Making these pancakes isn’t just about eating; it’s about creating a moment. It’s that cozy feeling of being wrapped in a comforting blanket of flavors, with the slight crunch of walnuts and the creamy goodness of a cream cheese topping. It’s about slowing down, savoring each bite, and sharing laughs and stories at the table. Whether you’re cooking for family, friends, or just treating yourself, these pancakes are a surefire way to start the day with a smile.
So, if you haven’t tried them yet, today might be the perfect day to start a new tradition in your kitchen. Grab your apron, gather your ingredients, and let’s whip up some warm and inviting Carrot Cake Pancakes that just might become your new weekend staple. Trust me, once you’ve tasted these, you’ll look forward to breakfast every single time.
How to Make Carrot Cake Pancakes
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Ingredients:
- 2 ½ cups all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons kosher salt
- 1 ¾ teaspoons McCormick® Ground Cinnamon
- ¼ teaspoon McCormick® allspice
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups buttermilk
- 1 stick unsalted butter, melted
- 2 large eggs
- 1 ½ cups grated carrot
- 5 tablespoons unsalted butter (for cooking)
- ¼ cup chopped walnuts
- 10 tablespoons cream cheese
- 10 teaspoons maple syrup
Directions:
- Combine the flour, brown sugar, kosher salt, cinnamon, allspice, nutmeg, baking powder, and baking soda in a large mixing bowl.
- In another bowl, whisk together the buttermilk, melted butter, and eggs until well blended.
- Pour the liquid ingredients into the dry mix, stirring gently until just combined. Add the grated carrots and fold them through the batter.
- Allow the pancake batter to rest for 15 to 30 minutes at room temperature to help the flavors blend.
- Heat a tablespoon of butter in a skillet over medium-low heat. Pour about ⅓ cup of batter into the skillet. Cook for 2-3 minutes until the surface bubbles, then flip and cook for another 1-2 minutes until golden brown. Repeat for the remaining batter, adding more butter to the skillet as needed. Keep pancakes warm in a low oven or covered with foil.
- Serve your pancakes with a generous spoonful of cream cheese, a drizzle of maple syrup, and a sprinkle of chopped walnuts.
Customizing Carrot Cake Pancakes: Alternative Ingredients
If you’re out of buttermilk, use plain yogurt or sour cream thinned with a bit of milk. Swap walnuts for pecans for a different crunch. Coconut sugar or honey can replace brown sugar for a natural sweetness. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Best Ways to Store Leftover Pancakes
Place leftover pancakes in an airtight container and refrigerate them for up to three days. For longer storage, stack them with parchment paper between each and freeze in a zip-top bag. To reheat, pop them in a toaster or warm them in an oven preheated to 350°F until heated through.
Perfect Pairings for Carrot Cake Pancakes
Serve these pancakes with a side of fresh fruit salad or a dollop of whipped cream for an extra treat. Pair them with a warm cup of chai tea or a frothy latte to complement the spice flavors. If you’re looking for a savory touch, crispy bacon or sausage links make a great contrast.
Pro Tips for the Perfect Carrot Cake Pancakes
Ensure your carrots are finely grated for even distribution in the batter. Don’t overmix the batter; lumps are okay and help keep the pancakes tender. Use a light touch when flipping them and avoid pressing down, which can make them dense. Allow the batter to rest to achieve optimal fluffiness.
Adding a Seasonal Spin to Carrot Cake Pancakes
In spring, try adding a hint of lemon zest to brighten the flavor. During fall, replace some carrots with grated apple or pear for a twist. Around the holidays, add a dash of ginger or cloves for a festive touch. For summer, serve with fresh berries on top for a burst of freshness.
FAQs:
Can I make the batter ahead of time?
You can prepare the batter a day in advance, keeping it covered in the refrigerator. Just give it a gentle stir before using, as the ingredients may separate slightly overnight. Allow the batter to come to room temperature before cooking for best results.
How do I prevent the pancakes from sticking to the pan?
Ensure the skillet is well-greased with butter and preheated before adding the batter. Non-stick pans work best, but if using a regular pan, consider adding a bit more butter to prevent sticking. Avoid using high heat, which can cause sticking and burning.
What can I do if the pancakes are too dry?
If the pancakes turn out dry, try reducing the cooking time slightly or adding a splash more buttermilk to the batter for added moisture. Ensuring the batter is not overmixed can also help maintain a tender texture.
Can I omit the nuts from the recipe?
Absolutely! If you prefer a nut-free version, simply leave out the walnuts. You can add dried fruits like raisins or cranberries as an alternative for texture and flavor. Adjust the sweetness if desired to balance the flavors.
Is there a vegan version of these pancakes?
Yes, you can make a vegan version by using plant-based milk mixed with a tablespoon of lemon juice as a buttermilk substitute. Replace butter with coconut oil and eggs with flaxseed meal mixed with water. Opt for a vegan cream cheese for the topping.
Can I use whole wheat flour instead?
Whole wheat flour can be used, but it may result in denser pancakes. Consider using half whole wheat and half all-purpose flour to maintain a lighter texture. You might also need to add a bit more liquid to balance the consistency.
Carrot Cake Pancakes
Equipment
- Skillet
- Mixing bowls
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons kosher salt
- 1 ¾ teaspoons Ground Cinnamon McCormick
- ¼ teaspoon allspice McCormick
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups buttermilk
- 1 stick unsalted butter melted
- 2 large eggs
- 1 ½ cups grated carrot
- 5 tablespoons unsalted butter for cooking
- ¼ cup chopped walnuts
- 10 tablespoons cream cheese
- 10 teaspoons maple syrup
Instructions
For Pancake Batter:
- In a large mixing bowl, blend flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda together.
- In another bowl, whisk the buttermilk, melted butter, and eggs until smooth and well combined.
- Add the wet ingredients to the dry ingredients, folding gently. Incorporate the grated carrots until just mixed.
- Allow the batter to rest at room temperature for about 15 to 30 minutes.
For Cooking:
- Heat a tablespoon of butter in a skillet over medium-low heat. When sizzling, pour in ⅓ cup of batter.
- Cook for 2-3 minutes until bubbles appear on the surface, then flip to cook an additional 1-2 minutes until golden brown.
- Repeat this process with the remaining batter, adding more butter as necessary to the skillet.
- Keep cooked pancakes warm in a low oven or covered with foil until ready to serve.
For Serving:
- Serve the pancakes topped with a dollop of cream cheese, a drizzle of maple syrup, and a sprinkle of walnuts.
