Carrot cake pancakes for breakfast? Why not! The spices in these pancakes take you right to the flavors of a carrot cake. They’re topped with a sweet cream cheese drizzle, chopped nuts, raisins, and flaked coconut for a decadent treat.
Prep Time::20 mins
Cook Time::10 mins
Total Time::30 mins
Servings::4
Yield::8 carrot pancakes
Ingredients
Carrot Cake Pancakes
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon table salt
1 cup whole buttermilk
¼ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
¾ cup finely grated carrot
3 tablespoons unsalted butter, melted, plus more for griddle
Crem Cheese Frosting Drizzle
3 ounces cream cheese, softened
1 tablespoon whole milk
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Topping
3 tablespoons golden raisins
3 tablespoons toasted chopped pecans or walnuts
3 tablespoons toasted unsweetened coconut flakes
1 tablespoon finely chopped candied ginger (Optional)
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
To make the pancake batter: Whisk flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt together in a large bowl.
Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set batter aside while you prepare the frosting and topping.
Dotdash Meredith Food Studios
To make the frosting: Whisk cream cheese, milk, powdered sugar, and vanilla together in a medium bowl until smooth. Set aside.
Dotdash Meredith Food Studios
To prepare the topping: Stir raisins, pecans, coconut, and ginger together in a small bowl. Set aside.
Heat a large nonstick skillet or griddle over medium heat; grease with butter.
Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd it. Cook until bubbles begin to form on surface of pancakes and edges look dry, 2 to 3 minutes. Flip, and cook until fluffy and slightly firm, about 1 minute. Repeat with remaining batter, adding butter and adjusting heat as needed.
Dotdash Meredith Food Studios
Divide pancakes evenly among 4 plates; drizzle evenly with frosting and sprinkle evenly with topping.
Dotdash Meredith Food Studios