• Carrot Cake Pancakes with Honey Butter

    3 votes
    These light and fluffy flapjacks come from Cooking Light Magazine. A healthy wait to have your carrot cake and eat it too!


    • 5.6 ounces all-purpose flour (about 1 1/4 cups)
    • 1/4 cup chopped walnuts, toasted
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground nutmeg
    • Dash of ground cloves
    • Dash of ground ginger
    • 1/4 cup brown sugar
    • 3/4 cup low-fat buttermilk
    • 1 tablespoon canola oil
    • 1 1/2 teaspoons vanilla extract
    • 2 large eggs, lightly beaten
    • 2 cups finely grated carrot (about 1 pound)
    • Cooking spray
    • 3 tablespoons butter, softened
    • 2 tablespoons honey


    1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
    2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

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    • Jamie
      Texture was just a little weird with the fresh carrots. Very sorry, just can't put my finger on it, but just not really as satisfying as I had hoped. We did like the honey butter.

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