1. Recipes

How to Make Carrot Cake Pancakes - A Step-by-Step Guide

Carrot cake pancakes are a delicious twist on a classic breakfast favorite. These pancakes are packed with the flavors of a traditional carrot cake, including carrots, cinnamon, and nutmeg. They are fluffy, moist, and perfectly spiced, making them the perfect treat for a special weekend brunch or a cozy weekday breakfast.

These pancakes are a great way to enjoy the flavors of carrot cake in a new and creative way. Whether you are a fan of carrot cake or just love a good pancake, these...

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Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon table salt
  • 1 cup whole buttermilk
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup finely grated carrot
  • 3 tablespoons unsalted butter, melted, plus more for griddle
  • 3 ounces cream cheese, softened
  • 1 tablespoon whole milk
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • 3 tablespoons golden raisins
  • 3 tablespoons toasted chopped pecans or walnuts
  • 3 tablespoons toasted unsweetened coconut flakes
  • 1 tablespoon finely chopped candied ginger (Optional)

Information

  • Cook Time: 5 mins
  • Active Time: 35 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 8 pancakes

  • Gather all ingredients.
  • Prepare the Pancakes: Whisk together flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl until combined.
  • Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set aside.
  • Prepare the Frosting: In a medium bowl, whisk together cream cheese, milk, powdered sugar, and vanilla until smooth. Set aside.
  • Prepare the Topping: In a small bowl, stir together raisins, pecans, coconut, and ginger, if desired. Set aside.
  • Heat a large nonstick skillet or griddle over medium. Grease skillet or griddle with butter.
  • Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd skillet. Cook until bubbles begin to form on surface of pancakes and edges look dry, 2 to 3 minutes. Flip, and cook until fluffy and slightly firm, about 1 minute. Repeat with remaining batter, adding butter and adjusting heat as needed.
  • Divide pancakes evenly among 4 plates. Drizzle Pancakes evenly with Frosting, and sprinkle evenly with Topping.

    • Nutrition

    458 cal.

    • Total Fat: 25g
    • Saturated Fat: 14g
    • Cholesterol: 96mg
    • Sodium: 630mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 4g
    • Protein: 11g
    • Potassium: 374mg

    Categories

    Breakfast recipes
    Dessert recipes
    Vegetarian recipes
    Pancake recipes
    Carrot cake recipes