Carrot Cake Pancakes Recipe
Ingredients:
For the Pancakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons brown sugar
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 cup finely grated carrots
- 1/4 cup chopped walnuts (optional)
- 1/4 cup raisins (optional)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons milk (more as needed)
- 1/2 teaspoon vanilla extract
Instructions:
Prepare the Pancakes:
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and brown sugar.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and brown sugar.
- Mix Wet Ingredients:
- In another bowl, whisk the egg, buttermilk, vanilla extract, and melted butter until well combined.
- Combine Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the grated carrots, chopped walnuts, and raisins if using.
- Cook the Pancakes:
- Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter.
Prepare the Cream Cheese Glaze:
- Make the Glaze:
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar, milk, and vanilla extract. Beat until well combined and smooth, adding more milk as needed to reach a pourable consistency.
Serve:
- Plate the Pancakes:
- Stack the pancakes on serving plates.
- Drizzle with Glaze:
- Drizzle the cream cheese glaze over the pancakes.
- Garnish (Optional):
- Garnish with extra grated carrots, chopped walnuts, and a sprinkle of cinnamon if desired.
- Enjoy:
- Serve the carrot cake pancakes warm and enjoy!
Tips:
- For extra flavor, you can add a teaspoon of orange zest to the pancake batter.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- These pancakes can be frozen and reheated in a toaster or oven for a quick breakfast.
Enjoy your delicious Carrot Cake Pancakes!
