Carrot Cake Pancakes

featured in Recipes

kenyonteam

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

Mar 4 - 15m cook

Prep time:

15m

Cook time

15m

Total time

30m

Makes

8ppl

Ingredients
Instructions

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

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

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.

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.

Cook for 2 minutes or until bubbles form on surface. Flip over and cook for 1 minute or until golden brown.

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.