Carrot Cake Pancakes with Cinnamon Butter
I am mixing things up and having CAKE for BREAKFAST!! Thick fluffy pancakes topped with cinnamon butter and warm maple syrup. Serve with a side of bacon and fresh fruit and you have yourself the perfect Sunday Brunch!
Ingredients
PANCAKES:
- 1 1/4 c. all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1 pinch ground ginger
- 1/4 c. dark brown sugar
- 3/4 c. buttermilk
- 1 T. canola oil
- 1 1/2 tsp. vanilla extract
- 2 lg. eggs lightly beaten
- 2 c. grated carrots
- 1 T. orange zest
- 1/4 c. chopped walnuts toasted
- butter for pan
- Maple syrup for serving
CINNAMON BUTTER:
- 3 T. unsalted butter softened
- 2 T. honey
- 1 pinch cinnamon
- 1 pinch salt
Instructions
- PANCAKES: Combine flour, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl with a whisk. In a medium-sized bowl, whisk brown sugar, buttermilk, oil, vanilla, and eggs together. Add the sugar mixture to the flour mixture and gently combine with a large spatula. Do not overmix. Fold in the carrots, orange zest, and walnuts.
- Heat a cast-iron skillet or griddle over medium heat. Coat the bottom with butter. Spoon (1/4 cup) batter into the skillet Cook for a couple of minutes or until you see the top covered with bubbles. Flip over and cook for another minute or two or until golden brown.
- Keep pancakes warm in a 200-degree oven until you are ready to serve. Serve with cinnamon honey butter and maple syrup.
- CINNAMON BUTTER: Combine all the ingredients in a small bowl until well incorporated.
Speak Your Mind