Carrot Cake Pancakes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 241.5
  • Total Fat: 8.0 g
  • Cholesterol: 62.9 mg
  • Sodium: 345.0 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 6.9 g

View full nutritional breakdown of Carrot Cake Pancakes calories by ingredient
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Cakey and tasty! Cakey and tasty!
Number of Servings: 6


    1 1/4 cups all-purpose flour
    1/4 cup chopped walnuts, toasted
    2 tsp baking powder
    1 tsp gound cinnamon
    1/4 tsp salt
    Dash of ground cloves
    Dash of ground ginger
    1/4 cup paked brown sugar
    3/4 cup low-fat buttermilk
    1 tbsp canola oil
    1 1/2 tsp vanilla extract
    2 large eggs, lightly beaten
    2 cups finely grated carrot


Eat as is or use a little honey!


Combine the first eight ingredients in a large bowl, stirring with whisk. Combine the brown sugar and the next four ingredients in another bowl then add to the flour mixture, stirring until moist, finally fold in finely shredded carrots.

Heat large skillet over medium heat, coat pan with cooking spray. Pour 1/4 cup batter per pancake onto a hot nonstick skillet, spread gently with spatula. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancake over, cook 1 minute or until bottoms are lightly browned.

Serving Size: makes 12 1/4 cup pancakes, servings for 6.

Number of Servings: 6

Recipe submitted by SparkPeople user SPERK33333.

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