Carrot Cake Pancakes
DESCRIPTION
These carrot cake pancakes are made with in-season carrots and have everything you love about the classic dessert but in breakfast form. It’s packed with warm spices, shredded carrots, walnuts, and a maple cream cheese drizzle on top.
Total Time
Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins
Nutrition
Calories
603
Total Fat
34
Saturated Fat
16
Polyunsaturated Fat
19
Cholesterol
110
Sodium
701
Carbohydrates
62
Dietary Fiber
3
Total Sugars
26
Added Sugars
18
Protein
13
Vitamin D
1.5
Calcium
298
Iron
3
Potassium
438
Ingredients
Maple Cream Cheese Glaze
- 4 oz Cream cheese, softened
- ¼ cup Maple syrup
- 1 tsp Vanilla bean paste
- splash of Heavy cream or milk, to thin (optional)
Pancakes
- 1 ¼ cup All purpose flour
- 2 Tbsp Brown sugar
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Cinnamon
- ¼ tsp Ground ginger
- ⅛ tsp Nutmeg
- ¼ tsp Salt
- 1 large Egg
- 2 Tbsp Butter, unsalted and melted (plus more for pan)
- 1 tsp Vanilla extract
- 1 ¼ cup Buttermilk, cold
- 1 cup Carrots, grated
- ½ cup California walnuts, chopped
Preparation
Making the Glaze:
- Beat cream cheese until smooth. Add maple syrup and vanilla bean paste and mix until combined. Add a splash of heavy cream or milk if you want a thinner, drizzleable consistency. Set aside.
Making the Pancakes:
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry and stir until just combined — do not overmix. Fold in the grated carrots and walnuts.
- Heat a non-stick skillet or griddle over medium heat and add butter or neutral oil. Pour about 1/2 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook 1-2 minutes more.
- Serve warm topped with maple cream cheese glaze.