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Carrot Cake Pancakes

carrot cake pancakes
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Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 2 large eggs
  • 3/4 cup milk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup finely grated carrots
  • For the cream cheese topping (optional):
  • 4 ounces cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk
  • Optional add-ins:
  • 1/4 cup finely chopped walnuts or pecans
  • 2 tablespoons golden raisins
  • 1 teaspoon orange zest

Instructions

  1. In a large bowl, whisk together flour, baking powder, salt, brown sugar, cinnamon, nutmeg, ginger, and allspice.
  2. In a separate bowl, beat eggs until slightly frothy. Add milk, melted butter, and vanilla extract, whisking until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some small lumps are fine.
  4. Fold in the grated carrots gently. If using, fold in nuts, raisins, or orange zest.
  5. Let batter rest for 5-10 minutes while heating a non-stick skillet or griddle over medium heat.
  6. Lightly coat the cooking surface with butter, wiping away excess.
  7. Pour 1/4-cup portions of batter onto the skillet, leaving space between each for expansion.
  8. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  9. Flip pancakes carefully and cook until golden brown on the second side, about 1-2 minutes more.
  10. For the cream cheese topping: Beat softened cream cheese with powdered sugar and vanilla until smooth. Add milk gradually until desired drizzling consistency is reached.
  11. Serve pancakes warm, drizzled with cream cheese topping or maple syrup.

Notes

  • For extra fluffy pancakes, don’t overmix the batter – a few lumps are good!
  • Freshly grated carrots work best – pre-shredded carrots are often too dry.
  • The batter can be made gluten-free by substituting a 1:1 gluten-free flour blend plus 1/4 teaspoon xanthan gum.
  • Leftover pancakes can be refrigerated for 3 days or frozen for up to 2 months.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: carrot cake pancakes, carrot cake breakfast, sweet breakfast pancakes, spiced carrot pancakes, fluffy pancake batter

Find it online: https://www.joyliciousrecipes.com/carrot-cake-pancakes-fluffy/