Carrot Cake Pancakes

Found in SL April 2026

 

1 cup finely grated carrots

1 cup flour

1 1/2 tsp pumpkin pie spice

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 large egg, room temp

1 cup buttermilk, room temp

1/2 cup pecans, chopped and toasted

3 tbsp light brown sugar

2 tbsp unsalted butter, melted

1 1/2 tsp vanilla

cream cheese honey butter (below)

maple syrup

 

Place grated carrots in a medium size microwaveable bowl. Cover with plastic wrap and microwave on high 3 minutes. Uncover and chill 15 minutes.

 

Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl until combined. Whisk together cooked carrots, egg, buttermilk, pecans, brown sugar, butter, and vanilla in a medium bowl until well combined. Add carrot mixture to flour mixture and stir just until combined. 

 

Lightly grease a large nonstick skillet with butter; heat over medium. Working in batches, spoon 1/3 cupfuls of batter into skillet, spreading into 4" round and spacing 1" apart. Cook until bottoms are set and tops are bubbly, about 3 minutes. Flip pancakes and cook until set, 2-3 minutes. Transfer pancakes to a platter and keep warm. Repeat process with remaining batter. Serve with Cream Cheese Honey Butter and maple syrup. Garnish with more pecans and pumpkin pie spice.

Cream Cheese Honey Butter

Stir together 1/4 cup softened cream cheese, 1/4 cup unsalted butter, and 2 tbsp honey in a small bowl until smooth. Use immediately or refrigerate in an airtight container up to 5 days.