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–+ servings
Carrot Cake Pancakes

Irresistibly Fluffy Carrot Cake Pancakes for Breakfast Bliss

Delight in the nostalgic flavors of Carrot Cake Pancakes, blending warmth and sweetness for a perfect breakfast treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 2 teaspoons baking powder ensure it's fresh for best results
  • 2 tablespoons granulated sugar consider using brown sugar for a richer flavor
  • 2 tablespoons brown sugar can be substituted with additional granulated sugar
  • 1 teaspoon cinnamon adjust based on personal taste
  • 1 pinch salt crucial for overall flavor enhancement
  • 1 cup milk swap for dairy-free options to maintain lightness
  • 2 large eggs try flax eggs for a vegan twist
  • 2 tablespoons melted butter replace with neutral oil if desired
  • 1 teaspoon vanilla extract enhances the flavor profile
  • 1 cup grated carrots finely grate for a tender texture
  • ½ cup raisins feel free to substitute with your favorite dried fruit
  • ½ cup chopped walnuts pecans work wonderfully too
For the Cream Cheese Frosting
  • 4 ounces cream cheese ensure it's at room temperature for easy mixing
  • ¼ cup granulated sugar adjust to taste for balance
  • 1 teaspoon vanilla extract intensifies the flavor of the frosting
  • 2-4 tablespoons half-and-half or heavy cream choose based on preference or dietary needs

Equipment

  • mixing bowl
  • Skillet
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Carrot Cake Pancakes
  1. In a large mixing bowl, combine all-purpose flour, baking powder, granulated sugar, brown sugar, cinnamon, and salt.
  2. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract until frothy.
  3. Make a well in the dry mixture and pour in the wet ingredients. Mix gently until just combined.
  4. Fold in grated carrots, raisins, and chopped walnuts until evenly distributed.
  5. Heat a skillet over medium heat, grease lightly, and pour ⅓ cup of batter for each pancake. Cook until bubbles form.
  6. While cooking, whip together cream cheese, granulated sugar, and vanilla extract until smooth. Add cream until desired consistency.
  7. Serve pancakes topped with cream cheese frosting and optional walnuts and maple syrup.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 2mgCalcium: 5mgIron: 5mg

Notes

Store leftovers in the fridge for up to 4 days; reheat pancakes in the toaster for a quick breakfast.

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