Deliciously Fluffy Carrot Cake Pancakes: A Sweet Breakfast Treat
Start your day with a burst of flavor and nostalgia with these delectable Carrot Cake Pancakes! Blending the beloved taste of traditional carrot cake with the fluffy goodness of pancakes, this recipe is perfect for those who crave a unique breakfast experience. Packed with warm spices, sweet grated carrots, and a hint of pineapple, these pancakes are not only delicious but also a delightful way to incorporate veggies into your morning routine. Drizzled with a luscious cream cheese sauce, every bite is a perfect balance of sweetness and spice, making it a must-try for breakfast lovers and carrot cake enthusiasts alike!
Carrot Cake Pancakes
Indulge in the delightful taste of carrot cake for breakfast with these fluffy, spiced pancakes. Perfectly sweetened and packed with flavor, these pancakes are a fun twist on a classic dessert!
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar)
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts or pecans (optional)
For the Cream Cheese Drizzle:
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Batter:
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In a separate bowl, mix the grated carrots, crushed pineapple, granulated sugar, brown sugar, egg, buttermilk, and vanilla extract. Stir until all ingredients are fully incorporated.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. If desired, fold in the chopped nuts.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges appear set. Flip and cook for an additional 1-2 minutes until golden brown and cooked through. Repeat with remaining batter.
- Make the Cream Cheese Drizzle:
- In a small bowl, combine the softened cream cheese, powdered sugar, milk, and vanilla extract. Whisk until smooth and creamy. If the mixture is too thick, add a little more milk to reach your desired consistency.
- Serve:
- Stack the pancakes on a plate and drizzle with the cream cheese sauce. For an extra touch, top with additional grated carrots, chopped nuts, or a sprinkle of cinnamon.
Enjoy!
Serve these delicious carrot cake pancakes warm with a side of maple syrup for a truly indulgent breakfast experience!
