Carrot Cake Pancakes

posted by Ashton April 10, 2014

Carrot Cake Pancakes | www.somethingswanky.com

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”)!

Carrot Cake Pancakes | www.somethingswanky.com

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…


Yield: 1 dozen pancakes

Carrot Cake Pancakes

Carrot Cake Pancakes

Ingredients

  • 1 1/4 cups all purpose flour
  • 2 cups carrot cake mix
  • 1 Tablespoon sugar
  • 3/4 teaspoon baking powder
  • pinch of salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 - 2 cups milk (I used 2)
  • optional: chopped pecans

Instructions

  1. Reserving 1 cup of milk, whisk together all ingredients.
  2. Add remaining milk 1/4 cup at a time until you’ve reached your desired “pancake consistency” (thinner batter for thinner pancakes, thicker batter for thicker pancakes…).
  3. Pour pancake batter 1/4 cup at a time onto a preheated (about 300º) greased electric griddle or skillet. Add a few pecans to the top of the pancakes if desired.
  4. When bubbles form on top, flip and cook for another minute or two on the other side.
© Raj Shah

Don’t miss a bite!

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More recipes from friends:

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About the author

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

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posted in All Recipes, Breakfast, Easter
April 10, 2014