Carrot Cake Pancakes with Honey Butter Recipe

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3 votes | 2759 views

These light and fluffy flapjacks come from Cooking Light Magazine. A healthy wait to have your carrot cake and eat it too!

Servings: 6


Cost per serving $0.72 view details


  1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
  2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 137g
Recipe makes 6 servings
Calories 293  
Calories from Fat 104 35%
Total Fat 11.85g 15%
Saturated Fat 4.71g 19%
Trans Fat 0.01g  
Cholesterol 86mg 29%
Sodium 639mg 27%
Potassium 234mg 7%
Total Carbs 40.6g 11%
Dietary Fiber 2.1g 7%
Sugars 18.08g 12%
Protein 6.58g 11%



  • Jamie
    June 20, 2011
    Texture was just a little weird with the fresh carrots. Very sorry, just can't put my finger on it, but just not really as satisfying as I had hoped. We did like the honey butter.
    I've cooked/tasted this recipe!

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