Description
Delicious and fluffy carrot cake pancakes topped with a sweet maple glaze, perfect for an Easter breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup grated carrots
- 1/2 cup sugar
- 1/2 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the grated carrots, sugar, milk, eggs, melted butter, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- For the maple glaze, mix powdered sugar with maple syrup until smooth.
- Serve pancakes warm, drizzled with maple glaze.
Notes
- For extra flavor, add chopped walnuts or raisins to the batter.
- These pancakes can be made ahead and reheated in the toaster.
- Adjust the sweetness of the glaze to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg