Corn Carrot Pancakes

in Breakfast, Pancakes

I spent this past weekend making homemade huaraches. I had some a few weeks ago and came home determined to make them by myself.

If you’re not familiar with them, let me lure you in. They’re made with an easy mixture of corn flour (masa), warm water and a dash of salt. After the dough rests you roll it into a cigar-like shape and create a cavity. THEN you spoon a bit of refried beans into the center and roll them out. Throw them on the griddle until brown and then finish them in some hot oil. They’re like this crispy, refried bean fried tortilla. The topping opportunities are endless; everything from carnitas to sauteed vegetables. Hi deliciousness!

Now that I’ve convinced you they’re awesome, I’ll let you know that there’s no huaraches recipe today.(SAD!) But I did have a bunch of corn flour leftover and figure I’d throw some in a batch of pancakes.

This is definitely one of those pantry/refrigerator scraps type of recipe.

I had some corn flour, had a few carrots, a few bananas (didn’t end up using them) and some buttermilk. I remembered a recipe I had seen that combined the two in Good to the Grain. They were for waffles that actually used carrot juice vs. buttermilk. I contemplated running to the store, but that sort of defeated the purpose of this recipe.

I have to say that the corn flour added a softness to the pancakes that I’ve only really experienced with pastry flour.

And while I’ve had carrot cake pancakes, these feel healthier and less like “cakes” for breakfast.

Corn Carrot Pancakes

Print this recipe!

1/2 cup all-purpose flour
1/2 cup corn flour
2 tablespoons light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon kosher salt
3/4 cup buttermilk, plus 2 tablespoons
1 large egg
1 tablespoon unsalted butter, melted and slightly cooled
1 medium carrot, shredded (about 4 tablespoons)

1. In a medium bowl, mix together all-purpose flour, corn flour, light brown sugar, baking powder, baking soda and salt.

2. In a measuring cup, or small bowl, measure out buttermilk. Add egg and melted butter; beat until thoroughly combined.

3. Add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Gently fold in shredded carrot.

4. Heat up your griddle (or cast iron skillet) over medium heat and brush with 1/2 tablespoon of butter. Scoop the batter, using a tablespoon measure or a 1/4 cup measure, on to the warm skillet. Cook for 2-3 minutes, until small bubbles form on the surface of the pancake, and then flip. Turn heat down to medium-low and cook on opposite side for about 1 minute, or until golden brown.

5. Transfer cooked pancakes to a baking sheet and place in oven to keep warm. Proceed with the rest of the batter until you’re done.

Recipe inspired by Corn and Carrot Waffles from Good to the Grain

{ 47 comments… read them below or add one }

Margherita @TheIronYou February 24, 2012 at 12:29 am

I never thought of making pancakes with corn flour and carrots. After reading your recipe I’m really intrigued by how’s the final taste…

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Averie @ Love Veggies and Yoga February 24, 2012 at 12:34 am

These look so creative…and good! I bet the carrots are awesome in them. I love carrot cake. And carrot pancakes, how fun!

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Ruby Alexandra February 24, 2012 at 1:00 am

I am a huge fan of carrot cake but not so much of pancakes (I know, am I an alien?) Interesting nonetheless!

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Adrianna February 24, 2012 at 7:07 pm

Blasphemy!!! ;)

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marissa @ the boot February 24, 2012 at 1:01 am

i haven’t met a pancake i didn’t like, so these are definitely worth a try! great photos!

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Emilia February 24, 2012 at 1:45 am

I’m always uncertain as to whether I like pancakes, but I have a feeling I would like these. So impressed by the decision to mix corn flour and carrots together, original and welcome on any breakfast table. Great recipe!

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Villy @ For the love of Feeding February 24, 2012 at 2:37 am

Drooling! I love pancakes!

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Blog is the New Black February 24, 2012 at 3:39 am

What a great idea!!!

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Katrina @ Warm Vanilla Sugar February 24, 2012 at 4:08 am

Oh geeze, these look so yummy!! I love how you added corn flour. Such a great idea :)

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Heather (Heather's Dish) February 24, 2012 at 4:50 am

these look great, and i bet the carrots add the perfect amount of sweetness!

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Sally @ Spontaneous Hausfrau February 24, 2012 at 4:53 am

These sound so interesting and delicious but they look even better – just look at those crispy, buttery edges!!

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Jessica @ How Sweet February 24, 2012 at 4:58 am

Make me breakfast please! Especially since this means I will eat vegetables for breakfast.

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Amber February 24, 2012 at 7:16 am

Gah! I would love these. Great way to combine something sweet with something healthy. Woohoo!

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Margarita February 24, 2012 at 7:48 am

I can’t get enough of pancakes! Even though there’s so many different kinds that I read about in the past few weeks, there’s always something new and interesting. I’ve never had corn pancakes but already loving this!

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channing [channingosity] February 24, 2012 at 8:17 am

yummers! absolutely love the texture of corn flour and carrots make everything amazing. and orange! i think i’ve found my loungey sunday morning breakfast! cheers!

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Coda February 24, 2012 at 8:18 am

This is great!! Its like your read my mind! I was just thinking that I have to use up my carrots before they go bad! Yay :)

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Valerie @ Sex, Food, and Rock & Roll February 24, 2012 at 8:29 am

This sounds great! I love savory pancakes. :-D

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Amy @ Elephant Eats February 24, 2012 at 9:28 am

These look/sound awesome! They look really soft and delicious…and i just happen to have some corn flour in my pantry. Lucky me :)

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Samantha Lee February 24, 2012 at 9:29 am

Looks & sound absolutely scrumptious! Can’t wait to try this tmrw morning! Thank you for the recipe.

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France February 24, 2012 at 9:38 am

Those look great. Any reason to put veggies into breakfast is a good one. I bet with cinnamon and nutmeg it might even taste light carrot cake….I might have to try that!

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Angela @ The Dancer Bakes February 24, 2012 at 9:49 am

Mmmmm, these look and sound amazing!

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Stefanie @ Sarcastic Cooking February 24, 2012 at 9:55 am

Oh my gosh! These look fantastic! I never would have thought to combine all these flavors. So creative, I must try these!

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kickpleat February 24, 2012 at 9:59 am

I have so much corn flour in my cupboard – from masa to some yellow stuff. Love the idea of using it in pancakes! Yum.

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chelsea February 24, 2012 at 10:10 am

oh my! i am allll over this

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Dana B @ thebakingbooth February 24, 2012 at 10:11 am

These remind me of the spinach-peanut butter stew I made the other night. No, it’s not a clean out the fridge recipe (actually it’s African), but it sounds bizarre and looks great, just like these pancakes :)

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Adrianna February 24, 2012 at 7:07 pm

That sounds really interesting. I dig it.

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Kristi February 24, 2012 at 1:20 pm

I made corn pancakes this summer with zucchini because, OVBIOUSLY, I had a ton of zucchini leftover (somehow people think just because I bake I must want all their leftover zucchini???) and had to do something delicious with it. They were fab! We had them sweet one day (cinnamon, maple syrup, & apples) and savory the next dipped in leftover pizza sauce & sour cream. I’m definitely trying them this way next. THANK YOU!!! (And gorgeous photos btw!)

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erin @ yummy supper February 24, 2012 at 9:54 pm

Adrianna, first off, I thought you were making huarache sandals ( and I thought that was rad!) and then I read on about huarache and want to learn to make those too:) Where have I been that I’ve missed these tasty treats? Your pancakes look awesome, and you’ve also lured me in to this whole huarache thing. Tell me more:)
-E

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Mel-D February 25, 2012 at 6:53 am

Is corn flour the same as corn meal?

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Adrianna February 25, 2012 at 10:53 am

No it’s different. Corn flour is much finer and more of a powder, while cornmeal is coarser in texture.

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Heidi Bundles Of Hugs February 25, 2012 at 7:37 am

Yum! Making this for breakfast today!

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Kimberley February 25, 2012 at 11:45 am

Such an impressive use of what’s on hand! These are so awesome. It’s been too long since I’ve made pancakes.

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Betty @ scrambled hen fruit February 25, 2012 at 5:22 pm

What a great way to sneak in some extra veggies! :) I love savory corn cakes, but I’ve never thought to add in carrots. Those huaraches look yummy too! :)

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Kelsey @aslolife February 26, 2012 at 1:59 pm

Never thought about putting carrots in pancakes–will definitely have to try!

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Lucie (Thursday Night Dinner) February 26, 2012 at 2:57 pm

wow these look delicious!

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Young Wifey February 26, 2012 at 3:34 pm

I love zucchini pancakes, but carrot corn sounds delicious too!

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Kim February 26, 2012 at 4:00 pm

Oh. My. Goodness. It’s been a while since I’ve visited and I drop by and you’re all grown up now! Your site design is so clean and fresh– simply delightful! And your photography is more stunning than ever. Wow. I’m so impressed with you two!! And I’m loving these carrot pancakes. Huaraches still sound rather intriguing…maybe one day?

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Adrianna February 26, 2012 at 4:03 pm

Thank you, Kim! Haha…yes this little blog has come a long way. :) Yes, I have big plans for the huaraches. Definitely one day.

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hannah February 26, 2012 at 5:52 pm

These look absolutely delicious! Weekend brunch fo sho.

xox.

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Anna @ the shady pine February 26, 2012 at 8:56 pm

Mmmmm I like the variation of these pancakes and would be so happy to be served these for breakfast or lazy brunch!

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Ani Mendez February 27, 2012 at 11:21 am

wooooooooooooow!!!!!!!!!
magnificas, las haré!

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Kasey February 27, 2012 at 10:08 pm

I don’t know why on earth I’ve never tried making pancakes with carrot. I’m also fascinated by the huaraches!

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Valerie @ Sex, Food, and Rock & Rol l March 6, 2012 at 7:23 am

I made these today and they’re delicious! Definitely not too sweet, and nice and soft. Thank you, Adrianna!

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Adrianna March 6, 2012 at 10:08 am

YAY! Awesome.

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Jill April 16, 2012 at 8:36 pm

I love your coffee cup! Where is it from?

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tanya1234 June 16, 2013 at 10:52 am

I keep burning them do u have any idea Y

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Adrianna Adarme June 16, 2013 at 4:46 pm

What is your temperature set to?

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