Carrot Cake Pancakes

Carrot Cake Bunny Pancakes with Buttermilk Vanilla crème Syrup

Carrot Cake Bunny Pancakes



Do you have family in town for Easter festivities? Are you going to an Easter egg hunt? What are you cooking this weekend to celebrate spring and Easter? For a little whimsical fun how about making our adorable carrot cake bunny pancakes with our delicious buttermilk crème syrup!

Carrot Cake Bunny Pancakes

Whether you are cooking for the two of you or hosting the family brunch; these precious little hare’s pared with a side of bacon, fruit salad and a tall glass of orange juice or a mimosa and smothered in the decadent buttermilk vanilla crème syrup will bring a smile to anyone’s face.

Farm Basket Tulip Centerpiece

Don’t forget to add a centerpiece to your table for this bunnyriffic Easter brunch. We love the color combination of the delicate tulips against the white eggs and the farm influence of the wire basket. Be sure to choose a fun placemat fitting for the occasion. To create our look we used tissue paper. Just cut each sheet in half and you have instant placemats. We love that after the meal you simply pick it up and toss it. This makes cleaning so easy.

Let’s hop to it and get these bunnies started.

Carrot Cake Pancake Ingredients

  • Use your favorite plain, buttermilk or whole wheat pancake mix.
  • 1 Cup finely grated carrots
  • 1TBL Cinnamon
  • 2 Tsp ground ginger
  • ½ Tsp Allspice
  • ½ Tsp Cloves
  • ½ Tsp Nutmeg
  • Non stick cooking spray

Buttermilk Vanilla Crème Syrup Ingredients

  • 1 Cup Buttermilk
  • ½ Cup Real Butter
  • 1 ½ Cups Sugar
  • ½ Tsp Baking soda
  • 1 ½ Tsp Vanilla

Directions for the Buttermilk Vanilla Crème Syrup

In the small 1.5 quart Kitchen Charm sauce pan combine the buttermilk, butter and sugar. Turn heat to medium high stirring occasional. Wait for the mixture to come to a full boil; turn heat off, add baking soda and vanilla; stir to combine. As it cools it will thicken up slightly and become more the texture of syrup. You can serve this either warm or cold.

Pancake Directions

In a small bowl combine the cinnamon, ginger, allspice, cloves and nutmeg, mix well with a whisk. Set aside.

Make up your pancake mix according to the directions and the number of people you want to serve. Add in shredded carrots and 1 tablespoon of the spice mix per batch. Heat up the Kitchen Charm square griddle on medium and spray with non stick cooking spray.

For each bunny body use ¼ cup of batter and slowly pour it onto the Kitchen Charm griddle to achieve as much of a round circle as possible. For the head use half the amount you did for the body. Cook pancakes 2-3 minutes on each side. You’ll know it’s time to flip the pancakes when they form bubbles all over the top side.

For the ears and the feet you’ll need a plastic bottle with a squeeze spout; like a mustard or ketchup bottle. Put some batter in the bottle and then squeeze it out on the hot griddle into the shape of the ears and the feet.

Arrange all the parts on a plate to make Mr. Peter Cotton tail. You’ll find yourself admiring your adorable creation. Top with Our scrumptious buttermilk vanilla cream syrup it’s the perfect sweet accompaniment to our savory carrot cake bunny pancakes. The farm basket with eggs and tulip arrangement make this table a delightful site to sit down to.

Life is Delicious

1 thought on “Carrot Cake Pancakes”

  1. Wow, the bunny is looking so adorable. A perfect, delicious and an unique Easter recipe. Thanks for these precious recipe Renee 🙂

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