Carrot Cake Pancakes

5 from 3 votes

You can have the taste of carrot cake for breakfast!! These carrot cake pancakes taste just like dessert and are covered in a thick cream cheese glaze.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Servings:

Author: Christin Mahrlig

Ingredients

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup packed light brown sugar
3/4 cup buttermilk
1 tablespoon Vegetable oil
1 1/2 teaspoons vanilla extract
2 eggs lightly beaten
1 1/2 cups finely grated carrots
1/4 cup toasted chopped walnuts plus extra for serving
4 ounces cream cheese softened
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup powdered sugar

Instructions

Combine flour, baking powder, cinnamon, ginger, nutmeg, ground cloves, and salt in a large bowl. Stir together with a whisk.
Combine brown sugar, buttermilk, vegetable oil, vanilla extract, and eggs. Mix together and then add to the flour mixture.
Mix until there are no large clumps of flour.
Fold in the carrots and walnuts.
Heat a nonstick pan over medium heat. Coat with cooking spray.
Pour about 1/4 cup of batter onto pan for each pancake.
Cook for about 2 minutes, flip over and continue to cook until the pancakes are set in the middle.
To make glaze, use an electric mixer to beat cream cheese, milk, vanilla extract and powdered sugar together until smooth.

Notes

Note: Be sure to shred the carrots very well so that they are not crunchy. I process mine in the food processor.

The pancake batter is thick. Spread it our with the back of a ladle and be sure your heat isn't too high or the outsides will burn before the inside cooks.

Pecans can be substituted for walnuts.

Nutrition