Carrot Cake Pancakes
Delicious carrot cake pancakes perfect for breakfast or brunch! Moist and flavorful, these pancakes are easy to make and a crowd-pleaser.
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 cup milk
- 1 cup shredded carrots
- 0.5 cup raisins
- 0.5 cup chopped walnuts
Instructions
Preparation Steps
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together sugar, eggs, oil, and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Stir in the carrots, raisins, and walnuts.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown.
- Serve immediately with your favorite toppings.
Notes
These pancakes are best served fresh off the griddle. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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