Carrot Cake Pancakes

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


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes: 8



1 1/2 cups all-purpose flour

1/4 cup granulated sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Pinch each ground cloves and allspice

1/4 tsp salt

2 eggs

1 1/4 cups buttermilk

1/4 cup vegetable oil, divided

1 tsp vanilla extract

1 tsp orange zest

1 cup grated carrots

4 oz whipped plain cream cheese

1/2 cup maple syrup

1/3 cup chopped pecans



  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.
Carrot Pancakes

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

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