Get ready to transform your boring breakfast routine with these mind-blowing Carrot Cake Pancakes Oven Baked! Imagine the warm, comforting flavors of classic carrot cake magically transformed into fluffy, golden pancakes that are not only delicious but also incredibly easy to make. No more standing over a hot griddle flipping pancakes - these oven-baked beauties will revolutionize your morning meal and have your family begging for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup grated carrots
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 1/4 cup vegetable oil
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, grate fresh carrots using a box grater or food processor. Ensure carrots are finely grated for even distribution in the pancake batter.
- In another bowl, whisk together eggs, milk, and vegetable oil until fully combined and smooth.
- Pour the wet ingredients into the dry ingredient mixture, and gently fold together until just combined. Do not overmix; some small lumps are acceptable.
- Fold the grated carrots into the batter, distributing them evenly throughout the mixture.
- Using a 1/4 cup measuring scoop, drop batter onto the prepared baking sheet, leaving about 2 inches of space between each pancake.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set and slightly springy to the touch.
- Remove from the oven and let the pancakes cool on the baking sheet for 2-3 minutes before transferring to a wire rack.
- Optional: Serve warm with cream cheese frosting, maple syrup, or a sprinkle of powdered sugar.
Tips
- Grate your carrots as finely as possible to ensure even distribution and a smooth texture throughout the pancakes.
- Be careful not to overmix the batter - a few small lumps are perfectly okay and will help keep your pancakes light and fluffy.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- For extra moisture and flavor, consider adding a handful of chopped walnuts or a sprinkle of raisins to the batter.
- Let the pancakes cool slightly on the baking sheet before transferring to prevent breaking.
- For a decadent touch, prepare a quick cream cheese drizzle by mixing softened cream cheese with a bit of maple syrup.
- These pancakes can be stored in an airtight container in the refrigerator for up to 3 days and quickly reheated in the oven or toaster.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 55mg
