Recipe By Laura Kanya
Published Jan 8th
Carrot Cake Pancakes
Prep - Cook 5m Additional 35m Ready In 40m
Servings 4 Calories 458 kcal

These carrot cake pancakes are like having cake for breakfast. Serve them drizzled with frosting and a crunchy nut and raisin topping.

Recipe Ingredients

  • 1.25 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon pumpkin pie spice
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon table salt
  • 1 cup whole buttermilk
  • 0.25 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.75 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
  • 0.5 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

Cooking Directions

  1. 1 Gather all ingredients.
  2. 2 Prepare the Pancakes: Whisk together flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl until combined.
  3. 3 Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set aside.
  4. 4 Prepare the Frosting: In a medium bowl, whisk together cream cheese, milk, powdered sugar, and vanilla until smooth. Set aside.
  5. 5 Prepare the Topping: In a small bowl, stir together raisins, pecans, coconut, and ginger, if desired. Set aside.
  6. 6 Heat a large nonstick skillet or griddle over medium. Grease skillet or griddle with butter.
  7. 7 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.
  8. 8 Divide pancakes evenly among 4 plates. Drizzle Pancakes evenly with Frosting, and sprinkle evenly with Topping.

Nutrition Facts

  • Calories 458 kcal
  • Carbohydrate 49 g
  • Cholesterol 96 mg
  • Fiber 4 g
  • Protein 11 g
  • Saturated Fat 14 g
  • Sodium 630 mg
  • Fat 25 g
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