The Flavorful Magic of Carrot Cake Pancakes
The secret to these pancakes' unique flavor lies in their ingredients. The classic buttermilk batter is infused with the vibrant sweetness of grated carrots and the warm, inviting spices of cinnamon and pumpkin pie spice. This delightful blend creates a pancake that truly tastes like a slice of your favorite carrot cake, but with the satisfying texture of a fluffy pancake.
Beyond the Basics: A Delicious Twist
But the fun doesn't stop there! These pancakes are ready to be customized for a truly decadent breakfast. To elevate them to new heights of indulgence, try topping them with a luscious cream cheese drizzle, crunchy chopped nuts, sweet raisins, and toasted coconut flakes. This combination creates a symphony of flavors and textures that will leave you wanting more.
A Perfect Recipe for Pancake Lovers
Whether you're a seasoned pancake enthusiast or just looking for a new breakfast adventure, these carrot cake pancakes are sure to become a new favorite. They're easy to make, perfect for feeding a crowd, and offer a unique and delightful twist on a classic dish.
Recipe
Ingredients 👩🍳:
Carrot Cake Pancakes
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 1 cup whole buttermilk
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup finely grated carrot
- 3 tablespoons unsalted butter, melted, plus more for griddle
Cream Cheese Frosting Drizzle
- 3 ounces cream cheese, softened
- 1 tablespoon whole milk
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Topping
- 3 tablespoons golden raisins
- 3 tablespoons toasted chopped pecans or walnuts
- 3 tablespoons toasted unsweetened coconut flakes
- 1 tablespoon finely chopped candied ginger (Optional)
Instructions:
- Prepare the Pancake Batter: Whisk flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt together in a large bowl. Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined.
- Make the Frosting: Whisk cream cheese, milk, powdered sugar, and vanilla together in a medium bowl until smooth.
- Prepare the Topping: Stir raisins, pecans, coconut, and ginger together in a small bowl.
- Cook the Pancakes: Heat a large nonstick skillet or griddle over medium heat; grease with butter. Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd it. Cook until bubbles begin to form on the 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.
- Assemble: Divide pancakes evenly among 4 plates; drizzle evenly with frosting and sprinkle evenly with topping.
Nutritional Information:
Serving Size: 1 pancake
| Nutrient | Amount |
|---|---|
| Calories | 509 |
| Fat | 26g |
| Carbohydrates | 60g |
| Protein | 10g |
Enjoy these delicious carrot cake pancakes! And if you're looking for more pancake inspiration, check out these recipes:
- Buttermilk Pancakes
- The Best Pancakes Ever
Happy pancake making!
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