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…
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
- Reserving 1 cup of milk, whisk together all ingredients.
- 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…).
- 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.
- When bubbles form on top, flip and cook for another minute or two on the other side.
Don’t miss a bite!
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8 Comments on “Carrot Cake Pancakes”
Love carrot cake in all ways, shapes, and forms and these look great! pinned
These absolutely cannot be any fluffier! Perfect for Easter morning breakfast or brunch. Or hey, dinner! I never was much of a ham fan anyways… 🙂
Pancakes are also my happy place…and so is carrot cake, so you just took my happy place to a whole new level! Love these…pinned!
Beautiful stack of pancakes!
I love all of your photos! I love carrot cake, but I always pick out the raisins. I’ll have to give the Betty Crocker cake mix (and these pancakes!) a try (:
Drooling over the big hunks of pecans. These look amazing! Pinned.
Wonder if I could use these as waffles? Has anyone tried?
This pancakes look delicious! I love the addition of pecans. How about some shaved dark chocolate? Beautiful photos, pinning!