Sunday Brunch Recipes – Heirloom Carrot Cake Pancakes

Carrots?  In pancakes?  Are you kidding me?

If you’re like me and have carrots coming out of your ears, you’ll totally want to give this carrot cake pancakes recipe a try.  These hearty {and wholesome} pancakes are made with whole wheat flour, buttermilk and you guessed it, plenty of carrots.

This recipe makes about {12} 3″ pancakes, so if you have a large family or are feeding a bunch of teenagers, you may want to double the batch.

Ingredients {adapted from this recipe}

3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoons salt
⅛ teaspoons ground nutmeg
⅛ teaspoons ground cloves
⅛ teaspoons ground ginger
¼ cup brown sugar
1 1/4 cups buttermilk {How to Make Buttermilk}
1 tablespoon canola oil
1 teaspoon vanilla extract
2 eggs
2 cups finely grated carrots


In a large bowl combine all the dry ingredients together.  Add in all the remaining ingredients except the carrots and stir well.  Gently fold in the carrots.

Butter up your skillet, add batter in 1/3 cup proportions and cook over medium heat until lightly browned, flipping pancakes after each side has browned slightly. Serve with maple syrup.  Yummm!!!

Need a griddle?  This Presto Cool Touch Electric Griddle is the one I use, and Amazon currently has it on sale for $21.96 shipped.

Need syrup?  Amazon has real Maple Syrup too!

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  1. Katie says

    our closest friend’s son made carrot cake pancakes a few months back and they were to DIE FOR! He is a culinary student and likes to play, so we had the fortune of being on the receiving end. He made a cream cheese icing too. OMG! I know he is a fan of King Arthur flour, so used their basic recipe and tweaked it with carrot puree or juice. All 3 of my kids (6, 4, 2 yrs old) ate them :)

    We just harvested our summer crop and they were small, but I am looking forward to making these with the leftovers from roasting.

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