Carrot Cake Pancakes
By
Michelle Bates-Phipps
@chelleicious
5
Blue Ribbon Recipe
This is a must-try for all you carrot cake lovers. Now you can have it for breakfast! These pancakes are fluffy and just melt in your mouth. We loved the texture and flavor the bits of pineapple, carrots, and walnuts give the pancakes. A delicious special occasion breakfast but easy enough for every day. This pancake recipe makes a ton so it's meant to serve a crowd. You can easily cut this in half if needed.
The Test Kitchen
Ingredients
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DRY INGREDIENTS
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4 cBisquick baking mix
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2 tspground cinnamon
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1/2 tspground nutmeg
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1/4 tspground cloves
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WET INGREDIENTS
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4eggs
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2 cmilk
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FRUIT
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2 ccarrot, shredded
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8 ozcrushed pineapple
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·walnut pieces
How to Make Carrot Cake Pancakes
- Turn pancakes after the bubbles that form on the sides and top. It takes only 1-2 minutes depending on the density of the batter. Let cook on the other side about a minute more. Press with a spatula. If they are too dense they might need longer to cook. Pressing them will squeeze the raw batter out of the sides and make them more even in thickness.