Carrot Cake Pancakes

17 Mar


Saturday morning, and the sun has been streaming into our bedroom. I absolutely love the fact that spring in Houston is sort of what summer is in, say, the Northeast. Today’s high will be around 80, and already it’s got to be 73ish. Slept in until 8ish, then started rooting around the kitchen for breakfast. We still have some carrots in the fridge, so I decided to make essentially a pancake version of the carrot cake cookies I made the other day.

I ate mine with butter and honey drizzled on top, which was very close to heaven.


  • 1 1/4 c whole wheat flour
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp ground ginger
  • dash salt
  • 1/4 c brown sugar
  • 1/2 c fat-free plain yogurt
  • 1/2 to 3/4 c milk (I used 2% but skim should work fine too)
  • 1 tbsp canola
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 1 c finely grated carrot (I used the microplane to get it tiny, since I prefer carrot when you can’t really tell it’s carrot!)
  • zest of one orange
  • 1/4 c chopped walnuts
  • 1/3 c raisins


  • Whisk dry ingredients together in medium bowl (flour, baking powder, spices, salt).
  • Whisk together wet ingredients in separate large bowl (brown sugar, yogurt, milk, canola, vanilla, eggs). Slowly mix the dry into the wet ingredients. Once combined, fold in the carrot, zest, walnuts, and raisins. Add a splash more milk if the mixture is too thick (should be slightly thicker than regular pancake batter).
  • Cook on pancake skillet like regular pancakes, but keep them relatively thin on the skillet (if too “tall” you’ll have trouble flipping them, like I did)…
  • Serve immediately with little pads of butter and drizzle of honey on top!

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