Carrot Cake Pancakes – Dream of warm weather and Easter bunnies with these light and fluffy Carrot Cake Pancakes drizzled in a maple-walnut syrup. It’s the perfect way to welcome the spring season!
As of today I’m officially getting excited about Easter and the whole spring season. There is a touch of warmth in the air and the weather forecast for the next couple of days is finally in the 60s and 70s. It is my hope that the world is going to turn green and colorful again soon!
I love how my neighborhood comes to life in the spring. I live at the end of a long row of town homes with a sidewalk that’s perfect for little kids to go back and forth on bikes, roller skates and scooters. Being on the end, there is a nice grassy area on the side of my house with a large, old tree, and a community playground. This week I’m planning on spending many hours outside, sitting on the stoop with my kitty curled up in a ball on the grass. While the cat and I take in the splendor, my son will join in the choir of chattering, giggly children at the playground who are excited that spring is finally here. It’s amazing how silent my neighborhood is in the winter, and how it only takes a couple of warm spring days to bring it back to life again.
To nurture my excitement about spring, I made some Carrot Cake Pancakes. Even though it’s still early in the season, carrots are locally available. Perhaps since Santa likes cookies and milk, the Easter bunny will like Carrot Cake Pancakes. After all, I need to tempt him to be good to my household this year as a part of my master plan to get gobs of chocolate eggs and jellybeans… Well, maybe not the jellybeans, but tons of chocolate!
These pancakes taste like a light and fluffy carrot cake with hints of cinnamon, ginger and nutmeg. If you like nuts in your carrot cake, then warm some real maple syrup on your stovetop and stir in some finely-chopped walnuts to make a maple-walnut syrup for drowning your pancakes in. These are so good you won’t want to share. Not even with the Easter bunny!
Dream of warm weather and Easter bunnies with these light and fluffy Carrot Cake Pancakes drizzled in a maple walnut syrup. It's the perfect way to welcome the spring season!
Carrot Cake Pancakes
Ingredients
Carrot Cake Pancakes
Maple Walnut Syrup
Instructions
Rachel, I love carrot cake and pancakes–these look like the perfect combo!
Thanks Kristen. I thought of this recipe because I was craving carrot cake for breakfast.
Yes I think I would hide a stack of these from the bunny just for me. They look delicious!
Haha! Just give the bunny a regular old carrot!
I’ve never made pancakes with carrots, they look soooo good! And I am so happy about spring coming as well, it will still take a while until the trees start to get leaves again, but at least we have the snow drops and the crocus for the moment.
I love snow drops and crocuses. Our trees are flowering now and I suspect leaves will appear soon, but it’s been unseasonably chilly the last couple of weeks. I’m ready to shake of the winter completely!
Just made it for breakfest. its a very nice variation on the regular pancake, and tasted a lot like carrot cake. I found that it went really good with caramel sauce.
Caramel sauce…. now that’s an idea!
Made it today for my family and I. My kids 5 and 2 absolutely loved it! Its a very beautiful dish also. You taste all the flavors from the ginger to the hint of nutmeg. Perfect! Just perfect!
Thanks for letting me know how much your family enjoyed this recipe. You reminded me that I haven’t made it in a while. It’s going on the menu for my kids this week. It’s such a good way to sneak some extra vegetables into their diet! 😉
I love carrot cake and now I must try the pancakes version.
Enjoy!