Carrot cake pancakes for breakfast? Why not! The spices in these pancakes take you right to the flavors of a carrot cake.
Cooking Time
5 mins
Total Time
5 mins
Calories
458 Calories
Recipe Instructions
Step 1
Prepare the Frosting: In a medium bowl, whisk together cream cheese, milk, powdered sugar, and vanilla until smooth. Set aside.
Step 2
Prepare the Topping: In a small bowl, stir together raisins, pecans, coconut, and ginger, if desired. Set aside.
Step 3
Heat a large nonstick skillet or griddle over medium. Grease skillet or griddle with butter.
Step 4
Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd skillet. 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.
Step 5
Divide pancakes evenly among 4 plates. Drizzle Pancakes evenly with Frosting, and sprinkle evenly with Topping.
Step 6
Gather all ingredients.
Step 7
Prepare the Pancakes: Whisk together flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl until combined.
Step 8
Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set aside.
Ingredients
1 teaspoon vanilla extract
3 ounces cream cheese, softened
1 teaspoon ground cinnamon
1 large egg
1 tablespoon whole milk
2 tablespoons powdered sugar
3 tablespoons golden raisins
1 tablespoon finely chopped candied ginger
1 cup whole buttermilk
0.5 teaspoon baking soda
0.5 teaspoon vanilla extract
1.25 cups all-purpose flour
1.5 teaspoons baking powder
0.5 teaspoon pumpkin pie spice
0.25 cup packed light brown sugar
0.25 teaspoon table salt
0.75 cup finely grated carrot
3 tablespoons unsalted butter, melted, plus more for griddle
