Carrot Cake Pancakes
User Reviews
5.0
3 reviews
Excellent
Carrot Cake Pancakes
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These Carrot Cake Pancakes are thick and fluffy pancakes that taste just like carrot cake and are topped with a delicious cream cheese glaze.
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Ingredients
Pancakes
- 1 1/4 cup all-purpose flour leveled and spooned
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/2 cup light brown sugar packed
- 2 Tbsp canola oil
- 1 large egg whites and yolk separated, room temperature
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- 1 cup grated carrots I use a food processor to grate my carrots faster.
Cream Cheese Glaze
- 4 ounces cream cheese softened
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup milk
Optional toppings
- walnuts Chopped
Instructions
Pancakes:
- With a large sieve, sift together the flour, baking powder, salt, cinnamon, ginger, and allspice into a medium bowl, then give the dry ingredients a couple of stirs with a whisk. Set aside.
- Crack the egg into a small bowl, and separate the yolk and egg whites.
- In a large bowl, whisk together the brown sugar and canola oil. Mix in the egg yolk and vanilla extract.
- Pour about a third of the dry ingredients into the sugar mixture along with the buttermilk, and fold together with a spatula. Pour in the rest of the dry ingredients, and continue folding until everything is just mixed. Careful not to over mix. Small lumps of flour are fine.
- In the small bowl that has the egg whites, beat the egg whites until stiff peaks form, about 3 minutes.
- Add the egg whites and grated carrots to the pancake batter, and fold everything together with a spatula. The batter should be thick.
- Heat a 10-inch non-stick skillet over medium-low heat. Scoop a 1/4 cup of the batter, drop it into the skillet, and spread slightly with the back of a spoon or scoop. When you start to see bubbles in the middle of the pancake, after about 2 minutes, flip the pancake over, and cook for another 3-4 minutes. Remove the pancake from the skillet, set it aside on a plate, and cover it with a paper towel to keep it warm. Repeat the cooking process until all of the batters is used. You should have (8) 4-inch pancakes.
Cream Cheese Glaze:
- In a medium mixing bowl, beat the cream cheese and powdered sugar together with an electric hand mixer on medium speed until it is smooth.
- Add the vanilla extract and milk, and continue mixing on medium speed. The glaze should be thin and run by the beaters.
- Serve with warm pancakes and chopped walnuts as a topping, optional.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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