Description
Fluffy Carrot Cake Pancakes are a delightful twist on the classic breakfast favorite, packed with shredded carrots, warm spices, and topped with a luscious cream cheese drizzle.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 cup finely shredded carrots
- 2 tbsp melted butter
- 1/4 cup chopped walnuts (optional)
- 2 oz cream cheese, softened
- 1/4 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract (for drizzle)
Instructions
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk buttermilk, egg, and vanilla extract until combined.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in shredded carrots, melted butter, and walnuts if using.
- Heat a lightly greased skillet over medium heat and pour 1/4 cup batter per pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- To make the cream cheese drizzle, beat cream cheese until smooth, then mix in powdered sugar, milk, and vanilla extract until desired consistency is reached.
- Drizzle cream cheese mixture over warm pancakes and serve.
Notes
- Use freshly grated carrots for best texture and flavor.
- You can make the cream cheese drizzle ahead and refrigerate it.
- Add a pinch of ginger or cloves for extra spice if desired.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 14g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg