Carrot Cake Pancakes 

Prep Time: 10 minutes | Cook Time: 5 minutes

servings

INGREDIENTS

  • For the Pancakes
  • 1 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/3 cup milk
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots
  • 2 Tbsp vegetable oil
  • 1 egg
  • For the Cream Cheese Topping
  • 4 oz cream cheese, softened
  • 2 Tbsp sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • grated carrots for garnish

Instructions

For the Pancakes

Carrot-Pancake-Prep

In a large bowl whisk together the flour, brown sugar, chopped pecans, baking powder, cinnamon and salt.

In a separate bowl whisk together the milk, vanilla extract, grated carrots, vegetable oil and egg until combined. Add the mixture to the dry ingredients and stir to combine. Do not over mix.

Making-Pancakes

Preheat the griddle over medium heat. Depnding on the size of the pancakes, use a 1/4 cup measuring cup and scoop out batter, leaving room on the griddle for the pancakes to spread. Cook until bubbles form on the batter and the sides begin to cook. Flip and cook 1 to 2 minutes on the other side. Remove to a plate and keep warm.

For the Cream Cheese Topping

In a stand mixer beat the cream cheese until light and fluffy. Add in the sugar and beat 1 minute. Scrap down the sides of the bowl and add in the milk and vanilla extract. Beat until smooth.

Top-Carrot-Pancakes

Spread the cream cheese mixture on the pancakes and garnish with extra grated carrots and chopped pecans. Serve warm.

Notes

You won't feel guilty eating a big plate of these pancakes stuffed with carrots!

These pancakes can also be frozen and reheated at a later time.

Perfect Pairing

Your brunch is complete with Sausage Cheddar Waffles