How To Make Carrot Cake Pancakes
Switch up your regular pancakes with our slightly healthier pancakes recipe! It tastes just like carrot cake, and comes with a creamy cream cheese glaze.
- 1½carrotsfinely shredded
- ¼cupunsalted butterdiced into 1 tbsp pieces, plus more for griddle
- 2cupsall-purpose flour
- 2tspground cinnamon
- ¼tspground nutmeg
- ¼tspground ginger
- 1½tspbaking powder
- 1tspbaking soda
- ½tsp salt
- ¼cuplight-brown sugarpacked
- 3large eggs
- 1tspvanilla extract
- ½cuppecansor walnuts, chopped
For Cream Cheese Glaze:
- 8ozcream cheese softened
- ¼cupunsalted buttersoftened
- 2cupspowdered sugar
- ½tsp vanilla extract
Melt butter in a 10-inch skillet over medium-high heat.
Once butter is melted, add carrots and saute just until tender, for 3 minutes.
Remove from heat and set aside until cool .
Heat an electric griddle to 375 degrees F.
In a medium mixing bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda and salt for 20 seconds.
In a separate mixing bowl, whisk together buttermilk, milk, brown sugar, eggs and vanilla.
Add the carrot mixture to the buttermilk mixture, then whisk to combine.
Add flour mixture into buttermilk mixture, then whisk just until combined.
Butter griddle or skillets and drop about ⅓ cup batter at a time onto griddle.
Spread into an even round shapes, about 5-inches wide.
Cook until bottom is golden brown then flip and cook the opposite side.
Repeat process until all of the batter has been used up.
Cream Cheese Glaze:
In a mixing bowl using an electric hand mixer, cream together cream cheese and butter until smooth and fluffy.
Mix in powdered sugar, milk and vanilla extract.
Serve pancakes topped with cream cheese glaze and pecans, and enjoy!
- Calories: 5066.30kcal
- Fat: 464.29g
- Saturated Fat: 253.23g
- Trans Fat: 14.89g
- Monounsaturated Fat: 142.03g
- Polyunsaturated Fat: 36.80g
- Carbohydrates: 221.22g
- Fiber: 11.15g
- Sugar: 191.73g
- Protein: 34.36g
- Cholesterol: 1093.01mg
- Sodium: 2892.14mg
- Calcium: 944.87mg
- Potassium: 1505.55mg
- Iron: 5.59mg
- Vitamin A: 3467.50µg
- Vitamin C: 1.69mg
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