Go Back
- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup grated carrots (about 2 medium carrots) - 1/4 cup granulated sugar - 1/4 cup brown sugar, packed - 1 large egg - 1 cup buttermilk - 2 tablespoons vegetable oil - 1 teaspoon vanilla extract - 1/2 cup chopped walnuts - Ingredients for cream cheese glaze In this recipe, we use a mix of dry and wet ingredients to create our pancake batter. The dry ingredients include flour, baking powder, baking soda, and spices. These add flavor and help the pancakes rise. I love to use fresh spices like cinnamon and nutmeg. They make the pancakes smell amazing. The wet ingredients feature grated carrots, which give the pancakes their signature taste and texture. You’ll also find sugars, egg, buttermilk, and oil among them. Each one plays a vital role in making the pancakes moist and rich. Buttermilk adds a nice tang, too. If you want to add extra crunch, consider walnuts. They blend perfectly with the spices and sweetness. Remember, the cream cheese glaze is a must! It adds a creamy, delightful touch to every bite. Trust me, it complements the pancakes beautifully. Enjoy gathering these ingredients; they set the stage for a fun cooking experience! - In a large bowl, whisk together: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt This mix of dry ingredients gives the pancakes a great rise and flavor. - In another bowl, mix the wet ingredients until smooth: - 1 cup grated carrots (about 2 medium carrots) - 1/4 cup granulated sugar - 1/4 cup brown sugar, packed - 1 large egg - 1 cup buttermilk - 2 tablespoons vegetable oil - 1 teaspoon vanilla extract Combining these ingredients adds moisture and sweetness. - Pour the wet mix into the dry mix. Whisk gently until just combined. It’s okay if there are a few lumps. If you like, fold in 1/2 cup chopped walnuts for extra crunch and flavor. - Preheat a non-stick skillet over medium heat. Lightly grease it with cooking spray or a bit of oil. - Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look dry. - Carefully flip each pancake and cook for another 2-3 minutes until golden brown. Transfer them to a warm plate while you cook the rest. - In a bowl, combine the glaze ingredients: - 4 oz cream cheese, softened - 1/2 cup powdered sugar - 2 tablespoons milk - 1 teaspoon vanilla extract Mix well using a hand mixer or whisk until smooth and creamy. - If you want a thinner glaze, adjust the consistency by adding more milk as needed. Serve the warm pancakes drizzled with the cream cheese glaze for a delightful treat! To get the best texture, avoid overmixing the batter. When you mix, stop once you see a few lumps. This helps keep the pancakes fluffy. Also, use a hot non-stick skillet. Preheat it over medium heat for even cooking. A hot skillet ensures the pancakes brown nicely. If you have leftover pancakes, let them cool first. Place them in an airtight container. They will last in the fridge for about three days. To reheat, pop them in the microwave for 20-30 seconds. For the cream cheese glaze, store it in the fridge too. Keep it in a sealed container. It should last for up to a week. When ready to use, stir it to bring back the smooth texture. Garnishing your pancakes can make them more appealing. Try adding extra grated carrots on top. Chopped walnuts also add a nice crunch. Stack the pancakes high on a plate for a beautiful display. Serve them with a drizzle of maple syrup for extra sweetness. These pancakes are perfect for breakfast or brunch. Enjoy them with friends or family! {{image_2}} You can change up your carrot cake pancakes with seasonal spices. Try adding ginger for warmth or cardamom for a unique twist. You can also mix in fruits like pineapple or raisins. Pineapple gives a sweet and juicy bite, while raisins add chewy texture and extra sweetness. If you need gluten-free pancakes, use almond or coconut flour. These flours work great and keep the pancakes light. For a vegan option, replace the egg with a flaxseed meal or a ripe banana. Swap buttermilk for almond milk mixed with vinegar. This keeps the taste rich and creamy. Infuse your batter with citrus zest. A bit of orange or lemon zest brightens up the flavor. You can also add chocolate chips or coconut flakes for fun surprises in every bite. Chocolate pairs well with the sweetness of the carrots, while coconut gives a tropical feel. Carrot cake pancakes stay fresh in the fridge for about three days. Store them in an airtight container to keep them moist and tasty. For the cream cheese glaze, store it separately in the fridge. It lasts about a week. Just make sure to cover it tightly. To freeze pancakes, stack them with parchment paper between each one. Place the stack in a freezer bag or container. This keeps them from sticking together. When you want to eat them, reheat in the microwave or toaster. Heat them for about 30 seconds, or until warm. This method works well for long-term use. Do you have extra grated carrots? You can add them to salads or smoothies for a nutrient boost. They also work well in muffins or bread. If you have leftover cream cheese glaze, try it on brownies or as a dip for fruit. It adds a sweet touch to many desserts. Yes, you can make these pancakes ahead of time. To prep in advance: - Cook the pancakes and let them cool. - Stack them with parchment paper between each one. - Store them in an airtight container in the fridge for up to three days. - To reheat, place them in a toaster or microwave until warm. If you don’t have buttermilk, you can use: - Milk mixed with vinegar or lemon juice. Use 1 cup of milk and add 1 tablespoon of vinegar or lemon juice. - Yogurt, thinned with a bit of water or milk, works well too. - You can also use plant-based milk with a splash of vinegar for a dairy-free option. To check if pancakes are done, look for these signs: - Bubbles will form on the surface of the batter. - The edges of the pancakes will look slightly dry. - When flipped, they should be golden brown. These signs mean your pancakes are ready to enjoy! In this blog post, I covered how to make delicious carrot pancakes. You learned about the essential dry and wet ingredients, plus optional add-ins. I shared step-by-step cooking instructions and tips for storage. You can also explore variations and creative uses for leftovers. Now, it’s time to enjoy your pancakes! With these recipes and tips, you’ll impress everyone at breakfast or brunch. So grab those ingredients and get cooking!

Carrot Cake Pancakes with Cream Cheese Glaze

Indulge in the flavors of breakfast with these delicious carrot cake pancakes! Made with grated carrots, warm spices, and topped with a creamy glaze, this recipe brings a delightful twist to your morning routine. Perfect for a cozy brunch, these pancakes are easy to make and sure to impress. Click through to explore the full recipe and enjoy a stack of these fluffy treats with family and friends!
Print Recipe Save Recipe

Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup grated carrots (about 2 medium carrots)

1/4 cup granulated sugar

1/4 cup brown sugar, packed

1 large egg

1 cup buttermilk

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1/2 cup chopped walnuts (optional)

Cream Cheese Glaze:

4 oz cream cheese, softened

1/2 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

Instructions
 

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

    In another bowl, mix the grated carrots, granulated sugar, brown sugar, egg, buttermilk, vegetable oil, and vanilla extract until smooth.

      Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Avoid overmixing; a few lumps are fine. If desired, fold in the chopped walnuts for extra flavor.

        Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a little oil.

          Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look slightly dry.

            Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through. Transfer to a warm plate while you cook the remaining pancakes.

              For the cream cheese glaze, combine softened cream cheese, powdered sugar, milk, and vanilla extract in a bowl. Mix with a hand mixer or whisk until smooth and creamy. Adjust the consistency with more milk if you prefer it thinner.

                Serve the pancakes warm, drizzled generously with the cream cheese glaze.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4 (about 8 pancakes)

                    - Presentation Tips: Stack the pancakes on a plate, drizzle the cream cheese glaze on top, and garnish with extra grated carrots and chopped walnuts for a beautiful presentation. Serve with a side of maple syrup for added sweetness!