Featured Friday: Spiced Carrot Pancakes with Maple Syrup

Carrots in a pancake?  I know, who would think to put carrots in a pancake?  Mallory would.  Mallory is one of the foodies I chat with frequently, and she runs a blog called Total Noms with some pretty nomtastic recipes.  While perusing several blogs to see who I would feature for my post today, I saw the carrot pancakes and knew I would be making them, because they just seemed so interesting!  Now, believe it or not, pancakes are made via the muffin method, so the directions here will seem awfully similar to the Chocolate Chunk Muffins I posted the other day.  And the same goes here…leave those important little lumps in the batter.  Here’s how to make some carrot pancakes:

10 oz flour (2 cups)
1 tbsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
1/4 tsp ground cloves
pinch of nutmeg
1 extra large egg
1½ cups milk (I used Skim)
4 tbsp unsalted butter, melted
2 tbsp brown sugar, packed
1/2 cup shredded carrots (you don’t need more than 1 carrot)
butter or oil for the pan
maple syrup


In a large bowl, whisk together the flour, baking powder, sea salt, cinnamon, cloves, and nutmeg to combine.

In another bowl, beat the egg with a whisk and stream in the milk while whisking.  Whisk in the butter and the sugar.

Slowly pour the wet ingredients into the dry, while stirring.  Add in the shredded carrots.  Now, just like with the Chocolate Chunk Muffins post, you need to leave lumps in the batter.  Do not stir until smooth.  If you don’t overmix and you leave those lumps in there, you will be rewarded with a fluffy, light, tender and soft pancake.

Heat up a nonstick skillet or a griddle over medium heat and add a teaspoon of butter or oil.  Pour the the desired amount of batter into the pan (I like smaller pancakes because they are easier to flip).  Let the pancake cook until bubbles start to become visible on the surface (this usually takes 2-3 minutes):

These little bubbles tell you that it is time to flip the pancake (pretty convenient, huh)?  Cook for another minute or so, and remove the pancake from the pan.  Repeat with the remaining batter.

Makes about 8 5-inch diameter pancakes.

Recipe slightly modified from Mallory’s Carrot Pancakes with Honey Ginger Syrup.  Thanks Mallory!

Click here for the printable recipe.

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10 Responses to Featured Friday: Spiced Carrot Pancakes with Maple Syrup

  1. thank you so much for featuring my recipe! I particularly love the syrupy-good action shot!!! 😀

    did you ever get that DSLR? if so which one?

    • Joanne says:

      You’re welcome Mallory! Yes I got the Nikon D3100. I like it a lot! Though I want to get another lens….but I think I will wait a little bit.

  2. Ohhh, yum. Cool idea! I’d probably end up throwing some cream cheese frosting on there, but I’m bad like that! 🙂

    • Joanne says:

      I was thinking about doing that but I was impatient to eat my pancakes. It’s already hard enough waiting to eat them while trying to get a good picture first. LOL.

  3. Niki says:

    I made these pancakes for breakfast this morning and they were so good! Who would have thought to put carrots in pancakes! I did use half whole wheat and half all purpose flour. They were so filling that later I didn’t even realize it was lunchtime!

  4. mjskit says:

    These look very yummy and, with the carrots, quite healthy for pancakes. Always looking for new pancake ideas. Thanks for posting!

  5. I just realize something Joanne, my brother is a photographer and a cook. I’m definitely going to have him check out your site. I’ve been on here for 30 minutes now and need to leave. My waist line is expanding just looking at your beautiful photos.

  6. Poppy says:

    These look really exciting. I wonder do they taste anything like carrot cake?

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