It has been a tradition, for as long as I remember, that I have carrot cake for my birthday. I’ve never easily been swayed one way or another towards vanilla or chocolate, though I will take vanilla ice cream and chocolate chip cookies without argument. Carrot cake- practically a vegetable- has the perfect combination of textures, sweet cream cheese frosting, and nutty sprinkle (if you’re doing it right) to make my taste buds dance.
What better way to celebrate my favorite vegetable, and my favorite vegetable cake, than to put it into a sweet breakfast pancake?
I can’t be bothered to make a cake these days- as that is far too dangerous of an item to hang out around my place. But pancakes? Totally different story. I love making pancakes on weekend mornings, giving me time to shake off my drowsiness while I set up the stovetop espresso machine (it’s Stumptown coffee… so good).
These carrot cake pancakes are perfectly fluffy, carrot-packed, and lightly sweetened. I hope you give these a try: carrots for breakfast are pretty nutritious.
- 1 cup flour
- 2 tablespoons sugar
- ½ teaspoon baking soda
- Pinch of salt
- 1 egg
- ¾ cup milk
- 1 teaspoon vanilla extract
- ½ cup finely shredded carrot
- ½ teaspoon cinnamon
- Optional: pecans or walnuts, cream cheese, maple syrup
- In a bowl, combine dry ingredients.
- In a 1-cup measuring cup, whisk an egg and add ¾ cup of milk on top. Add it to the dry ingredients, along with the vanilla, shredded carrot, and cinnamon. Mix well and let the batter sit for 5 minutes while your pan preheats on a medium-low flame on the stove.
- Measure a little under ¼ cup of batter out per pancake to get 3-4 small pancakes per person. Cook the pancakes on a lightly greased pan on medium-low for about 90 seconds before flipping and cooking for another 1-2 minutes. You may have to adjust the heat and time depending on your stove.
- Separate the stack onto two plates, smearing a bit of cream cheese between each pancake if you'd like.
- Top with pecans or walnuts and a drizzle of maple syrup, as the pancakes themselves are just barely sweet.
Enjoy! And if you’re a carrot cake lover, be sure to check out my Spiced Carrot Steel-Cut Oatmeal as well.