Fluffy Carrot Cake Pancakes
Fluffy Carrot Cake Pancakes
Transform your favorite dessert into the perfect breakfast with these incredibly fluffy Carrot Cake Pancakes! Packed with warm spices, fresh carrots, and topped with a luscious cream cheese drizzle, these pancakes bring all the cozy flavors of carrot cake to your morning routine.
These aren't your ordinary pancakes. Each bite delivers the perfect balance of cinnamon, nutmeg, and vanilla, while finely grated carrots add natural sweetness and moisture.
Ingredients
For the Pancakes:
2½ cups all-purpose flour
1 tablespoons brown sugar
2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
2 cups buttermilk
2 large eggs
8 tablespoons melted butter
2 teaspoon vanilla extract
2 teaspoon vanilla bean paste
1 cup finely grated carrots (about 2 medium carrots)
½ cup chopped walnuts (optional)
For the Cream Cheese Drizzle (Optional)
4 oz cream cheese, softened
¼ cup powdered sugar
3-4 tablespoons milk
½ teaspoon vanilla extract
Pinch of salt
Instructions:
Prep your carrots: Wash and peel 2 medium carrots, then grate them finely using a box grater or food processor. Set aside.
Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine wet ingredients: In another bowl, whisk together milk, eggs, melted butter, vanilla bean paste and vanilla extract until smooth.
Combine everything: Pour the wet ingredients into the dry ingredients and stir until just combined. Don't over mix – a few lumps are okay! Fold in the grated carrots and walnuts if using.
Cook the pancakes: Heat a griddle or large skillet over medium heat. Lightly grease with butter or cooking spray. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Make the Cream Cheese Drizzle:
Beat cream cheese:
In a medium bowl, beat softened cream cheese with an electric mixer until smooth and fluffy.
Add remaining ingredients: Beat in powdered sugar, milk, vanilla, and salt until smooth. Adjust consistency with more milk if needed for drizzling.
Serving Suggestions
Stack these beautiful pancakes high and drizzle generously with the cream cheese mixture. For extra indulgence, try these toppings:
Additional
Chopped walnuts or pecans
A sprinkle of cinnamon
Fresh berries for a pop of color
A drizzle of maple syrup alongside the cream cheese
Toasted coconut flakes
Tips for Perfect Pancakes
Don't over mix the batter – This is crucial for fluffy pancakes. Stir just until the ingredients come together.
Grate carrots finely – This ensures they cook through and distribute evenly throughout the pancakes.
Test your griddle temperature – A drop of water should sizzle and evaporate quickly on the surface.
Keep pancakes warm – Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch.
Storage and Reheating
Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply pop them in the toaster or warm them in a 350°F oven for 5-7 minutes.
Make-Ahead Option
You can prepare the dry ingredients the night before and store them in an airtight container. In the morning, just add the wet ingredients and grated carrots for quick assembly.
These Carrot Cake Pancakes prove that dessert for breakfast isn't just acceptable – it's absolutely delicious! The combination of warm spices, tender carrots, and creamy drizzle creates a breakfast experience that's both comforting and special. Whether you're treating yourself on a lazy weekend morning or impressing guests at brunch, these pancakes are guaranteed to become a new favorite.
Prep Time: 15 minutes | Cook Time: 20 minutes | Serves: 4-6
