PinchOfLime

    March 29, 2013 at 7:50 pm

    These look so good! I wonder if they would cook up well with some added pineapple or if it would make them too watery?

  14. Colleen

    March 28, 2013 at 8:33 am

    Yummy! Instead of wheat flower, I used a combo of oat/barley flour. Love the color of the pancakes.

  15. Amber

    March 27, 2013 at 9:56 pm

    Could you us this batter to make mini muffins? We love your sweet potato mini muffins. I’d like to bring these to an Easter party and muffins might be easier to serve

    • catherine

      March 28, 2013 at 10:07 am

      That should work! I make breakfast cupcakes all the time, which is peanut butter pancake batter in mini muffin form!

      • Amber

        March 29, 2013 at 1:46 am

        Yum! I’ll have to try that one also

  16. Diedre

    March 27, 2013 at 8:25 pm

    Well, made these tonight for my 2 toddler boys (age 2 and 3) for dinner. I even had my 3 yr old who will not eat any veggies help crate the carrots. I cut the pancakes into bunny shapes and used raisins for the eyes and nose, and added some greek yogurt with honey for the white ears. My 2 boys did not eat ANY of it!. Normally they will eat pancakes but my 3 yr old knew they had carrots in them. It was very frustrating to say the least. But I will have to keep trying. The pancakes were very good. I ate some.

  17. Nicole Rogers

    March 27, 2013 at 3:23 pm

    I went to your website this morning because I was in charge if pancakes for a brunch today oh boy were these a hit! Thanks for the awesome recipe!

  18. Catherine

    March 27, 2013 at 12:38 pm

    I have several types of flour in my pantry except white ww. Would ww pastry flour work well for this recipe?

    • catherine

      March 27, 2013 at 1:17 pm

      Yes, that would work! Maybe swap out 1/4 cup for all purpose to lighten it up a little!

  19. Lisa | With Style and Grace

    March 27, 2013 at 11:38 am

    these are perfect for easter brunch!

  20. Carrie

    March 27, 2013 at 11:14 am

    Can it be used for waffles? Or would you have to make changes?

    • catherine

      March 27, 2013 at 11:22 am

      I think it would be okay in a waffle iron! I haven’t tried it, but let me know if you do and how it works out!

      • CarrieH

        March 27, 2013 at 7:24 pm

        Will do! Thanks Catherine! I love all your recipes :)

  21. Kat

    March 27, 2013 at 10:57 am

    Catherine,

    Is the cup of grated carrots firmly packed?

    • catherine

      March 27, 2013 at 11:22 am

      Not packed!

  22. Karen

    March 27, 2013 at 10:20 am

    Can you freeze this?

    • catherine

      March 27, 2013 at 10:48 am

      Yes! Place on a sheet tray in the freezer until pancakes are frosen through, about 30 minutes. Then move to a zip top bag or other freezer safe container and freeze for up to 4 months!

  23. krista

    March 27, 2013 at 9:59 am

    any suggestions for a diary free option that might replace the cream cheese?

    • catherine

      March 27, 2013 at 10:48 am

      Hmmm I haven’t tried out any dairy-free cream cheeses. You could use maple syrup on these like you would regular pancakes!

  24. Catherine

    March 27, 2013 at 9:40 am

    Darn. I was about to make this but don’t know the amount of carrots. :-(

  25. lynda

    March 27, 2013 at 12:18 am

    How much grated carrots do we use? Didn’t see it listed. Thanks.

    • Candice

      March 27, 2013 at 9:29 am

      Yes, ditto this… can you add the amount of carrots? Thanks!

      • Sheri

        March 28, 2013 at 3:22 pm

        1 cup peeled and finely grated carrots (about 2 large carrots)