These Carrot Cake Pancakes with White Chocolate Chips are a delightful twist on traditional pancakes. They are fluffy, spiced with cinnamon and nutmeg, and loaded with the goodness of grated carrots and sweet white chocolate chips. Perfect for a special breakfast treat!
Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 large egg. 1 cup buttermilk. 1/2 cup grated carrots. 1/4 cup white chocolate chips. 1/4 cup chopped walnuts optional. 1 tablespoon vegetable oil.
Instructions: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat the egg and then add buttermilk and grated carrots. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; a few lumps are okay. Gently fold in the white chocolate chips and chopped walnuts if using. Heat a non-stick skillet or griddle over medium heat and add the vegetable oil to grease it lightly. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat the process with the remaining batter. Serve the carrot cake pancakes hot, with your favorite syrup or toppings. Enjoy your delicious carrot cake pancakes with a hint of white chocolate!
Prep Time: 15 minutes
Cook Time: 15 minutes
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