Ingredients
- All-Purpose Flour: The foundation of our pancakes, providing structure and a tender crumb.
- Whole Wheat Flour (Optional): Adds a touch of nuttiness and fiber for a slightly healthier and more complex flavor profile. You can replace up to half of the all-purpose flour with whole wheat.
- Granulated Sugar: Sweetens the pancakes and contributes to browning and tender texture.
- Brown Sugar: Adds a hint of molasses flavor and moisture, enhancing the carrot cake notes.
- Baking Powder: The leavening agent, responsible for the light and fluffy rise of the pancakes.
- Baking Soda: Works in conjunction with baking powder to create extra lift and a slightly tangy flavor.
- Ground Cinnamon: A quintessential carrot cake spice, bringing warmth and comforting aroma.
- Ground Nutmeg: Adds a slightly peppery and sweet spice that complements cinnamon beautifully.
- Ground Ginger: Provides a subtle zing and depth of flavor, enhancing the overall spice profile.
- Salt: Enhances the sweetness and balances the flavors of all other ingredients.
- Milk (Dairy or Non-Dairy): Provides moisture and helps to create a smooth batter. Buttermilk can also be used for extra tang and tenderness.
- Eggs: Bind the ingredients together, add richness, and contribute to the structure of the pancakes.
- Melted Unsalted Butter: Adds flavor, richness, and tenderness to the pancakes. Vegetable oil can be used as a substitute for a dairy-free option.
- Vanilla Extract: Enhances the sweetness and adds a touch of warm, aromatic flavor.
- Grated Carrots: The star of the show! Freshly grated carrots provide moisture, sweetness, and that signature carrot cake flavor and texture.
- Chopped Walnuts or Pecans (Optional): Adds a delightful crunch and nutty flavor that complements carrot cake perfectly. Raisins or shredded coconut can also be used.
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour (if using), granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk thoroughly to ensure all ingredients are evenly distributed. This step is crucial for preventing pockets of baking powder or soda in your pancakes, which can lead to uneven rising and bitter spots.
- Combine the Wet Ingredients: In a separate medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined. Ensure the eggs are fully incorporated into the milk mixture and the butter is evenly distributed. This will create a smooth and emulsified wet mixture that will blend seamlessly with the dry ingredients.
- Grate the Carrots: Wash and peel your carrots. Using a box grater or food processor with a grating attachment, grate the carrots. You want finely grated carrots that will cook through quickly in the pancakes and distribute evenly throughout the batter. Avoid grating them too coarsely, as large pieces of carrot might not cook properly and can make the pancakes uneven.
- Combine Wet and Dry Ingredients: Gently pour the wet ingredients into the bowl of dry ingredients. Using a spatula or whisk, stir until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough pancakes. A few lumps are perfectly acceptable at this stage; they will disappear during cooking. The batter should be thick but pourable.
- Fold in Carrots and Nuts (Optional): Add the grated carrots and chopped nuts (if using) to the batter. Gently fold them in using a spatula until just evenly distributed. Again, avoid overmixing. Folding ensures the carrots and nuts are incorporated without deflating the batter or developing the gluten too much.
- Heat the Griddle or Pan: Place a griddle or large non-stick skillet over medium heat. Allow it to heat up completely. To test if the griddle is hot enough, flick a few drops of water onto the surface. If the water sizzles and evaporates quickly, the griddle is ready. If it just sits there or evaporates slowly, it needs more time to heat up.
- Grease the Griddle (Optional but Recommended): Lightly grease the hot griddle with butter or cooking spray. This step is optional for non-stick surfaces, but a light greasing can help ensure the pancakes release easily and develop a golden-brown crust. Butter adds a richer flavor, while cooking spray is a convenient and lower-fat option.
- Pour the Batter: Pour ¼ cup of batter onto the hot griddle for each pancake. Leave enough space between pancakes to allow for spreading. Using a ¼ cup measuring cup helps to ensure uniform pancake size and even cooking. Avoid overcrowding the griddle, as this can lower the temperature and lead to unevenly cooked pancakes.
- Cook the Pancakes: Cook for 2-3 minutes per side, or until golden brown and bubbles begin to form on the surface and the edges look set. The bubbles are a visual cue that the pancakes are ready to be flipped. Use a thin spatula to carefully flip the pancakes. Don’t flip them too early; allow the bottom to cook and set properly to prevent tearing.
- Flip and Cook the Other Side: Flip the pancakes gently and cook for another 2-3 minutes, or until golden brown on the other side and cooked through. To check for doneness, you can gently press the center of a pancake. It should spring back lightly and not feel doughy. If you are unsure, you can insert a toothpick into the center; it should come out clean.
- Keep Pancakes Warm (Optional): If you are making a large batch, you can keep the cooked pancakes warm while you finish the rest. Place them on a baking sheet in a preheated oven at 200°F (95°C). This will prevent them from getting cold and soggy while you prepare the remaining pancakes.
- Serve Immediately: Serve the Carrot Cake Pancakes immediately while they are warm and fluffy. They are delicious on their own or with your favorite toppings. See the “How to Serve” section below for topping suggestions.
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Fat: 20g