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–+ servings
Ranis

Carrot Cake Pancakes with Cream Cheese Glaze Delight You!

Delicious Carrot Cake Pancakes topped with a creamy cream cheese glaze, perfect for breakfast or brunch.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In another bowl, mix the shredded carrots, buttermilk, eggs, vegetable oil, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
  4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of oil.
  5. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake.
  6. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.
  7. Repeat with the remaining batter.
  8. For the cream cheese glaze, beat the softened cream cheese in a bowl until smooth.
  9. Gradually add the powdered sugar, milk, and vanilla extract, mixing until creamy and well combined.
  10. Serve the pancakes warm, drizzled with the cream cheese glaze.

Nutrition

Serving: 1pancakeCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 9gCholesterol: 70mgSodium: 300mgFiber: 2gSugar: 15g

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.

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