The Pioneer Woman Tasty Kitchen
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Carrot Cake Pancakes

4.11 Mitt(s) 9 Rating(s)9 votes, average: 4.11 out of 59 votes, average: 4.11 out of 59 votes, average: 4.11 out of 59 votes, average: 4.11 out of 59 votes, average: 4.11 out of 5

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Level: Easy

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Description

Carrot Cake as a pancake. Need I say more? Delicious!

Ingredients

  • 1-¼ cup White Whole Wheat Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Salt
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ⅛ teaspoons Ground Ginger
  • ¼ cups Light Brown Sugar, Packed
  • ¾ cups Lowfat Buttermilk
  • 1 Tablespoon Canola Oil
  • 1-½ teaspoon Vanilla Extract
  • 2 whole Eggs
  • 2 cups Finely Grated Carrot (about 1 Pound)

Preparation

Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to the flour mixture, stirring just until moist. Fold in the grated carrot.

Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Spoon 4 (1/4-cup) batter mounds onto the pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook for 1 minute or until bottoms are lightly browned. Repeat procedure twice with the remaining batter.

27 Comments

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claireg12 on 3.2.2011

I have GOT to make these!!

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Andrea on 3.1.2011

These sound really interesting.

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everellie on 5.6.2010

Just made an absolutely fabulous gluten free version of these. I doubled the recipe and made it with a cup and a half of Bob’s all purpose gluten free flour, and a cup combined of some teff flour, almond flour, brown rice flour and a bit of ground flax. I added in a teaspoon of Xanthan Gum. They were really, really fantastic.

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cookinfromscratch on 4.28.2010

These are delicious! Everyone in my family loved them and asked if I would make them again. Thanks for the yummy recipe.

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nursechacha on 4.20.2010

I made these the other night for dinner and they just didn’t suite us. I think that the carrots need to be really really shredded, otherwise there was a raw icky carrot after taste. I had hopes as I love carrot cake but this wasn’t it. I could see even using carrot puree’, too. It just didn’t float my boat

9 Reviews

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piescientista on 10.11.2013

These were goos and I would consider making them again. They were rather rich, especially with maple syrup. I may try a different topping next time.

I do think the serving size is a bit off. I made a half recipe and it fed two of us, not 3, and this is only because they were so rich. I don’t think the recipe would feed 6 unless you are including small children in your count.

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scratchcook3 on 2.25.2012

Even though I followed the directions carefully, the pancakes resembled cookies and although they were brown on the outside, the inside was raw. I suspect that the moisture from the raw carrots may have caused this. The raw carrot likely needed more time to cook than the batter. I decided to bake them in a 350 oven to finish cooking them. I will not be making these again.

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lovedrunk on 4.9.2011

I’m not generally a huge fan of carrot cake but these were absolutely delicious! Very easy to throw together and cook up wonderfully. I spread on a little cream cheese and topped with syrup, definitely a new favorite. The only change I made to the recipe was doubling the spices.

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coverwr on 3.6.2011

We all enjoyed these pancakes! They were soooo good! I added some dried currants because I like raisins in my carrot cake. I will definitely make again and pass on the recipe.

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emilybutterfly on 3.5.2011

I must have done something wrong because these were not delicious. I loved the idea, but the implementation just did not happen. My pancakes were quite heavy, and not really good. Though judging from the other comments and reviews it must have been my error somewhere.

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