Confession: I’ve never had carrot cake before.
Confession #2: I’ve never made homemade pancakes from scratch. Before this.
Is that sad? A sixteen year old food blogger who’s never had carrot cake or made pancakes from scratch? Yes, yes it is. But these pancakes changed all that.
As I said in my first Sundays with Joy post, Joy the Baker is a genius. I want to marry her book. I am going to make every single one of the hundred recipes in it.
This week, the Sundays with Joy recipe was carrot cake pancakes. I was a little skeptical at first, because I hate carrots with a heated passion, so I wasn’t sure if these would turn out good or carrot-y or cinnamony or what.
I have to say, these may be the best pancakes I’ve ever had. Even my hard-to-please taste testers (my best friends Jess and Teresa) (hey guys) absolutely loved them, and loved the cream cheese frosting that we spread on top.
The most difficult part was grating the carrots. From 12-1:15 in the morning, I was grating carrots. On a Friday night. Two cups of grated baby carrots. Never again.
After that, it’s just a matter of making the rest of the batter, making the frosting, and admiring your work.
The best part was, I didn’t cook all the batter yesterday, so I got to enjoy these pancakes again this morning 🙂 If you like, you can make the batter the night before and let it sit overnight in the fridge, then fry them up in the morning.
Everything is better with chocolate chips.
And cream cheese frosting.
Carrot Cake Pancakes inspired by Joy the Baker
- 1/2 cup oat flour- place rolled oats in a food processor until fine, then measure
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 grated nutmeg
- 1 pinch ground ginger
- 2 tbs chopped pecans
- 1 egg
- 2 tbs brown sugar
- 1 tbs white vinegar + 1 cup almond milk- place vinegar in a measurinf cup and fill with almond milk up to the 1 cup line to make almond buttermilk
- 1 tsp vanilla
- 2 cups grated carrots
- Chocolate chips, if desired
- Preheat oven to 200 degrees. Keep pancakes you have already made in the oven until ready to serve.
- In a medium bowl, combine flours, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and pecans.
- In a small bowl, beat egg, then whisk in brown sugar, buttermilk, and vanilla. Add grated carrots.
- Pour the wet ingredients into the dry and mix until barely combined. The batter will be lumpy.
- Coat a griddle or frying pan in Pam or canola oil and set pan to medium heat. When hot, drop 1/4 cup batter for each pancake onto the surface and sprinkle with chocolate chips. Flip when the top is golden, and when both sides are golden, flip onto a plate to serve or store in the oven.
- Serve warm topped with cream cheese frosting.
- Leftover batter can be stored in the fridge and made another day. Alternatively, make the batter a day ahead, chill overnight, and fry pancakes the next morning.
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 2-3 tbs almond milk
- 1/2 tsp vanilla
- 1 tsp maple syrup
- Dash cinnamon
- Whisk cream cheese until smooth, with no lumps remaining.
- Add in all other ingredients and whisk until smooth.
- Spread on top of pancakes and enjoy!
I am so thankful I bought Joy’s book. These pancakes were devine and so exceeded my and my taste-testers’ expectations. According to Teresa, these tasted just like the actual spice cake, and the frosting was even better than the one found on real carrot cake. They were moist and reminded me of fall flavors but with a spring-like twist, and didn’t taste like carrots!! The only part I didn’t like was grating the carrots. I think my fingers are permanently stained orange. Next time I am buying pre-grated carrots. And there will definitely be a next time 🙂