Happy March, dear readers! The warmer weather is just around the corner, and I’m already dreaming of our family’s annual sailing trips. But for now, we’re still cozied up at home, and there’s no better way to start the day than with a hearty breakfast that the whole family can enjoy. Today, I’m sharing a special recipe that brings back fond memories of my daughter Emily’s first piano recital.

I remember it like it was yesterday. Emily was so nervous yet determined to give her best performance. As her loving mom, I knew I had to support her in any way I could. So, I decided to make her a breakfast that would not only fuel her for the big day but also bring a smile to her face. That’s when I came up with this scrumptious Carrot Cake Pancake recipe!

These Carrot Cake Pancakes are fluffy, moist, and packed with all the flavors of a traditional carrot cake, but in pancake form! A fantastic way to sneak in some veggies for the kids while treating them to a delightful breakfast. And trust me when I say, these pancakes were a hit – even with little Nick who isn’t too fond of carrots!

So, without further ado, let’s dive into this heartwarming Carrot Cake Pancake recipe:

Ingredients:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp onion powder (trust me on this!)
– 1/4 cup granulated sugar
– 2 large eggs
– 3/4 cup buttermilk
– 3 tbsp melted unsalted butter
– 1 tsp pure vanilla extract
– 1 cup grated carrots (about 2 medium-sized carrots)
– Optional: Chopped walnuts or raisins for extra texture

Instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, onion powder, and sugar.
2. In a separate bowl, mix together the eggs, buttermilk, melted butter, and vanilla extract until well combined.
3. Add the wet ingredients to the dry ingredients and gently mix until just combined – be careful not to overmix! A few lumps are okay.
4. Fold in the grated carrots (and optional walnuts or raisins) until evenly distributed.
5. Preheat a non-stick griddle or large frying pan over medium heat. Lightly grease with butter or cooking spray.
6. Pour about 1/4 cup of batter per pancake onto the griddle and cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Flip the pancakes and cook for an additional 2-3 minutes or until golden brown.
7. Serve your Carrot Cake Pancakes warm with your favorite pancake syrup, a dollop of whipped cream, or even cream cheese frosting for an extra indulgent treat.

There you have it – a delicious and comforting breakfast that will bring warmth to your mornings and smiles to your children’s faces. I hope you and your family enjoy these Carrot Cake Pancakes as much as we do!

Until next time, happy cooking!