Carrot Cake Pancakes
Indulge in fluffy carrot cake pancakes that make weekends special. Perfectly spiced and easy to make, they’re the ultimate breakfast, brunch or dessert treat.
Servings: 18 pancakes
Equipment
- Skillet Large or Griddle
Ingredients
For the Pancakes:
- 2 Cups self-rising flour spooned and leveled
- ⅓ Cup light brown sugar packed
- 2 Teaspoons ground cinnamon
- ½ Teaspoon ground nutmeg
- ½ Teaspoon ground ginger
- 2 eggs large, at room temperature
- 1 ½ Cups whole milk
- 4 Tablespoons salted butter ½ Stick, melted and slightly cooled
- 2 Teaspoons vanilla extract
- ½ Cup shredded carrots
For the Sauce:
- ½ Cup cream cheese 4 Ounces, at room temperature
- 3 Tablespoons maple syrup
- ¼ Teaspoon ground cinnamon
- ½ Teaspoon vanilla extract
- ¼ Teaspoon almond extract
Instructions
Make the Pancake Batter:
- In a large bowl, whisk the flour, brown sugar, cinnamon, nutmeg and ginger until well incorporated.
- To the bowl, add the eggs, milk, butter, and vanilla. Stir until just combined.
- Gently stir in the shredded carrots, as well as the raisins and walnuts if using.
- Allow the batter to rest overnight or for at least 10 minutes.
Make the Sauce:
- In a medium bowl, add the cream cheese, maple syrup, cinnamon, vanilla extract and almond extract.
- Use a hand mixer set to low to whip the sauce until smooth and without any lumps (about 2 minutes).
Cook the Pancakes:
- Preheat your griddle to 300°F or set a skillet on your stove to medium heat.
- Spray or butter your griddle or skillet and, using a ¼ cup measuring cup, scoop and pour the batter onto the griddle or skillet.
- Cook the pancakes for about 3 minutes or until the edges appear dry and the bubbles in the center begin to pop.
- Use a spatula to flip and cook on the other side for 2 or 3 minutes until golden.
Plate and Serve:
- Top your pancakes with the sauce and serve warm, garnishing with additional raisins and walnuts if liked.
Notes
Easy mixing: Use a hand mixer or a stand mixer with the whisk attachment to make your cream cheese syrup. For the batter, you can use a blender or hand mixer, although a simple balloon whisk works well to ensure there are no pockets of dry ingredients and the mixture is lump-free.
Choose the right flour: Self-rising flour has the leavening agent included, which means your pancakes will be soft and fluffy.
Grease your skillet or griddle: Use melted butter, coconut oil or nonstick cooking spray to ensure your pancakes don't stick.
Serve warm: Enjoy the pancakes warm. The cream cheese frosting sauce can be served cold, as it will warm up a little when drizzled over the hot pancakes.
Storing leftovers: If storing leftovers, it's important to let them cool completely first, otherwise you'll end up with condensation which means faster spoilage.
Choose the right flour: Self-rising flour has the leavening agent included, which means your pancakes will be soft and fluffy.
Grease your skillet or griddle: Use melted butter, coconut oil or nonstick cooking spray to ensure your pancakes don't stick.
Serve warm: Enjoy the pancakes warm. The cream cheese frosting sauce can be served cold, as it will warm up a little when drizzled over the hot pancakes.
Storing leftovers: If storing leftovers, it's important to let them cool completely first, otherwise you'll end up with condensation which means faster spoilage.
Nutrition
Calories: 158kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 57mg | Potassium: 100mg | Fiber: 1g | Sugar: 7g | Vitamin A: 223IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 0.4mg
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