Carrot-cake-Pancakes
Carrot Cake Pancakes
Who says you can't have your cake for breakfast? These Carrot Cake Pancakes are the perfect combo of sweet and healthy enough for breakfast.
Carrot-cake-Pancakes
Carrot Cake Pancakes
Who says you can't have your cake for breakfast? These Carrot Cake Pancakes are the perfect combo of sweet and healthy enough for breakfast.
Servings Prep Time
4servings 10minutes
Cook Time
5minutes
Servings Prep Time
4servings 10minutes
Cook Time
5minutes
Ingredients
For the Pancakes
For the Cream Cheese Topping
Instructions
For the Pancakes
  1. In a large bowl whisk together the flour, brown sugar, chopped pecans, baking powder, cinnamon and salt.
  2. 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.
  3. 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
  1. 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.
  2. Spread the cream cheese mixture on the pancakes and garnish with extra grated carrots and chopped pecans. Serve warm.
Recipe 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