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kenyonteam

Carrot Cake Pancakes

Perfect for breakfast or brunch, these light and fluffy buttermilk pancakes have all the flavors of a moist carrot cake.

Mar 4 - 15m cook

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Prep time:

15m

Cook time

15m

Total time

30m

Makes

8ppl

all-purpose flour
1 1/2 cups
granulated sugar
1/4 cup
baking powder
2 tsp
baking soda
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/4 tsp
each ground cloves and allspice
pinch
salt
1/4 tsp
eggs
2
buttermilk
1 1/4 cups
vegetable oil, divided
1/4 cup
vanilla extract
1 tsp
orange zest
1 tsp
grated carrots
1 cup
whipped plain cream cheese
4 oz
maple syrup
1/2 cup
chopped pecans
1/3 cup
1
In large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice and salt; set aside. In separate bowl, whisk together eggs, buttermilk, 2 tbsp oil, vanilla and orange zest; stir into flour mixture until just combined (batter will be lumpy). Fold in carrots. Let stand for 5 minutes.
2
Preheat your Kenyon Grill with the griddle for 10 minutes on medium. Brush griddle with some of the remaining oil. In batches, pour about 1/3 cup batter per pancake on griddle, leaving space between each pancake, and brushing griddle with remaining oil as needed.
3
Cook for 2 minutes or until bubbles form on surface. Flip over and cook for 1 minute or until golden brown.
4
Serve pancakes with dollop of cream cheese. Drizzle with maple syrup and sprinkle with pecans.

TIP

Substitute walnuts, raisins, chopped dried pineapple or toasted coconut for pecans if desired.

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