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Carrot Cake Pancakes with Cream Cheese Frosting and Toasted Nuts Recipe

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4.3 from 6 reviews

Delight in these moist and flavorful Carrot Cake Pancakes, infused with warm spices and tender grated carrots. Topped with a rich cream cheese frosting and toasted nuts, this recipe combines the comforting taste of carrot cake with the fluffy texture of pancakes for a perfect breakfast or brunch treat.

Ingredients

Pancakes

  • 1 ¾ cups buttermilk
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups sifted all-purpose flour
  • 2 tablespoons light brown sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup grated carrots (about 1 large carrot)
  • 2 tablespoons butter (for cooking)

Cream Cheese Frosting

  • 4 ounces cream cheese (softened)
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream

To Serve

  • Maple syrup
  • Chopped toasted pecans or walnuts

Instructions

  1. Mix Wet Ingredients: Whisk together buttermilk and egg in a large bowl until well combined.
  2. Add Oil and Vanilla: Stir in the vegetable oil and vanilla extract until the mixture is smooth.
  3. Combine Dry Ingredients: In another bowl, whisk together the sifted all-purpose flour, light brown sugar, ground cinnamon, ground nutmeg, baking soda, baking powder, and kosher salt. Gradually whisk the dry mixture into the wet ingredients, being careful not to overmix.
  4. Fold in Carrots: Gently fold the grated carrots into the batter using a rubber spatula to ensure even distribution without deflating the batter.
  5. Prepare Skillet: Heat a large skillet over medium heat and grease it with half of the butter to prevent sticking.
  6. Cook Pancakes: Using a ¼ cup measuring cup, pour batter into the skillet. Cook until the edges are set, the first side is golden brown, and bubbles on the surface begin to break through, approximately 2-3 minutes.
  7. Flip Pancakes: Carefully flip the pancakes and cook the second side until it is lightly golden brown, about 1-2 minutes more.
  8. Keep Warm and Grease: Transfer cooked pancakes to a warm plate and use the remaining butter to grease the skillet as needed while cooking the rest of the batter.
  9. Make Cream Cheese Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese, granulated sugar, and vanilla extract until light and smooth.
  10. Thicken Frosting: Gradually beat in the heavy cream until the frosting thickens, about 2 minutes.
  11. Serve: Plate the warm pancakes, top each stack with a dollop of cream cheese frosting, drizzle with maple syrup, and garnish with chopped toasted pecans or walnuts.

Notes

  • Do not overmix the batter to keep pancakes tender and fluffy.
  • Adjust the heat of the skillet as needed to avoid burning the pancakes.
  • You can prepare the cream cheese frosting in advance and refrigerate; bring to room temperature before serving.
  • For a dairy-free option, substitute buttermilk and cream cheese with non-dairy alternatives.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.

Find it online: https://marthatasty.com/carrot-cake-pancakes-with-cream-cheese-frosting-and-toasted-nuts-recipe/