Description
These Carrot Cake Pancakes bring the delightful flavors of a classic carrot cake into a fluffy breakfast treat. Packed with warm spices, grated carrots, and finished with a smooth cream cheese glaze, these pancakes are perfect for a cozy morning or special brunch.
Ingredients
Scale
Pancakes
- 1 1/4 cup all-purpose flour (leveled and spooned)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/2 cup light brown sugar (packed)
- 2 Tbsp canola oil
- 1 large egg (whites and yolk separated, room temperature)
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- 1 cup grated carrots (preferably using a food processor for faster grating)
Cream Cheese Glaze
- 4 ounces cream cheese (softened)
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup milk
Garnish
- Walnuts (chopped, to taste)
Instructions
- Prepare the Pancake Batter: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground ginger, ground allspice, and light brown sugar. In a separate bowl, beat the egg whites until stiff peaks form and set aside. In another bowl, combine the egg yolk, canola oil, vanilla extract, and buttermilk. Slowly add the wet ingredients into the dry ingredients, mixing gently until just combined. Fold in the grated carrots and then carefully fold in the beaten egg whites to keep the batter light and fluffy.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 3–4 minutes or until bubbles form on the surface and the edges appear set. Flip the pancakes and cook for another 2–3 minutes, until golden brown and cooked through. Repeat with the remaining batter, keeping pancakes warm.
- Make the Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and milk, mixing until the glaze reaches a smooth, pourable consistency. Adjust milk amount if needed to thin or thicken the glaze.
- Serve: Stack the warm pancakes on plates, drizzle generously with the cream cheese glaze, and sprinkle chopped walnuts over the top for added crunch and flavor. Serve immediately and enjoy your delicious carrot cake pancakes!
Notes
- Ensure egg whites are beaten to stiff peaks to add fluffiness to the pancakes.
- Grate carrots finely for even texture in the batter.
- You can substitute canola oil with melted coconut oil or vegetable oil.
- The cream cheese glaze can be refrigerated and made a day ahead, just bring to room temperature and stir before using.
- Adding chopped walnuts enhances both texture and flavor but can be omitted for a nut-free version.
- Use fresh buttermilk for best taste, or substitute with milk plus a tablespoon of lemon juice or vinegar.
