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Carrot Cake Pancakes
Indulge in a delightful stack of Carrot Cake Pancakes that perfectly captures the essence of a classic carrot cake! These fluffy pancakes are infused with warm spices, sweet grated carrots, and crunchy walnuts, all topped with a creamy, dreamy frosting that will make your breakfast feel like a special occasion. Perfect for lazy weekends or festive brunches, these pancakes bring joy and comfort to every bite, making them an instant family favorite.
Ingredients
- All-purpose flour
- 1 1/2 cups
- Baking powder
- 2 teaspoons
- Cinnamon
- 1 teaspoon
- Nutmeg
- 1/4 teaspoon
- Salt
- 1/2 teaspoon
- Grated carrots
- 1 cup (about 2 medium carrots)
- Brown sugar
- 1/4 cup
- Milk
- 1 cup
- Egg
- 1 large
- Vanilla extract
- 1 teaspoon
- Unsalted butter
- 2 tablespoons, melted
- Cream cheese
- 4 ounces, softened
- Powdered sugar
- 1/2 cup
- Additional milk
- 2 tablespoons (for frosting)
- Chopped walnuts
- 1/2 cup (for garnish)
Instructions
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined.
- In a separate bowl, combine the grated carrots, brown sugar, milk, egg, vanilla extract, and melted butter. Mix until the ingredients are fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- While the pancakes are cooking, prepare the cream cheese frosting by mixing together the softened cream cheese, powdered sugar, and 2 tablespoons of milk in a small bowl until smooth and creamy.
- Serve the carrot cake pancakes warm, topped with a generous dollop of cream cheese frosting and a sprinkle of chopped walnuts.
Tips
- For an extra burst of flavor, consider adding raisins or crushed pineapple to the batter.
- You can make these pancakes ahead of time and freeze them. Just reheat in the toaster or microwave when you're ready to enjoy!
- Substitute whole wheat flour for a healthier option, or try gluten-free flour if you prefer.
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 15 minutes Cook Time: 15 minutes Calories: 320 Fat: 15g Carbs: 44g Protein: 6g Sodium: 450mg Sugar: 10g
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