These Carrot Cake Pancakes are perfect for Easter breakfast or brunch! Since my kids wake up at the crack of dawn every.single.day. it’ll be Easter breakfast for us. Love my early risers 😉
My boys are back on a pancake kick so I whipped these up last week and we all devoured them. The boys didn’t even know they were eating carrots! I love it when that happens. Because lately, getting them to eat ANY vegetables has been a struggle. Even though they’re hiding in sweet, sugary pancakes I consider it a win.
My mom always melted a little bit of butter in our maple syrup, it just made the pancakes taste so much better. I still usually do the same thing, but for these made a simple Brown Butter Maple Syrup for these pancakes. It was divine. And all you have to do is just brown a little butter over the stovetop, then whisk in some maple syrup. You can thank me later;)
- 1 1/4 cups flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1/4 cup brown sugar
- 2 eggs, lightly beaten
- 3/4 cup low-fat buttermilk
- 1 tbsp coconut oil (melted)
- 1 1/2 tsp vanilla extract
- 2 cups finely grated carrots
- 1/2 cup maple syrup
- 3 tbsp butter
- First, brown the 3 tbsp of butter by melting a small saucepan over medium heat. Whisk occasionally, continuing to cook until brown specks start to appear and it smells nutty. Once browned slowly stir in maple syrup. Set aside
- Whisk flour, baking powder, cinnamon, salt and pumpkin pie spice together in a large bowl.
- Combine brown sugar, buttermilk, oil, and vanilla extract together in another bowl.
- Slowly stir wet ingredients into the dry ingredients until combined. Stir in shredded carrots.
- Heat a large skillet or griddle over medium heat. Coat with cooking spray, then pour batter onto the skillet 1/4 cup at a time. Cook for 2-3 minutes or until bubbles appear on the tops. Flip and cook for another 2 minutes.
- Serve warm with brown butter maple syrup.
- just slightly adapted from Cooking Light.