Carrot Cake Pancakes
Pancakes are my happy place. I find them to be extremely comforting food and the cure for just about any ailment.
My favorite pancakes are just plain old chocolate chip pancakes, but I’ve also dabbled in Reese’s Banana Pancakes, Red Velvet Pancakes, and Instant Pancake Mix here on the blog. I’ve enjoyed them all, but the recipe that has received the most attention from readers (by a long shot) has been for Red Velvet Pancakes.
It’s a simple cake mix recipe, and I so I thought why not give it a Spring-time makeover and whip up a batch of carrot cake pancakes?!
I’ve mentioned many a time that I’m not a huge carrot cake fan. But it turns out that I do enjoy the Betty Crocker carrot cake mix in lots of different recipes (like these Carrot Cake Crinkle Cookies or this Caramel Carrot Cake Cheesecake Trifle). I think it’s because that particular mix doesn’t have very big chunks of carrots, and it doesn’t have ANY raisins (*gag*), so we seem to get along just fine. If you happen to be a major carrot cake fan, simply grab a heartier mix (or even use your own homemade cake recipe by simply halving it and adding milk enough to make it “pancake batter consistency”)!
It turns out that carrot cake pancakes are phenomenal with maple syrup– possibly a new favorite flavor combo for me. So I mixed some pure maple syrup into my whipped cream and smothered the whole stack in even more maple syrup. To die for.
Products I used in the making…
Don’t miss a bite!
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