If you’re a fan of classic carrot cake and fluffy pancakes, you’re in for a delightful treat today. We’re about to embark on a culinary adventure, combining the sweet, spiced flavors of carrot cake with the comforting indulgence of pancakes. These Carrot Cake Pancakes are not only mouthwateringly delicious but also incredibly easy to make. Whether you’re a seasoned home chef or just starting your culinary journey, this recipe is for everyone.
| Servings | Cooking Time | CALORIES |
| 4 | 30mins | 340 per serving |
Who Is This Recipe For?
This recipe is perfect for those who enjoy a hearty and sweet breakfast or brunch. If you want to impress your friends and family with a homemade, restaurant-quality breakfast, look no further. These Carrot Cake Pancakes are an ideal choice for special occasions or when you simply want to treat yourself to something scrumptious.
Why It’s Great
Carrot Cake Pancakes offer the best of both worlds. They capture the essence of a classic carrot cake but in a pancake form. What makes this recipe truly great is:
- Flavor Fusion: These pancakes are a fusion of carrot cake’s warm spices, grated carrots, and cream cheese frosting, all encapsulated in a fluffy pancake.
- Ease of Preparation: You don’t need to be an experienced chef to master this recipe. It’s beginner-friendly and perfect for anyone who loves breakfast.
- Impressiveness: These pancakes are visually appealing and perfect for showcasing your cooking skills to your guests.
- Customizable: You can adapt this recipe to suit your preferences, making it an excellent choice for those with dietary restrictions.
- Family Favorite: It’s a recipe that can bring the family together on a lazy weekend morning or a special occasion.
Now, let’s dive into the details of creating this mouthwatering delight.
Ingredients
Here’s a list of the ingredients you’ll need:
For the Pancakes:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2-3 tablespoons milk
For Garnish (Optional):
- Chopped nuts (walnuts or pecans)
- Shredded coconut
Kitchen Equipment
To create these delectable Carrot Cake Pancakes, you’ll need:
- Mixing bowls
- Whisk
- Grater
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
Now, let’s move on to the step-by-step instructions to make these pancakes.
Directions
Preparing the Pancake Batter
- In a mixing bowl, combine the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. In another bowl, whisk together the eggs, buttermilk, sugar, and vanilla extract. Slowly add the wet mixture to the dry ingredients and stir until just combined. Gently fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
Cooking the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour a scoop of the pancake batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, then flip and cook the other side until they’re golden brown. This should take about 2-3 minutes per side.
Making the Cream Cheese Frosting
- While the pancakes are cooking, prepare the cream cheese frosting. In a bowl, beat the softened cream cheese and butter until creamy and smooth. Add powdered sugar, vanilla extract, and enough milk to achieve your desired consistency. Mix until well combined.
Assembling the Pancakes
- Once the pancakes are ready, stack them on a plate. Drizzle a generous amount of cream cheese frosting over the stack. If you like, sprinkle chopped nuts and shredded coconut on top for extra texture and flavor.
Tips and Variations
- Gluten-Free Option: You can substitute the all-purpose flour with a gluten-free flour blend to make these pancakes gluten-free.
- Dietary Alternatives: If you’re looking for a healthier version, you can use whole wheat flour and replace some or all of the sugar with a natural sweetener like honey or maple syrup.
- Spice It Up: Feel free to adjust the level of spiciness by adding more cinnamon or nutmeg to your taste.
- Add-Ins: Get creative by adding raisins, dried cranberries, or chocolate chips to the pancake batter.
Serving Suggestions
These Carrot Cake Pancakes are a delightful breakfast treat on their own, but if you want to take it to the next level, consider these pairings:
- Beverages: Serve with a hot cup of coffee, a latte, or a spiced chai tea for a perfect morning combination.
- Fresh Fruits: Accompany your pancakes with a side of fresh, seasonal fruits for a refreshing contrast.
Storing Leftovers
If you have any leftover pancakes, store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply pop them in the microwave or reheat them in a skillet until warm. Be sure to refrigerate any leftover cream cheese frosting separately.
Conclusion
Incorporating the flavors of carrot cake into pancakes is a stroke of breakfast brilliance. These Carrot Cake Pancakes are not just a treat for your taste buds but also a feast for your eyes. They are perfect for a leisurely weekend breakfast, a special celebration, or whenever you want to impress your loved ones. Prepare to savor the warm, spiced goodness of carrot cake in every bite.
Now it’s your turn to enjoy and share the joy. If you love this recipe, don’t forget to share it with your friends and family. For more mouthwatering recipes and culinary inspiration, subscribe to our blog.
MORE CARROT CAKES
Carrot Cake Pancakes Recipe
Equipment
- Mixing bowls
- Whisk
- Grater
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2-3 tablespoons milk
- Chopped nuts (walnuts or pecans)
- Shredded coconut
Instructions
- In a mixing bowl, combine the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. In another bowl, whisk together the eggs, buttermilk, sugar, and vanilla extract. Slowly add the wet mixture to the dry ingredients and stir until just combined. Gently fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour a scoop of the pancake batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, then flip and cook the other side until they're golden brown. This should take about 2-3 minutes per side.
- While the pancakes are cooking, prepare the cream cheese frosting. In a bowl, beat the softened cream cheese and butter until creamy and smooth. Add powdered sugar, vanilla extract, and enough milk to achieve your desired consistency. Mix until well combined.
- Once the pancakes are ready, stack them on a plate. Drizzle a generous amount of cream cheese frosting over the stack. If you like, sprinkle chopped nuts and shredded coconut on top for extra texture and flavor.
Notes
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!