Carrot Cake Pancakes
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Carrot Cake Pancakes
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Carrot cake pancakes are lightly spiced carrot pancakes that are topped with cream cheese frosting and toasted nuts.
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Ingredients
Pancakes
- 1 ¾ cups buttermilk
- 1 large egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups sifted all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup grated carrots about 1 large carrot
- 2 tablespoons butter for cooking
Cream cheese frosting
- 4 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Serving
- maple syrup
- chopped toasted pecans or walnuts
Instructions
- Whisk buttermilk and egg together in a large bowl.
- Stir in oil and vanilla until combined.
- Whisk in flour, brown sugar, cinnamon, nutmeg, baking soda, baking powder, and kosher salt. Do not overmix.
- Using a rubber spatula, fold in grated carrots.
- Heat a large skillet over medium heat.
- Grease the skillet using half of the butter.
- Using ¼ cup measuring cup, portion batter into skillet.
- Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, about 2-3 minutes.
- Flip pancakes and continue to cook until the second side is lightly golden brown, about 1-2 minutes longer.
- Keep cooked pancakes warm while you finish the rest of the batter, using the remaining butter to grease the skillet as needed.
- To make the cream cheese frosting, add cream cheese, granulated sugar, and vanilla to the bowl of your stand mixer, fitted with the paddle attachment. Beat until cream cheese is light and smooth.
- Beat in heavy cream until it thickens, around 2 minutes.
- Serve pancakes warm topped with a dollop of cream cheese frosting and garnished with toasted nuts.
Notes
- Buttermilk: You can use regular or low-fat buttermilk in this recipe. If you don't have buttermilk, you can make a homemade buttermilk substitute.
- Vegetable oil: Or a similar neutral oil like canola oil or olive oil.
- Flour: It's important to properly measure the flour. I recommend weighing the flour or sifting it, lightly spooning into the measuring cup, and leveling.
- Spices: Feel free to adjust the type and amount of spices according to your liking.
- Kosher salt: You could use a couple of pinches of table salt instead of kosher salt.
- Carrots: I grate the carrot on the smaller hole.
- Cream cheese: I recommend using full-fat or reduced-fat cream cheese. I don't recommend using fat-free cream cheese in this recipe.
- Granulated sugar: The frosting is lightly sweetened. Feel free to adjust the amount of sugar to taste.
- Nuts: The nuts add a great bit of crunch to the pancakes. You can omit them if you want or need to.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1pancake
Calories
175kcal
(9%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
34mg
(11%)
Sodium
229mg
(10%)
Potassium
193mg
(6%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
2185IU
(44%)
Vitamin C
1mg
(1%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 11pancakes
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 175kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 229mg | 10% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 2185IU | 44% |
| Vitamin C | 1mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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