Carrot Cake Pancakes
These pancakes are soft and fluffy and perfectly moist, they are also perfectly spiced. The first time I made them I started with about half the spices and they weren’t near as good. It’s crazy what a bit of cinnamon can do. You may find the method for these pancakes a little out of the norm, as in sauteing a veggie isn’t something you normally do for pancakes. But if you saute the carrots first it guarantees that you’ll end with soft fully cooked carrots in your pancakes. And I just used the butter – I was going to add to the pancakes so it’s not like they needed extra butter because of the sauteing. But who am I kidding, we aren’t going for a healthy breakfast here – we are going for a celebratory holiday breakfast here!
Note that the batter will be pretty thick, once you mix in the dry ingredients it will thicken right up. With that said don’t just drop your batter onto the griddle or pan an expect it to thin out, you’ll have to spread the batter using on offset spatula or just the bottom of the measuring cup you used to drop the batter.
Other than that everything else is pretty straight forward. Now add them to your Easter brunch menu and just be sure to spoon or drizzle over plenty of that cream cheese glaze!
More Carrot Cake Recipes You’ll Love
Best Ever Carrot Cake Carrot Sheet Cake Carrot Cake Cupcakes with Cream Cheese Frosting
