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Carrot Cake Pancakes

I love bringing my CSA Share box to the breakfast table.  Unexpected combinations often turn into some of the best and most memorable meals.  I came across this recipe a few years ago, and with the fresh carrots grown on the farm it is the perfect festive breakfast.  It’s a favorite on Christmas morning with fresh coffee and mimosas.

Carrot Cake Pancakes

This is one of those recipes that has just the right amount of sweetness from a bit of brown sugar and the carrots.  It’s topped with honey butter, instead of maple syrup.  If you can find local eggs, honey, and/or butter in your area try them here, you won’t be disappointed!

Carrot Cake Pancakes

It will take a few extra minutes, but finely grate/shred the carrots.  Larger pieces won’t cook thoroughly in pancake form.

Carrot Cake Pancakes

Chop and toast the nuts in a dry skillet on the stove. As with most things, I find cast iron works best. Once the carrots are grated, this comes together as any typical pancake recipe.  Whisk the dry ingredients, combine the wet ingredients, mix until “just mixed”, and fold in the carrots and toasted pecans. Pancakes are such a simple thing, but I’ve at times struggled with the batter or cooking.  A few tips for fool proof pancakes I’ve learned along the way.  Don’t over mix the batter!  Use butter, not oil for cooking.  There is not a lot of fat in the batter, so don’t be shy with the cooking butter for best results.  (You can also use leftover bacon fat if you want to go for it).  Medium low works best for cooking, let the first side cook until the pancake is mostly done.  Flip when you see little bubbles over the entire surface.  Patience and low heat are key.  And good butter!

Carrot Cake Pancakes

Carrot Cake Pancakes

1 1/4 cup all-purpose flour or gluten free all purpose flour (preferably Pamela’s Baking and Pancake Mix)
1/4 cup chopped walnuts or pecans, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup buttermilk or 3/4 cup whole milk + 1 T vinegar (let sit until curdled)
1 tablespoon canola or olive oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (2 very large carrots)

Honey Butter

3 tablespoons butter, softened
2 tablespoons honey

Combine dry ingredients.  Flour, spices, baking powder. In a large bowl.

Combine wet ingredients. Oil, sugar, vanilla, eggs, milk or buttermilk.

Mix wet and dry ingredients.

Fold in grated carrots and toasted nuts.

Cook pancakes.  Over medium low heat, melt butter, ladle pancakes by the quarter cupful over griddle or pan.  If batter is very thick gently spread out.  Flip when bubbles cover entire surface.  Keep warm in a warm (not hot!) oven while continuing to cook pancakes.  Serve with honey butter and a sprinkle of powdered sugar.

Make honey butter.  Mix together softened butter and honey.


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