Carrot Cake Pancakes Recipe

Name: Carrot Cake Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon table salt; ½ teaspoon ground cinnamon; ½ teaspoon freshly grated nutmeg; 1 large egg; 2 tablespoons packed brown sugar; 1 cup buttermilk; 1 teaspoon pure vanilla extract; 2 cups finely grated carrots; 3 tablespoons butter, for griddle; cream cheese, topping; 4 ounces cream cheese, at room temperature; ¼ cup powdered sugar; 2 tablespoons milk; ½ teaspoon pure vanilla extract; 1 dash ground cinnamon

Servings: persons

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk
1 teaspoon pure vanilla extract
2 cups finely grated carrots
3 tablespoons butter, for griddle
cream cheese, topping
4 ounces cream cheese, at room temperature
¼ cup powdered sugar
2 tablespoons milk
½ teaspoon pure vanilla extract
1 dash ground cinnamon

1
Place a rack in the upper third of your oven and preheat to 200F This will keep the pancakes warmed as theyre fried in batches.
2
To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3
In a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla.
4
Stir in carrots.
5
Stir carrot mixture into dry ingredients, stirring until just Incorporated.
6
To make the cream cheese topping: In a small bowl, beat the cream cheese until fluffy and lump-free.
7
Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon.
8
Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan.
9
Spoon 2 tablespoons batter into the hot pan per pancake.
10
flipping once, until pancakes are golden on both sides, about 2 minutes per side.
11
Transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding more butter as needed.
12
Serve warm with cream cheese topping.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon table salt, and more.

Yes, Carrot Cake Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Pancakes

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