Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Carrot Cake Pancake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

These Carrot Cake Pancakes combine the moist, flavorful essence of classic carrot cake with the fluffy texture of pancakes, topped with a smooth cream cheese glaze. Perfect for a special breakfast or brunch, they’re packed with warm cinnamon, shredded carrots, and chopped nuts for added crunch and nutrition.

  • Total Time: 30 minutes
  • Yield: 10 servings

Ingredients

Pancakes

  • 2 cups all-purpose flour
  • 4 tablespoons brown sugar
  • 3 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon coarse kosher salt
  • 1 cup carrots, grated and minced
  • 1 1/2 cup whole milk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons walnuts or pecans, chopped

Cream Cheese Glaze

  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, and kosher salt until well combined.
  2. Add Carrots: Stir in the grated and minced carrots with the dry ingredients, ensuring the carrots are evenly coated.
  3. Combine Wet Ingredients: In a separate bowl, whisk together melted butter, eggs, whole milk, vanilla extract, and vegetable oil until smooth.
  4. Mix Batter: Pour the wet ingredients into the dry mixture and stir gently until just combined; avoid overmixing to maintain fluffiness.
  5. Heat Skillet: Preheat a greased skillet or electric skillet to medium-high heat or 325°F if electric.
  6. Cook Pancakes: Pour about 1/3 to 1/2 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until the second side is golden brown and cooked through. Repeat with remaining batter.
  7. Prepare Cream Cheese Glaze: In a bowl, mix softened cream cheese and powdered sugar. Whisk in milk and vanilla extract until the glaze is smooth and pourable.
  8. Serve: Place pancakes on plates, top with chopped nuts, and drizzle with the cream cheese glaze. Optionally, add extra butter if desired.

Notes

  • Do not overmix the batter to keep the pancakes tender and fluffy.
  • Use freshly grated carrots for best texture and flavor.
  • You can substitute walnuts with pecans or your favorite nuts.
  • If the batter is too thick, add a splash of milk to adjust consistency.
  • Keep cooked pancakes warm in a low oven while finishing the batch.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/carrot-cake-pancake-recipe/