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In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, salt, and light brown sugar until well combined. Set aside.

In a separate medium bowl, whisk together the large egg, milk, melted unsalted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Fold in the finely grated carrots.

Heat a large non-stick griddle or frying pan over medium heat. Lightly grease the griddle with 1 tablespoon of unsalted butter or cooking spray.

Pour about 1/4 cup of batter per pancake onto the hot griddle. Immediately place a bear-shaped cookie cutter over the batter and gently push down to help shape the pancake. Cook for 2 to 3 minutes, or until bubbles begin to form on the surface and the edges look set.

Carefully remove the cookie cutter (if using) and flip the pancakes with a spatula. Cook for another 1 to 2 minutes on the second side, or until golden brown and cooked through.

Transfer cooked pancakes to a plate and keep warm while you repeat the process with the remaining batter, greasing the griddle as needed.

Serve the warm bear-shaped carrot pancakes immediately, drizzled with maple syrup and garnished with fresh berries and a dollop of whipped cream, if desired.


In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, salt, and light brown sugar until well combined. Set aside.

In a separate medium bowl, whisk together the large egg, milk, melted unsalted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Fold in the finely grated carrots.

Heat a large non-stick griddle or frying pan over medium heat. Lightly grease the griddle with 1 tablespoon of unsalted butter or cooking spray.

Pour about 1/4 cup of batter per pancake onto the hot griddle. Immediately place a bear-shaped cookie cutter over the batter and gently push down to help shape the pancake. Cook for 2 to 3 minutes, or until bubbles begin to form on the surface and the edges look set.

Carefully remove the cookie cutter (if using) and flip the pancakes with a spatula. Cook for another 1 to 2 minutes on the second side, or until golden brown and cooked through.

Transfer cooked pancakes to a plate and keep warm while you repeat the process with the remaining batter, greasing the griddle as needed.

Serve the warm bear-shaped carrot pancakes immediately, drizzled with maple syrup and garnished with fresh berries and a dollop of whipped cream, if desired.
