Carrot Buttermilk Pancakes

Carrot Buttermilk PancakesThese aren’t your grandmother’s buttermilk pancakes but they’re still delicious!

Carrot Buttermilk Pancakes
Makes 16
  • 1½ cups grated carrot
  • 6 tablespoons sugar, divided
  • 2 cups boiling water
  • 1½ cups whole buttermilk
  • 2 large eggs
  • 2 teaspoons orange zest
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¼ cup unsalted butter, melted
  • Maple syrup, to serve
  • Garnish: toasted chopped pecans, carrot curls
  1. Place carrot and 2 tablespoons sugar in a medium bowl. Add 2 cups boiling water, and let stand for 30 minutes. Drain.
  2. In a large bowl, whisk together buttermilk, eggs, zest, and remaining 4 tablespoons sugar. Stir in carrot.
  3. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Add flour mixture to carrot mixture, stirring just until combined. (Do not overmix.) Fold in melted butter.
  4. Lightly brush a large nonstick skillet or griddle with canola oil, and heat over medium heat. Using a ¼-cup measuring cup, pour batter 1 inch apart onto prepared pan. Cook until bubbles appear on surface and bottom is golden brown, about 3 minutes. Turn pancakes; cook until bottom is golden brown, about 3 minutes. Serve with maple syrup. Garnish with pecans and carrot, if desired.

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