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Carrot Cake Pancakes Recipe

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★★★★★

4.4 from 55 reviews

Delight in these fluffy Carrot Cake Pancakes that combine the classic flavors of carrot cake with the convenience of a breakfast favorite. Packed with warm spices, grated carrots, nuts, and raisins, and topped with a luscious cream cheese glaze, these pancakes are perfect for a cozy weekend brunch or any day you crave a sweet, comforting treat.

Ingredients

Scale

Dry Ingredients

  • 1 cup (125g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger

Wet Ingredients

  • ¼ cup (50g) brown sugar
  • ¾ cup (180ml) milk (dairy or non-dairy)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter or oil

Mix-ins

  • ¾ cup (90g) finely grated carrots
  • ¼ cup (25g) chopped walnuts or pecans (optional)
  • ¼ cup (40g) raisins (optional)

Cream Cheese Glaze

  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons maple syrup or powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Carrots and Nuts: Finely grate the carrots so they blend smoothly into the batter. If using nuts, chop them into small pieces to distribute evenly.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures the leavening agents and spices are evenly mixed.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the brown sugar, milk, egg, vanilla extract, and melted butter or oil. Allow the melted butter to cool slightly before combining to avoid cooking the egg.
  4. Combine Wet and Dry: Slowly pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are fine to keep the pancakes light and fluffy. Avoid overmixing.
  5. Add Carrots and Mix-ins: Gently fold in the grated carrots, optional nuts, and raisins. The batter should be slightly thick, ideal for pancake consistency.
  6. Heat the Pan: Warm a non-stick pan or griddle over medium heat. Lightly grease with butter or oil to prevent sticking.
  7. Cook Pancakes: Use a ¼ cup measuring cup to scoop the batter onto the hot pan. Cook for 2-3 minutes until bubbles form on the surface and edges are set.
  8. Flip Pancakes: Carefully flip each pancake and cook for an additional 1-2 minutes until golden brown. Adjust heat to medium-low if they brown too quickly before cooking through.
  9. Prepare Cream Cheese Glaze: In a small bowl, whisk together softened cream cheese, maple syrup (or powdered sugar), milk, and vanilla extract. Add extra milk to achieve a drizzle-friendly consistency if the glaze is too thick.
  10. Serve: Stack the pancakes and drizzle generously with the cream cheese glaze. Optionally, top with extra nuts, a sprinkle of cinnamon, or a drizzle of maple syrup. Enjoy immediately with coffee, tea, or fresh fruit.

Notes

  • Grate carrots finely to ensure they incorporate smoothly and cook evenly in the batter.
  • Use finely chopped nuts to avoid large chunks that may disrupt pancake texture.
  • Avoid overmixing the batter for light, fluffy pancakes.
  • If using non-dairy milk, choose an unsweetened variety to control sweetness.
  • Adjust cooking temperature to prevent burning and ensure pancakes are cooked through.
  • The cream cheese glaze can be prepared ahead and refrigerated; bring to room temperature before using.
  • Optional ingredients like nuts and raisins can be omitted or substituted based on dietary preferences.

Keywords: carrot cake pancakes, breakfast pancakes, cream cheese glaze, spiced pancakes, carrot recipes, brunch ideas

Find it online: https://epicrecipebox.com/carrot-cake-pancakes-recipe/