Vegetables for breakfast? You bet! These carrot cake pancakes are fluffy, slightly sweet, and full of aromatic spices. Top your stack with a pat of cream cheese, a drizzle of maple syrup, and some crunchy walnuts for a decadent start to your day!

Quick Info

⏱️ 55 min • 🍽️ 10 servings • ⭐ 93%

Nutrition

245 cal • 6g protein • 33g carbs • 9g fat

Tags

[Vegetarian] • [Breakfast] • [Brunch] • [Desserts] • [Under 1 Hour] • [High-Fiber]

Ingredients

• 2½ cups all-purpose flour
• ¼ cup brown sugar
• 2 teaspoons kosher salt
• 1¾ teaspoons McCormick® ground cinnamon
• ¼ teaspoon McCormick® allspice
• ½ teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups buttermilk
• ½ cup (1 stick) unsalted butter, melted
• 2 large eggs
• 1½ cups grated carrots
• 5 tablespoons unsalted butter
• ¼ cup toasted chopped walnuts
• 10 tablespoons cream cheese
• 10 tablespoons maple syrup

Instructions Preview

1. In a large bowl, whisk together the flour,…
2. In a medium bowl or liquid measuring cup, …
3. Add the wet ingredients to the dry ingredi…

…and 4 more steps

---

Recipe by: Tresha Lindo, Chris Salicrup, Codii Lopez • From: Tasty