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Carrot Cake Pancakes

4

40 min

Carrot Cake Pancakes

Carrot Cake Pancakes Photo 1

Category

Cake Recipes

Time

40 min

Serving

4 persons

Calories

458

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
How does "cake for breakfast" sound?В The spices in these pancakes take you right to the flavors of a carrot cake. They are drizzled with a thin frosting and topped with raisins, coconut flakes, nuts, and candied ginger.

Ingredients

  • all-purpose flour: 1.25 cups
  • baking powder: 1.5 tsp
  • ground cinnamon: 1 tsp
  • pumpkin pie spice: 0.5 tsp
  • baking soda: 0.5 tsp
  • table salt: 0.25 tsp
  • whole buttermilk: 1 cup
  • packed light brown sugar: 0.25 cup
  • egg: 1 piece
  • vanilla extract: 1 tsp
  • finely grated carrot: 0.75 cup
  • unsalted butter: 3 Tbsp (melted, plus more for griddle)
  • cream cheese: 3 ounces (softened)
  • whole milk: 1 Tbsp
  • powdered sugar: 2 Tbsp
  • vanilla extract: 0.5 tsp
  • golden raisins: 3 Tbsp
  • pecans or walnuts: 3 Tbsp (chopped; toasted)
  • unsweetened coconut flakes: 3 Tbsp (toasted)
  • candied ginger: 1 Tbsp (finely chopped, optional)

Metric Conversion

Stages of cooking

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  1. Prepare the Pancakes: Whisk together flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl until combined. Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set aside.
    Carrot Cake Pancakes Photo 2
  2. Prepare the Frosting: In a medium bowl, whisk together cream cheese, milk, powdered sugar, and vanilla until smooth. Set aside.
    Carrot Cake Pancakes Photo 3
  3. Prepare the Topping: In a small bowl, stir together raisins, pecans, coconut, and ginger, if desired. Set aside.
    Carrot Cake Pancakes Photo 4
  4. Heat a large nonstick skillet or griddle over medium. Grease skillet or griddle with butter.
    Carrot Cake Pancakes Photo 5
  5. Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd skillet. Cook until bubbles begin to form on surface of pancakes and edges look dry, 2 to 3 minutes. Flip, and cook until fluffy and slightly firm, about 1 minute. Repeat with remaining batter, adding butter and adjusting heat as needed.
    Carrot Cake Pancakes Photo 6
  6. Divide pancakes evenly among 4 plates. Drizzle Pancakes evenly with Frosting, and sprinkle evenly with Topping.
    Carrot Cake Pancakes Photo 7

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