Pancakes are a classic breakfast food for Saturday mornings with family. They are easy to make and are always satisfying with some delicious maple syrup on top. I saw this recipe originally on the blog Smitten Kitchen and I made a few changes. I didn’t add any nutmeg, walnuts or raisins, and I reduced the amount of grated carrot. There is a recipe for a cream cheese topping for the pancakes, but I felt that would be far to decadent for breakfast. If you are feeling like the pancakes need a little extras something, give the cream cheese topping a whirl. The base recipe was fantastic; the brown sugar, cinnamon and ground ginger gave such a soothing warm flavour. I love cinnamon – I feel like it makes things taste like a warm hug.
Carrot cake is such a classic and so I was truly delighted to find a pancake version. My sister Laura has made a similar version to these pancakes, but with pumpkin purée. I would really like to try that next because it sounds amazing.
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk or regular milk
1 teaspoon pure vanilla extract
1 cups finely grated carrots (a larger carrot is best)
Cream cheese topping (optional)
4 ounces cream cheese, at room temperature
1/4 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon pure vanilla extract
Dash of ground cinnamon
1. In a large bowl mix together the flour, baking powder, baking soda, salt, cinnamon, ginger and sugar.
2. Wash and peel one large carrot. Then grate the carrot finely (approximately 1 cup or more if desired).
3. In a separate bowl beat the egg and then add into the dry ingredients. Add in milk and vanilla extract and stir thoroughly.
4. Mix in grated carrot.
5. Use a bit of canola oil for the pan and make your pancakes.
6. Enjoy with maple syrup at brunch.
Cream cheese topping instructions
In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon. If you’d like the mixture thinner, add the remaining tablespoon of milk.