Description
Delicious Carrot Cake Pancakes topped with a creamy cream cheese glaze, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups shredded carrots (about 2–3 medium carrots)
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the shredded carrots, buttermilk, eggs, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of oil.
- Pour about 1/4 cup of the pancake batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.
- Repeat with the remaining batter.
- For the cream cheese glaze, beat the softened cream cheese in a bowl until smooth.
- Gradually add the powdered sugar, milk, and vanilla extract, mixing until creamy and well combined.
- Serve the pancakes warm, drizzled with the cream cheese glaze.
Notes
- For added flavor, mix in 1/2 cup of chopped walnuts or pecans into the batter.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 320
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg