Recipes and Cooking Ideas for Homemakers and Amateur Cooks

Carrot Pancakes – Out of My Comfort Zone Cooking #4

Posted on May 21, 2008
Filed Under Breakfasts, Out of My Comfort Zone

Does ‘carrot pancakes’ strike you as odd? It did me, for 2 reasons: 1. The thought of carrots in pancakes. and 2. These pancakes do not get served with syrup… there is a cream cheese mixture that goes on top of them instead. All my life, pancakes have gotten served with syrup. Sometimes with peanut butter underneath the syrup, but always with syrup. If we’d decide to put jam on them instead, that was not the norm.


This recipe actually sounds really good. It’s got pecans in it… YUM! and it’s got cinnamon and brown sugar in it and that cream cheese spread sounds really good!!! And they are really good, except the carrots kind of wreck them, which is unfortunate because that’s the main ingredient.

Carrot Pancakesfrom the 2003 Quick Cooking Annual Cookbook

1 1/4 cups flour
2 Tbsp. finely chopped pecans (I didn’t chop them very fine, I like running into chunks)
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. ground ginger
1 egg, lightly beaten
1/3 cup packed brown sugar
1 cup milk
1 cup grated carrots
1 tsp. vanilla
Cream Cheese Spread:
4 oz. cream cheese, softened
1/4 cup powdered sugar
2 Tbsp. milk
1/2 tsp. vanilla
Dash ground cinnamon

In a bowl, combine the first 6 ingredients. Combine the egg, brown sugar, milk, carrots, and vanilla; mix well.

Stir into the dry ingredients just until moistened.

Pour batter by 1/4 cupfuls into a greased hot griddle.
Mmmmm! Look at all those chunks! …too bad so many of the chunks are carrots, huh?

Turn when bubbles form on top of pancakes;

cook until second side is golden brown.

Place the cream cheese, powdered sugar, milk, and vanilla, in a blender or food processor; cover and process until smooth. Transfer to a bowl; sprinkle with cinnamon.
Serve with pancakes. Yield: 4 servings. This recipe makes 11 pancakes.



Next time, and I think there might be a next time, I would put in a few more pecans and considerably less carrots. They were fun to try for something different. Lexi (5) wouldn’t touch them with a 10′ pole (and I sounded excited about them to her, carrots and all), but Tiffany (2) downed a whole pancake like nothing. Shannon didn’t get a chance to taste them because he was at work, but I think his take on them would’ve been similar to Lexi’s.

Edit: I tried these again later and replaced the cup of carrots with 1/3 cup of pumpkin and doubled the pecans, but kept everything else the same. I think I should’ve added nutmeg too. Anyway, they were delicious!

I’m actually having alot of fun with this Out of My Comfort Zone series. It’s fun trying stuff I’d never try otherwise. Next week, I’m planning to try a lettuce salad with fruit and maybe nuts in it.


7 Responses to “Carrot Pancakes – Out of My Comfort Zone Cooking #4”

  1. Jo on May 21st, 2008 11:57 am

    You are braver than I! Our boys love carrots & pancakes, but I can only imagine the reaction if I’d put carrots IN their pancakes, then veto the syrup!!

  2. Sharon on May 21st, 2008 12:29 pm

    My first reaction too is that carrots don’t go with pancakes, but these sound kind of neat with the cream cheese spread–a little like carrot cake maybe? So that part makes sense. Do the carrots get soft though in just the little time it takes to fry the pancakes, or are they still a bit crunchy?

  3. Mary Faith on May 21st, 2008 12:59 pm

    I’m not usually a brave one for trying new recipes, but I think this would sound MUCH BETTER if you used sweet potatoes instead of carrots. Of course, that’s coming from a sweet potato lover! :) I think maybe I’ll try it sometime when I have sweet potatoes on hand. I think I would cook them first, though, at least a little bit…

  4. Kay on May 21st, 2008 1:13 pm

    It was kind of surprising, but the carrots didn’t need cooked first. They weren’t crunchy chunks. I grated baby carrots with a grater, so it was pretty flat little pieces. I wonder if the bought grated carrots would need cooked first though…they’re longer and thicker than mine were.

    Can’t tell you how good those pecans were in there though! I’d recommend not chopping them too fine. Pecan chunks (as opposed to carrot chunks) are a good thing. :)

  5. Rosalyn on May 21st, 2008 2:01 pm

    I was thinking too, along the lines of carrot cake, and decided these sound delicious! And I wonder how it would be to top it with syrup, after you put on the cream cheese spread??! :) (I love syrup with my pancakes) My girls would probably like it w/o the syrup…they (are going thru a phase?) don’t like syrup with their pancakes! ????

  6. Tamara Merritt on May 21st, 2008 5:20 pm

    Hmmmm I was thinking to use some canned mashe carrot instead, and maybe mix some honey in the cream cheese or either drizzle honey after the cream cheese.

    I think they sound yummy though, but heck add more PECANS…and toast the pecans before adding to bring out more of that nutty goodness.

    Sweet potatoes sound really good too! I would definitely cook them some first.

  7. Ruth on May 21st, 2008 7:26 pm

    They sound good to me. Nothing like getting your veggies. I’ve had carrot pie,carrot cake, and carrot salad and enjoyed all of them. I, personally, like gravy on my pancakes … tomato gravy or sausage gravy, then finish with syrup on my last pancake, like dessert. I find that pancakes with gravy are more satisfying than pancakes and syrup. Maybe I’m odd???