Carrot Cake Pancakes for Easter Brunch
User Reviews
4
Carrot Cake Pancakes for Easter Brunch
Description
This recipe combines white whole wheat flour with baking powder, cinnamon, nutmeg, salt, and brown sugar for a spiced base. Finely grated fresh carrots are tossed in the dry mix, preserving moisture and flavor. Wet ingredients include egg, milk, and cooking oil, mixed gently into the dry components to avoid overmixing which can toughen the pancakes. Cooking on a preheated griddle produces pancakes with a lightly crisp exterior and fluffy interior.
A mixture of softened cream cheese and honey serves as a topping, echoing the traditional cream cheese frosting of carrot cake but adapted for pancakes. This topping balances sweetness and tang, enhancing the spiced carrot flavor.
Use fresh grated carrots for optimal texture and flavor. Avoid overmixing to keep the pancakes tender. Heating the griddle properly ensures a crisp surface and fully cooked interior. These pancakes suit a festive brunch or an indulgent breakfast.
Ingredients
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 tablespoon brown sugar
- 1 cup carrot peeled and finely grated, about 2 large carrots
- 1 large egg whisked
- 1 cup milk
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 tablespoons cream cheese whipped or regular, softened
- 2 tablespoons honey
Instructions
- In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt and sugar. Add the grated carrots to the flour mixture and toss to coat.
- In a separate bowl, whisk together the egg, milk and oil.
- Stir the dry ingredients into the wet ingredients until just combined.
- Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
- Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
- Flip the pancakes and cook for one minute longer.
- In a small bowl, stir together the cream cheese and honey until thoroughly combined and serve on top of the pancakes.
Notes
- Use freshly grated carrots to achieve proper texture and flavor, avoiding pre-shredded versions with anti-caking agents.
- Mix until just combined to prevent tough, dense pancakes; some small lumps are acceptable.
- Preheat the griddle or pan well to create a crisp exterior while maintaining a tender interior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Cholesterol | 55mg | 18% |
| Sodium | 420mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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