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–+ servings
Carrot Cake Pancakes

Fluffy Carrot Cake Pancakes for a Cozy Breakfast Bliss

Experience a delightful breakfast with these Fluffy Carrot Cake Pancakes that celebrate the beloved flavors of carrot cake.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Glaze
  • 8 oz Cream Cheese Adds rich creaminess to the glaze; substitute with mascarpone for a different flavor.
  • 1/4 cup Maple Syrup Sweetens the glaze while providing a hint of flavor; honey can be used for a different sweetness.
  • 1 cup Powdered Sugar Sweetens and thickens the glaze.
  • 2 Tbsp Heavy Cream Gives the glaze a smooth finish; milk can be used as a lighter substitute.
For the Pancakes
  • 1 cup All-Purpose Flour The main structure of the pancakes; gluten-free blend can be swapped for gluten-free options.
  • 1/2 cup Light Brown Sugar Adds moisture and a caramel-like flavor.
  • 2 tsp Baking Powder Provides lift and fluffiness; ensure it's fresh for best results.
  • 1 tsp Baking Soda Enhances browning and texture.
  • 1 tsp Cinnamon Warms the flavor profile of pancakes.
  • 1/4 tsp Kosher Salt Balances sweetness and enhances flavors.
  • 1/4 tsp Nutmeg Offers a warm spice note that enhances the cake flavor.
  • 1 cup Whole Milk Hydrates the batter; any dairy or non-dairy milk can substitute.
  • 1/2 cup Sour Cream Adds moisture and tanginess; plain yogurt is a suitable alternative.
  • 2 Large Eggs Binds ingredients together; flax eggs can serve as a vegan replacement.
  • 4 Tbsp Butter Adds richness; use oil for a dairy-free option.
  • 1 tsp Pure Vanilla Extract Enhances all flavors.
  • 1 cup Shredded Carrots Essential for carrot flavor and texture; grated zucchini can be an interesting twist.
  • 1/2 cup Chopped Toasted Walnuts Adds crunch and nuttiness.

Equipment

  • Mixing bowls
  • Non-stick skillet
  • Whisk
  • hand mixer

Method
 

Steps to Prepare
  1. In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, cinnamon, nutmeg, and kosher salt. Set aside.
  2. In a separate bowl, blend together the whole milk, sour cream, large eggs, melted butter, and pure vanilla extract until smooth.
  3. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Fold in the shredded carrots and chopped walnuts.
  4. Preheat a non-stick skillet over medium heat for about 5 minutes, then lightly grease with butter or cooking spray.
  5. Pour about 1/4 cup of batter for each pancake into the skillet and cook for 3-4 minutes until bubbles appear.
  6. Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
  7. In a bowl, combine softened cream cheese, maple syrup, powdered sugar, and heavy cream. Blend until smooth for the glaze.
  8. Serve pancakes stacked and drizzled with the cream cheese glaze. Enjoy immediately!

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 2000IUCalcium: 100mgIron: 1mg

Notes

Feel free to experiment with add-ins like raisins or coconut for a fun twist.

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