Carrot Cake Pancakes Recipe by Archana’s Kitchen

Carrot Cake Pancakes Recipe by Archana’s Kitchen


  • To begin making the Carrot Cake Pancakes Recipe, first mix the flour, spice mix, baking powder, baking soda and salt in a mixing bowl.

  • In another large mixing bowl, whisk together the egg, sugar, melted butter, curd and milk.

  • Stir in the carrots and pineapple.

  • Fold in the flour mixture and mix till the flour is just incorporated. Add little milk if required to make a batter of dropping consistency. Keep aside for 5-10 minutes.

  • Heat a non-stick griddle and smear some butter on it.

  • Drop a ladle full of the batter on it. Cook on medium heat till bubbles appear around the edge and the pancake is golden brown on the bottom.

  • Flip carefully and cook for a minute on the other side.

  • Enjoy Carrot Cake Pancakes hot with toppings of your choice. Honey, fruits and nuts, a dollop of sweetened cream, cream cheese or hung curd are a few topping ideas to try with this Carrot Cake Pancakes Recipe.

  • Serve Carrot Cake Pancakes along with Espresso Coffee for a weekend breakfast.



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