Description
Bobby Flay’s carrot cake pancakes blend breakfast comfort with dessert magic. Warm spices, grated carrots, and cream cheese glaze create a morning indulgence that elevates classic pancakes into a memorable culinary experience you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- ¾ cup (180 milliliters) grated carrots (about 1 large carrot)
- 1 large egg
- 1 cup (240 milliliters) milk (of choice)
Dry Ingredients:
- ½ cup (60 grams) all-purpose flour
- ½ cup (60 grams) whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 3 tablespoons brown sugar
Cooking Ingredients:
- 1 teaspoon vanilla
- 2 tablespoons coconut oil or butter (for cooking)
Instructions
- Thoroughly grate carrots using a box grater or food processor until you have fine, uniform shreds, then set aside for later incorporation.
- Sift together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg in a large mixing bowl, ensuring even distribution of dry ingredients.
- In a separate bowl, whisk together the egg, pure vanilla extract, whole milk, and dark brown sugar until the mixture becomes smooth and well-integrated.
- Fold the previously grated carrots into the wet ingredient mixture, stirring gently to distribute the vegetable evenly throughout the liquid components.
- Create a well in the center of the dry ingredients and gradually pour the wet mixture into it, stirring with a wooden spoon or spatula until just combined, being careful not to overmix.
- Place a non-stick skillet or griddle over medium heat and lightly grease with unsalted butter or neutral cooking oil, approximately 1 tablespoon (15 milliliters).
- Using a 1/4 cup (60 milliliters) measuring cup, carefully ladle the pancake batter onto the heated surface, allowing small bubbles to form on the top surface.
- Cook each pancake for approximately 2-3 minutes until golden brown, then flip and cook the opposite side for an additional 1-2 minutes.
- Continue the cooking process with remaining batter, adjusting heat as necessary to prevent burning.
- Transfer finished pancakes to a warm plate and serve immediately with maple syrup, whipped cream, or additional grated carrots as garnish.
Notes
- Pancakes turn out soggy when carrots release excess moisture, so squeeze out liquid after grating.
- Buttermilk adds tangy richness and helps activate baking powder for fluffier results.
- Mixing wet and dry ingredients separately prevents overmixing and keeps pancakes tender.
- Room temperature eggs blend more smoothly and distribute evenly throughout the batter.
- Wooden spoon works best for gentle mixing to maintain batter’s light texture.
- Fresh spices like cinnamon and nutmeg elevate the pancakes’ warm, comforting flavor profile.
- Cast iron skillet creates perfect golden-brown edges and more even heat distribution.
- Freezing leftover pancakes works great – simply reheat in toaster for quick breakfast.
- Cream cheese frosting can be prepared while pancakes cook for seamless serving.
- Storing batter overnight allows flavors to meld and develop deeper complexity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 146 kcal
- Sugar: 5 g
- Sodium: 132 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 31 mg