Description
Fluffy Carrot Cake Pancakes topped with creamy cream cheese frosting, perfect for a delightful breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup grated carrots (about 2 medium carrots)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 cup milk (240 ml)
- 1 teaspoon vanilla extract
- 4 oz (113 g) cream cheese, softened
- 1/2 cup powdered sugar (60 g)
- Maple syrup for serving (optional)
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg until combined.
- In a separate bowl, beat eggs until frothy, then add milk and vanilla, mixing until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Gently fold in grated carrots to liven up the batter.
- Preheat your non-stick skillet or griddle over medium heat; add a small pat of butter or oil.
- Pour about 1/4 cup of batter onto the skillet and cook for 2-3 minutes until bubbles form on the surface; flip and cook for another 2-3 minutes until golden brown.
- In a small bowl, beat cream cheese until silky and smooth, then gradually add powdered sugar.
Notes
Make-ahead the batter and store in the fridge overnight. For a unique twist, consider cooking them in an air fryer or oven.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 12g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg