TODAY Food Club

Dream of warm weather and Easter bunnies with these light and fluffy Carrot Cake Pancakes drizzled in a maple-walnut syrup. It’s the perfect way to welcome the spring season!

Carrot Cake Pancakes

• Servings: 3 medium pancakes
• Yield: 3-4 servings
• Prep Time: 10 min
• Cooking Time: 15 min

Ingredients

• 1 C flour
• 2 Tbsp light brown sugar
• 2 tsp baking powder
• ½ tsp cinnamon
• a generous pinch of nutmeg
• a generous pinch of ginger
• ¼ tsp salt
• ½ C buttermilk
• ½ C milk
• 1 egg beaten
• ½ tsp vanilla
• 1 Tbsp melted butter
• ½ C finely grated carrots (3-4 medium carrots)
• ½ C maple syrup
• ¼ C finely chopped walnuts (optional)

Preparation

1. Grate 3-4 medium carrots to equal ½ C. Before measuring the shredded carrots in a cup, gently press them between your hands to release some, but not all the juices. Set aside.
2. Evenly mix together all the dry ingredients in a medium mixing bowl; the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
3. Add the buttermilk, milk, 1 beaten egg, and vanilla to the bowl and mix to combine, taking care not to over mix.
4. Fold in the melted butter and the grated carrots.
5. Heat a large skillet over medium heat with a little vegetable oil and a little butter. My favorite pan to use for pancakes is cast iron, which tends to require less oil.
6. For small pancakes pour ⅛ C batter onto the pan for each pancake, for medium pancakes measure ¼ C. Allow each pancake to become bubbly on top and golden brown on the bottom before flipping. You should only have to flip once. Once cooked, make a stack of pancakes on each person's plate.
7. In a small sauce pan, heat ½ C of maple syrup over low heat. Once warm, remove from the heat and mix in ¼ C of finely-chopped walnuts. The walnuts are optional.
8. To serve, pour Maple Walnut Syrup over the pancakes and enjoy immediately.

Recipe Tags

• 30 Minute Meals
• Easter
• Easy
• Kid-friendly
• Spring
• Vegetarian
• American
• Breakfast
• Brunch