Carrot Cake Pancakes with Sweetened Yogurt
Total:
55 min
Active:
55 min
Yield:
8 servings
Level:
Easy
Total:
55 min
Active:
55 min
Yield:
8 servings
Level:
Easy

Ingredients

Carrot Cake Pancakes:
  • 4 medium carrots, peeled and cut into large chunks
  • 1 1/2 cups buttermilk 
  • 1 vanilla bean, split and seeds scraped 
  • Finely grated zest of 1 orange 
  • 2 large eggs 
  • 2 tablespoons sugar 
  • 1 1/2 cups all-purpose flour 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon fine sea salt 
  • 1/2 cup toasted and finely chopped walnuts 
  • Nonstick cooking spray or melted unsalted butter, for the griddle 
Sweetened Yogurt:
  • 2 cups plain Greek yogurt
  • 2 tablespoons honey 
  • Finely grated zest of 1 orange 
  • Fine sea salt 
  • Food coloring, optional  
  • Optional toppings: Shredded coconut, toasted walnut pieces, chocolate chips

Directions

For the carrot cake pancakes: Put the carrots in a large pot and add cold water to cover. Bring to a boil over medium-high heat. Cook until the carrots are tender, about 10 minutes; drain. Put the cooked carrots and buttermilk in a food processor or blender and process until smooth. Add the eggs, sugar, vanilla bean seeds and orange zest and process to fully incorporate.

Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Pour the carrot mixture into the flour mixture and whisk until smooth. The batter may be covered and refrigerated for 1 hour before using.

For the sweetened yogurt: Combine the yogurt, honey, orange zest and a pinch of salt. Cover and set aside in the refrigerator at least 30 minutes or up to overnight so the flavors can come together. If desired, transfer the yogurt mixture to a couple of plastic squeeze bottles and add a few drops of food coloring to festively decorate the pancakes.

Heat a griddle or nonstick skillet over medium heat and coat with nonstick cooking spray or butter. Working in batches, ladle batter onto the griddle to make whatever size pancakes you like, leaving some space between them. Cook until bubbles appear on the surface and the undersides are golden brown, about 2 minutes. Reduce the heat to medium-low and flip with a silicon spatula. Cook about 1 minute more on the second side.

Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adjusting the heat and buttering the griddle as necessary for each batch. Serve with the sweetened yogurt and the coconut, walnuts and chocolate chips, if desired.

IDEAS YOU'LL LOVE

Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

Recipe courtesy of Bobby Flay

Carrot Cake

Recipe courtesy of Yardbird Southern Table and Bar

Carrot Cake

Recipe courtesy of Grut Farm

Carrot Cake

Recipe courtesy of Chuck Hughes

Carrot Cake

Recipe courtesy of Alton Brown

Carrot Cake

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here