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carrot cake pancakes

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Carrot Cake Pancakes

Enjoying a delicious spring breakfast with these Carrot Cake Pancakes will have everyone wanting more. These moist and fluffy pancakes are a perfect breakfast or brunch when celebrating Easter or Spring!

Ingredients:

  • 2 cups 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 eggs
  • 3 tablespoons unsalted butter , melted
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla
  • 2 tablespoons walnuts or pecans , chopped
  • 4 ounce cream cheese , softened
  • 1/2 cup powdered sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract

Direction

  1. In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, and salt.
  2. Add the grated carrots to dry ingredients and toss together.
  3. In a separate bowl, whisk together the butter eggs, milk, vanilla extract and vegetable oil.
  4. Combine the wet and dry ingredients, stir the batter until combined. Do not over mix.
  5. Heat a greased skillet over medium-high heat and pour about 1/3 – 1/2 cup batter on hot skillet and allow to cook until golden brown. If using an electric skillet, heat to 325°F.
  6. Flip the pancake over when little bubbles form and cook on the other side until done. Repeat until all remaining batter has been cooked.
  7. Top with chopped nuts, butter or the cream cheese cheese drizzle.
  8. Mix together cream cheese and powdered sugar. Whisk with milk and vanilla extract until smooth

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