Spiced Carrot Pancakes with Maple Syrup

These delicious Carrot Pancakes have warm spices like cinnamon and nutmeg, and plenty of shredded carrots, for a unique breakfast or brunch treat.


Carrots in a pancake?  I know, who would think to put carrots in a pancake?  Mallory would.  Mallory is one of the foodies I chat with frequently, and she runs a blog called Total Noms with some pretty nomtastic recipes.


While perusing several blogs to see who I would feature for my post today, I saw the carrot pancakes and knew I would be making them, because they just seemed so interesting!

Now, believe it or not, pancakes are made via the muffin method, so the directions here will seem awfully similar to the Chocolate Chunk Muffins I posted the other day.

And the same goes here…leave those important little lumps in the batter.

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5 from 3 votes

Spiced Carrot Pancakes with Maple Syrup

These delicious Carrot Pancakes have warm spices like cinnamon and nutmeg, and plenty of shredded carrots, for a unique breakfast or brunch treat.
Course Brunch
Cuisine American
Keyword carrot pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 221kcal

Ingredients

  • 10 oz flour, by weight (2 cups, measured)
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • pinch of nutmeg
  • 1 extra large egg
  • 1 1/2 cups milk
  • 4 tbsp unsalted butter melted
  • 2 tbsp brown sugar packed
  • 1/2 cup shredded carrots you don't need more than 1 carrot
  • butter or oil for the pan
  • maple syrup

Instructions

  • In a large bowl, whisk together the flour, baking powder, sea salt, cinnamon, cloves, and nutmeg to combine.
  • In another bowl, beat the egg with a whisk and stream in the milk while whisking. Whisk in the butter and the sugar.
  • Slowly pour the wet ingredients into the dry, while stirring. Add in the shredded carrots. Now, just like with the Chocolate Chunk Muffins post, you need to leave lumps in the batter. Do not stir until smooth. If you don’t overmix and you leave those lumps in there, you will be rewarded with a fluffy, light, tender and soft pancake.
  • Heat up a nonstick skillet or a griddle over medium heat and add a teaspoon of butter or oil. Pour the the desired amount of batter into the pan (I like smaller pancakes because they are easier to flip). Let the pancake cook until bubbles start to become visible on the surface (this usually takes 2-3 minutes). These little bubbles tell you that it is time to flip the pancake. Cook for another minute or so, and remove the pancake from the pan. Repeat with the remaining batter.

Nutrition

Calories: 221kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 243mg | Fiber: 1g | Sugar: 6g