Recipe File: Carrot Cake Pancakes By Adrianna Adarme

Written by on June 6, 2013 in Food, Lifestyle - 7 Comments
Carrot Cake Pancakes

Everyone knows breakfast is the most important meal of the day, even if busy schedules often tempt us to skip a morning meal. Luckily, food blogger Adrianna Adarme has more than a few recipes to share that will entice anyone into scheduling time to sit down to breakfast. The talented chef behind A Cozy Kitchen and the new cookbook Pancakes: 72 Sweet and Savory Recipes for the Perfect Stack favors simple dishes with a sophisticated flair. Case in point: these delicious carrot cake pancakes that will make for a short stack you definitely won’t want to skip!


Buy her book on Amazon.
Photography by Teri Lyn Fisher


Dry Mix:
1 cup all-purpose flour
2 tablespoons light brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly grated nutmeg

Wet Mix:
1 1/4 cups buttermilk, shaken
1 large egg
1 teaspoon pure vanilla extract

3/4 cup peeled and grated carrots
1/4 cup diced pineapple
1/8 cup chopped pecans
Butter or vegetable oil, for the skillet



1. In a medium bowl, mix together the flour, sugar, cinnamon, baking powder, baking soda, salt and nutmeg.
2. In a measuring cup or small bowl, measure out the buttermilk. Add the egg and vanilla and beat until thoroughly combined.
3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Gently fold in the grated carrots, pecans, and pineapple.
4. Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or a teaspoon of vegetable oil. Using a 1/4-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and then flip. Reduce the heat to medium-low and cook on the opposite sides for 1 to 2 minutes, or until golden brown.
5. Transfer the cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm. Repeat the process with the remaining batter, adding more butter or vegetable oil to the skillet when needed. Serve immediately.

Ready for


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