Carrot Cake Pancakes


Back in my days as a deck hand I didn’t pay much attention to the food the cooks were preparing. I was focused on my own tasks, when it came to meal time I was hungry and shoveled it in quickly just like everyone else before returning to my duties. There are a handful of dishes I do remember from those times, some of them are connected with a beautiful sailing locations, others were all about the food. Dina’s carrot cake pancakes were all about the pancakes.

Before consuming these I didn’t have many creative thoughts related to pancakes, there were regular pancakes, ones made with buttermilk and ones with blueberries or bananas in them. Dina’s pancakes were flavored with carrot cake ingredients carrots, spices, orange and walnuts, it made me think differently about the variety of pancakes that were possible. After that I never looked back, I didn’t have to make plain pancakes ever again, the possibilities for pancake additions are limitless, there are even several great savory options like my green onion pancakes with a poached egg.

When I’ve made these in the past there wasn’t a real recipe I followed, I just took my favorite pancake batter and add things to taste. It was pretty basic, grated carrot and some spices but when I take the time and add a few more elements they become more reminiscent of a carrot cake. The other fun part is what to serve them with, sure maple syrup is great, but why not make them more like carrot cake and serve them with frosting. Okay, so this is meant to be breakfast not dessert so let’s change that frosting into something thinner, a cream cheese drizzle, it’s good, it works, but I don’t like my carrot cake with cream cheese frosting. I like my cake with a buttermilk glaze, so I’ve made a buttermilk syrup to go with my version of carrot cake pancakes.


Carrot Cake Pancakes

  • Serves:
  • Yield:
    4 cups of syrup
  • Category:


Buttermilk syrup

  • 2 c sugar
  • 1 ½ c buttermilk
  • ¼ c butter
  • 2 tbsp. honey
  • ½ tsp. salt
  • ¾ tsp. baking soda
  • ½ tsp. vanilla


  • 1 1/2 c all purpose flour
  • 3 tbsp. brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ c soaked and drained raisins
  • 1 c grated carrot
  • ¼ c chopped walnuts
  • zest of 1 orange
  • 2 eggs
  • 1 1/2 c buttermilk
  • 3 tbsp. butter, melted


Buttermilk syrup

  1. Add everything but the baking soda and vanilla to a large pot, you'll need more room than you think.
  2. Allow the mixture to come to a boil, then reduce and simmer for 5 minutes.
  3. Take off the heat and add the baking soda and vanilla, it will bubble and foam up, allow to cool before transferring to a container.


  1. Mix all of the dry ingredients together.
  2. Add the grated carrot, raisins, walnuts and orange zest, toss to coat, this will prevent them from sinking to the bottom of the bowl.
  3. Mix in the remanning ingredients.
  4. Cook the pancakes in a large pan on medium high heat greased with butter or oil. Wait till the edges start are brown and bubbles form on the surface. Flip and cook on the other side for 1 minute or until golden brown.
  5. Serve with buttermilk syrup.

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