The Ultimate Breakfast Treat: Discover the Magic of Carrot Cake Pancakes with Cream Cheese Glaze!

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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:

  1. Mix Dry Ingredients:
    • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and brown sugar.
  2. Mix Wet Ingredients:
    • In another bowl, whisk the egg, buttermilk, vanilla extract, and melted butter until well combined.
  3. 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.
  4. 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:

  1. 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:

  1. Plate the Pancakes:
    • Stack the pancakes on serving plates.
  2. Drizzle with Glaze:
    • Drizzle the cream cheese glaze over the pancakes.
  3. Garnish (Optional):
    • Garnish with extra grated carrots, chopped walnuts, and a sprinkle of cinnamon if desired.
  4. 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!